Customer Reviews

The Cheese Bible

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As my two standard cheese reference books were in dire need of updating, I went in search of the perfect replacement. This is it. It's structure is an introduction to cheese making and regulation in general; followed by a cheese encyclopedia dealing with the making of a family of cheeses for which an astoundingly broad range of varients are described; this is followed by a chapter on buying, storing, cutting etc ... i.e. everything you need to know about handling cheese. This is followed by about 100 pages of recipes using cheese. The book is lavishly illustrated, enabling you to identify and check the quality of nearly all cheeses.

The structure of cheese families and their many variants makes it easy to relate the information about cheeses in general to the handcrafted cheeses available in your region. It contains the most comprehensive list of cheeses I have ever seen. There is an index in back for the encyclopedia and the cheese names are in boldface type, but it still my take a bit to find a cheese in which you are interested in the text.

The illustrations in addition to providing illustrations of a particular cheese often show the cheese in various stages of aging. This is of particular use for cheeses whose use changes with age or whose peak stage of aging is of limited duration.

This book may be intimidating to someone with no previous experience in cheeses outside the two or three American standards. But for anyone who has broadened their tastes into imported or handcrafted cheeses, this is a perfect volume.

I think that just about anything is better with cheese, so this book is right up my alley. Even if you aren't a cheese addict, you will find this book to be an interesting and useful resource. The book is divided into two basic parts: an encyclopedia of cheese types and recipes with cheese as a principal ingredient. The encyclopedia is amazingly thorough - both in the varieties of cheese discussed and in their analysis of the history and processes behind them. I particularly liked that the authors organized their presentation of cheeses into categories and subcategories of similar cheeses. Very useful. Also, it was nice that they included some of the more pedestrian cheese varities. Too often books like this focus exclusively on varities that are rare and exotic - these specialties are fun for special occassions and to read about, but they are frequently hard to find and not always practical for everyday cooking. Even though the recipes are not particularly flashy, they are well-designed to showcase special characteristics of the applicable cheeses. A lot of effort clearly went into this book, and it pays off. Oh, and lots of nice color pictures to browse through.

An excellent coverage of cheeses with beautiful, clear photographs of the cheeses and the great tempting recipes. I searched for years to locate Rougette cheese (my favorite) in books and on line and this book is the first to not only describe it but have a photo as well! (A bit more in depth info would be nice) An excellent book to own and a good complement to "The Cheese Companion" by Judy Ridgway.

p.s. I finally found and was able to order this cheese from Murray's Cheese Shop in N.Y.

If you love cheese, this book is for you. As more and more restaurants offer quality cheese courses, it is worthwhile to have this book around so you know what is and is not worth trying. Even seasoned tasters will enjoy the tone of the text and the content. The recipes are simple and clear, with a structure that should appeal to even amateur home chefs.

The title of this book is no idle boast, for it is the most complete & beautifully illustrated reference work on one of our most popular foods. My mouth watered constantly. The Cheese Bible is a companion for life - giving a pleasantly researched history with woodcuts & dairy tool plates; a clear explanation of how cheese is made & how quality is tested. What magnificence The Cheese Bible offers! A worthy book for your kitchen shelf & your coffee table. A splendid gift too! For more of my reviews check out [my website]

When it comes to editing job on the subject of Cheese, too many times, editing job is poorly done.
This book is a fine example of how edit a great research.
From cover to cover over 1000 illustrations and clear pictures ... Yum, it's really appealing when it come to food presentation.

For this great subject, Chef Christian Teubner let a master in cheese give clear technical explanation. Dr. Heinrich Mair-Waldburg, head of Institute of Dairying in Germany, offers his knowledge.

Most aspects of the cheese making are cover with numerous photography from artisanal cheese making.
Since a picture worth 1000 words... if you have any interest in cheese, you can't pass this reference book.
Every category is revisited with clear pictures. Mountain cheese (rarely presented as a category), Cheddar, Semi-Hard cheese, Pasta Filata, Gouda, Goutaler, Leerdamer... Smoked varieties, Brined cheese as Feta and Mediterranean Halloumi. Semi-firm Trappist, numerous Blue-veined cheese, variety of Quark, Ricotta and Fresh cheeses; numerous farmers Goat and also a wide variety of processed cheeses are presented in the first 110 pages. With so many pictures, you don't have to be a cheese-maker to enjoy.

Then come some real things: Cheese in your menu.
Fourteen pages of Cold cheese dishes, height pages of Salads, height pages of Soups, fourteen pages of Eggs, toast and casseroles; sixteen pages of Pasta, Polenta and Risotto; height pages of Fish, Meat and Poultry; twelve pages for Vegetables and Potatoes; six pages for Fondue and Raclette; twenty four pages for Baking with cheese including cheesecake, crusty cheese rolls, tangy cheese torte, gougers, numerous pizza... and six pages of Desserts from Quark gratin to Bohemian pancakes... Yahoo!
I certainly forgot numerous interesting pages but I can't wait to go back to my kitchen to see which receipt I am going to make to today.

I could resume in saying wonderful original and traditional receipt, accurate technical information and artistic illustrations made this book one of the premier of my library.

For those of you who can reed German, I could recommend Das große Buch vom Käse..

Good and informative book like all the books by this author. Recipes are very good and can be done easily in an average kitchen. Sometimes ingredients are hard to come by, especially when one lives in a small town at the West Coast. It was written for the European market, great pictures.

As a semi experianced cheese maker, this is a great reference aid. It is the tome of what I need to know and for the price a bargain.
Blessed are the cheese makers, as long as it is good.
If you contemplate trying to start making cheese this will give you some basic information as well as preventing some learning curve mistakes.

Sure, I'd heard the usual references and talk of miracles and saving and stuff while dozing off in Sunday school, but if I had known how gouda "The Cheese Bible" was, I might have paid more attention.

Now I understand the importance of a good stilton while partaking in the sacramental wine, and how the absence of chevre at the sermon on the mount made the miracle of the loaves and fishes so much more miraculous. The scales have fallen from my eyes as to Moses leading everyone out of bondage not to the land of milk and honey, but in a more revelatory translation, to the land of "cow's milk cheddar and some salted matzoth".

I urge you to really delve into this new translation of G*d's word. Preferably with a nice Cream Sherry-Pedro Ximenez 1927 and an aged, runny brie. Nothing gets you closer to heaven than this book and the woody smell of an unpasteurized cheese. AMEN!

This book was lushious, spectacular and was one of the best cheese books I've ever read. Christian Teubner fulfills his expectations from his other books. He is a wonderful author who knows the truth about cheese. I absolutely loved his book.