Through the years, I’ve collected almost 100 books about cheese: where and who makes it; cheesemaking, selecting serving, eating, pairing with wines and foods. It began with a book that is probably now out of print: THE CHEESE BOOK by Vivienne Marquis & Patricia Haskell(1964) with only 298 pages. It was billed as a definitive […]

By Allison Reynolds We sit in the peaceful quiet of her dining room and she brings me a hunk of cheese. Of course – what did I expect? This is the cheese lady after all. “This one is for you to take home and enjoy for later on” she says. I am giddy. When we […]