Cheese : A Global History, Hardback

Cheese : A Global History Hardback

Part of the Edible series

1 out of 5 (1 rating)


Cheese is one of the most ancient of civilized foods and one of the most nourishing.

Despite its many uses and variations, there has never been a global history of cheese, but here at last is a succinct, authoritative account, revealing how cheese was invented and where, when and even why.

In bite-sized chapters well-known food historian Andrew Dalby tells the true and savoury story of cheese, from its prehistoric invention to its modern rebirth.

Here you will find the most ancient cheese appellations, the first written description of the cheese-making process, a list of the luxury cheeses of classical Rome, the medieval rule-of-thumb for identifying good cheese, and the story of how loyal cheese lover Samuel Pepys saved his parmesan from the Great Fire of London.

Dalby reveals that cheese is one of the most ancient of civilized foods.

He suggests that our passion for cheese may even lie behind the early establishment of global trade, and asks in conclusion whether real cheese can survive the current imperative to globalize, pasteurize and sterilize our food.

Packed with entertaining cheese facts, anecdotes and images, "Cheese" also features a selection of historic recipes. For those who crave a stinky Stilton, a creamy Brie or a salty pecorino, Cheese is the perfect snack.


  • Format: Hardback
  • Pages: 128 pages, 20 black & white illustrations, 40 colour illustrations
  • Publisher: Reaktion Books
  • Publication Date:
  • Category: Food & society
  • ISBN: 9781861895233



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So far the worst book I've read this year. The only good thing about it was it was short. If you want to read a bunch of quotations about cheese with a heavy emphasis on the 16th century, most of which are strung together in a way that contributes absolutely nothing to your understanding of the history, making, and serving of cheese, then this book is definitely for you.

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