The Oxford Companion to Cheese is an impressive undertaking with masses of fascinating and informed writing, and many illustrations on a delicious subject. It takes us from the origins of cheese – seventh millennium BCE – to the most recent technological developments. The scope is broad: as Catherine Donnelly notes in her introduction, there are 325 contributors from thirty-five countries (though only two Australians: Paula Alvela and Sonia Cousins). Together they have produced 855 entries. These are arranged alphabetically and are followed by selected bibliographies for those wanting more information. There is also a helpful, topical outline of entries and an appendix listing cheese museums around the world, some of which sound worthy of a visit.
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