The Cheese and Wine Books We’re Reading Right Now

When I first picked up this book, I thought the script at the bottom said, ‘by the most respected wine cutie in the world.’ Turns out, it said critic, not cutie, but I think both are accurate. Jancis Robinson is a very smart and studied wine expert who has clearly put more than 24 hours of experience into this book. The pocket-size book is a joy to flip through, and it truly helped me relieve myself of some of my most deplorable ill-informed wine snobbery. I thank you, Jancis, and my friends probably do too. —Alex Testere Jancis Robinson

For the true cheese enthusiast, the next logical step (while also defying logic altogether) is to try to make some of the stuff yourself. Amateur turophiles will appreciate straightforward starter recipes like fresh ricotta and mozzarella, complete with clear, simple, scientific instructions, and your inner affineur will appreciate guides to maturation and rind-development that only the most dedicated cheese nerds would ever dare attempt in their own home kitchen. But for those few brave souls, Louella Hill is here for you. —Alex Testere

If you ask Afrim Pristine, who is the maitre fromager of Cheese Boutique, what business he’s in, he’ll tell you that he ‘sells happiness’. In his brand new book, Afrim tells us where and how his love affair with cheese started. He also dedicates an entire section of this book to exploring and explaining the differing 55 types of cheese he sells. The best new cheese cookbook wouldn’t be complete, of course, without a list of delicious cheese-filled recipes for every meal of the day. —Michael Angelo, Video Production Assistant Afrim Pristine

‘A tale of reds, whites, and one man’s blues’, American Wino is like a lovechild of Jack Kerouac’s ‘On the Road’ and a formal book about wine. When writer Dan Dunn’s life spirals out of control, he decides to embark on an epic cross-country trip to finally educate himself on the art of fine wine so he can write a career-saving piece on it. The ‘intoxicating blend of travel writing, memoir, and booze journalism’ that this book offers was as entertaining as it was informative. —Michael Angelo, Video Production Assistant Dan Dunn

Developments in plant based and vegan cheese making have exploded in the past few years. Author Karen McAthy walks you through everything from the equipment needed to the fermenting process, and finally dishes that incorporate your newly made cheeses. If you’ve ever been interested in dairy free cheese, this is the book for you. —Rachel Dolfi, Kitchen Intern Karen McAthy

This comprehensive exploration of wine gives detailed descriptions of everything spanning grape varietals, winemaking, purchasing, tasting, service and pairing. Perfect for those who want to deep dive into the world of wines, this book is a must-have. —Rachel Dolfi, Kitchen Intern Steven Kolpan

The wine importer Kermit Lynch had been exploring the cellars and vineyards of France like a bon vivant Indiana Jones for almost 20 years by the time he wrote this compelling and readable memoir in the late 80s, but virtually all of the wine wisdom contained within still rings true today. Long before ‘natural’ became the hottest buzzword in the wine business, he was while warning drinkers about the evils of over-manipulation by vignerons. (One thing that has changed? The prices of the now-legendary wines he was bringing to America for the first time. Those have, unfortunately, gone up.) —Chris Cohen, Senior Editor Kermit Lynch

A bottle of Chateau Lafite, one of France’s most famous (and expensive) wines, from the 1787 vintage, that had once been owned by Thomas Jefferson: sounds too good to be true, right? Not too good for it to sell for more than $150,000 at auction. Things only get more complicated from there in this oenological whodunnit, featuring a less-well-known Koch brother and—spoiler—a German con man. —Chris Cohen, Senior Editor Benjamin Wallace

Any text book is innately less boring and more romantic if it’s about Italy. This one explores the grapes of each of Italy’s 21 regions, all of which produce wine, with charming anecdotes and reassuring authority. As the book says, ‘Trying to keep track of all the grape varieties in Italy is like driving in Naples—chaotic and exhausting.’ Instead, read it to master the tips on how to decode an Italian wine label, and set out to learn and taste from just a few new regions a year. The book also has a few recipes to make and eat with the wines of each, like one for Frico Friulano, a Friulian Montasio Cheese Tart. —Stacy Adimando, Executive Editor Joseph Bastianich & David Lynch

Authors and creamery owners Sue and Peggy, known in the Bay Area as simply ‘the cowgirls,’ say in their book introduction that they took inspiration from the 1970s American cheese movement when opening their Cowgirl Creamery in Tomales Bay in the 1990s. Their colorful book of cheese knowledge, history, and recipes will give you a basic background in understanding cheese by way of the milk its made with, like how the latter can change in flavor with the season and affect the former. The recipes inspire me often when hosting guests, and include rustic cheese and onion galettes, toasted flatbreads with sweet-hot mustard and chutney, and a ricotta-asparagus soufflé. —Stacy Adimando, Executive Editor Sue Conley and Peggy Smith