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The Oxford Companion to CheeseWinner of the 2017 James Beard Award for Reference & Scholarship The discovery of cheese is a narrative at least 8,000 years old, dating back to the Neolithic era. Yet, after all of these thousands of years we are still finding new ways to combine the same four basic ingredients milk, bacteria, salt, and enzymes into new and exciting products with vastly different shapes, sizes, and colors, and equally complex and varied tastes, textures, and, yes,
Winner of the 2017 James Beard Award for Reference & ScholarshipThe discovery of cheese is a narrative at least 8,000 years old, dating back to the Neolithic era. Yet, after all of these thousands of years we are still finding new ways to combine the same four basic ingredients - milk, bacteria, salt, and enzymes - into new and exciting products with vastly different shapes, sizes, and colors, and equally complex and varied tastes, textures, and, yes, aromas. In fact, after a long period of industrialized, processed, and standardized cheese, cheesemakers, cheesemongers, affineurs, and most of all consumers are rediscovering the endless variety of cheeses across cultures.
The Oxford Companion to Cheese is the first major reference work dedicated to cheese, containing 855 A-Z entries on cheese history, culture, science, and production. From cottage cheese to Camembert, from Gorgonzola to Gruyère, there are entries on all of the major cheese varieties globally, but also many cheeses that are not well known outside of their region of production. The concentrated whey cheeses popular in Norway, brunost, are covered here, as are the traditional Turkish and Iranian cheeses that are ripened in casings prepared from sheep's or goat's skin. There are entries on animal species whose milk is commonly (cow, goat, sheep) and not so commonly (think yak, camel, and reindeer) used in cheesemaking, as well as entries on a few highly important breeds within each species, such as the Nubian goat or the Holstein cow. Regional entries on places with a strong history of cheese production, biographies of influential cheesemakers, innovative and influential cheese shops, and
historical entries on topics like manorial cheesemaking and cheese in children's literature round out the Companion's eclectic cultural coverage.
The Companion also reflects a fascination with the microbiology and chemistry of cheese, featuring entries on bacteria, molds, yeasts, cultures, and coagulants used in cheesemaking and cheese maturing. The blooms, veins, sticky surfaces, gooey interiors, crystals, wrinkles, strings, and yes, for some, the odors of cheese are all due to microbial action and growth. And today we have unprecedented insight into the microbial complexity of cheese, thanks to advances in molecular biology, whole-genome sequencing technologies, and microbiome research. The Companion is equally interested in the applied elements of cheesemaking, with entries on production methodologies and the technology and equipment used in cheesemaking.
An astonishing 325 authors contributed entries to the Companion, residing in 35 countries. These experts included cheesemakers, cheesemongers, dairy scientists, anthropologists, food historians, journalists, archaeologists, and on, from backgrounds as diverse as the topics they write about. Every entry is signed by the author, and includes both cross references to related topics and further reading suggestions. The endmatter includes a list of cheese-related museums and a thorough index. Two 16-page color inserts and well over a hundred black and white images help bring the entries to life.
This landmark encyclopedia is the most wide-ranging, comprehensive, and reliable reference work on cheese available, suitable for both novices and industry insiders alike.
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★★★★★ 5
Comfortable dress shoe.
Size: 7, Color: Brown Napa Leather
Finally a comfortable dress shoe. It's both comfortable to walk in and looks and wears like a more traditional dress shoes for the office.
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Reviewed in the United States on May 6, 2026
★★★★★ 5
Slip-on ready and great quality
Size: 9, Color: Black
These shoes were stuff for the first half hour but then feel great. Well worth the chance and money. Great quality and slip-on easy
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Reviewed in the United States on May 22, 2026
★★★★★ 5
Great buy
Size: 11, Color: Tan
Great fit comfortable look good
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Reviewed in the United States on May 12, 2026
★★★★★ 5
Great shoes
Size: 14 Wide, Color: Black
My shoes look good and feel good and now I’m going to purchase the brown pair I saw
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Reviewed in the United States on April 24, 2026
★★★★★ 4
Don’t buy for restaurant industry
Size: 10.5, Color: Black, Size: 10.5, Color: Black
Good looking shoes, fairly comfortable and good value based on the description shared, so I don’t feel it’s fair to rate them lower than 4 stars. I had high hopes for them based on previous reviews from others saying they wore them in the food and beverage industry that mentioned their quality and durability, however I strongly recommend looking elsewhere if you do. I purchased these to wear working in a full service upscale restaurant and in less than two months have managed to have torn the material on the middle exterior section and the bottoms of the shoes are already completely worn down. Good design, but the durability needs to be improved if they’re to hold up for that industry.
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Reviewed in the United States on July 18, 2025