Christopher Menz reviews 'The Oxford Companion to Cheese' edited by Catherine Donnelly

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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Published in March 2017, no. 389

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