The Philosophy of Cheese (Philosophies)

Bought as a gift. Recipient enjoyed the book’s mix of history and food/drink pairing advice.

Very informative and interesting. My teenager requested it and he loves it and now the whole family has read it. Perfect gift for all ages.

Patrick does a great job of opening the door into a fascinating world that I'd imagine a lot of us take for granted as we trudge around the supermarket. He covers the underlying 'how it probably all began' of all cheeses and then leads the reader on an international journey that concentrates on a selection of well known varieties and a good depth of content into their place in the societies and cultures in which they are made.It's very well researched, written and presented. I thoroughly enjoyed reading it. Whilst eating cheese, of course.

I kind of know the author, he is a fellow international cheese guild member, and I have been very disappointed by this book. It is a superficial history of cheese written in less than 100 pages, furthermore, the pages are small and there are a few pictures. It took me less than two evenings to finish it. I have a big disadvantage in the fact that I am a cheese buff myself, I did not learn anything at all reading this book; I was waiting for more due to the title. There is no mention of the idea of why cheese was made, just some economic comments that reveal contradictory overall, there is no societal comment either, only an idea of history. however, this is a good book for 6 to 14 years old I guess.

This was a a gift for a”has it all” person who happens to appreciate cheese, good food, history, and is a bit of an Anglophile. She reports it is quite interesting, and a nice approachable read with terrific facts. I purchased a gift certificate to a local specialty cheese shop to gift with it, had my kid draw a fun picture of some goudas, Swiss, etc and it was a perfect hit.