Steven Jenkins (1) (1950–)

I am educating myself on one of my major hobbies, the enjoyment of cheese. I have seen this book cited as an essential reference, and I can see why. If you love cheese, there's much to love about this book. Jenkins's approach can be a touch elitist at times, but his points are understandable and his breadth of knowledge without question. He discusses well-known cheeses, which makers are best and worst, what to look for in ripeness (and what to avoid), how to serve the cheeses, plus historical and cultural information galore. The biggest downside is that the book was published in the mid-1990s and I recognized several cheesemakers that are no more. Still, a fantastic reference book to keep around, as it offers insights into the industry beyond even what the internet can offer.… (mais)