Culture

The Cheese and Wine Books We’re Reading Right Now

Become a fromage expert with these excellent cheese (and wine) reads

By SAVEUR Editors


Published on November 20, 2018

TK Intro Copy

<a href='https://amzn.to/2S2xk8X' rel='nofollow' title=''><em>The 24-Hour Wine Expert</em></a> , by Jancis Robinson
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    <a href='https://amzn.to/2S1x2z6' rel='nofollow' title=''><em>Kitchen Creamery</em></a> , by Louella Hill
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      <a href='https://amzn.to/2qVeHIy' rel='nofollow' title=''><em>For the Love of Cheese</em></a>
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        <a href='https://amzn.to/2BmGSWZ' rel='nofollow' title=''><em>American Wino</em></a>
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          <a href='https://amzn.to/2S4M0Et' rel='nofollow' title=''><em>The Art of Plant Based Cheesemaking</em></a>
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            <a href='https://amzn.to/2S5IklR' rel='nofollow' title=''><em>Exploring Wine</em></a>
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              <a href='https://amzn.to/2Kkznmc' rel='nofollow' title=''><em>Adventures on the Wine Route</em></a>
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                <a href='https://amzn.to/2S2DGVR' rel='nofollow' title=''><em>The Billionaire's Vinegar</em></a>
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                  <a href='https://amzn.to/2Tu9q7V' rel='nofollow' title=''><em>Vino Italiano: The Regional Wines of Italy</em></a> , by Joseph Bastianich & David Lynch
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                    <a href='https://amzn.to/2QXubah' rel='nofollow' title=''><em>Cowgirl Creamery Cooks</em></a> , by Sue Conley and Peggy Smith
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