While this book, published in 2007, is somewhat dated when it comes to mentions of specific cheeses, as some have come and gone, much of the information remains sound. I have many different books on cheese, and Werlin's approach here is unique, honed in on the full sensory experiences offered by different cheeses and how to enjoy them to the utmost.

She breaks cheeses down into eight categories: fresh, semi-soft, soft-ripened, surface-ripened, semi-hard, hard, blue, and washed-rind, and notes that some cheeses can be categorized in different ways dependent on age and make. Each category then breaks down the cheeses' ideal uses, with some examples of specific cheeses organized by place of origin, followed by tips on tasting experiences that includes a tasting scenario using recommended cheeses and different accompaniments for comparison and contrast. The section ends with recipes. Additional information includes notes on history, wine pairings, and science.

In all, it's an interesting read and a useful book to keep with my other cheese books. ( )