📚 Cheese

30 works · ordered by editions in print

Curd and culture: the world’s cheese families, how they are made, and how they are aged.

Below are the 30 works carrying the subject cheese in the Open Library catalogue with the most editions in print. Author and first year are as the record states them; a missing year means the record does not carry one, not that the book is undated. Novels set in the subject are left out, because a list of historical fiction is not a list of history. Where one author dominates the reprint counts, no more than two of their titles appear.

Title	Author	First published	Editions
Summary of trade and tariff information	J. Fred Warren	1981	11
Book of Cheese	Charles Thom	2007	11
Cheese	P. F. Fox	1987	10
Cheese Rheology and Texture	Sundaram Gunasekaran	2002	8
Cheese making	John Langley Sammis	1918	7
Cheese making	John Wright Decker	1905	6
The cheese book	Vivienne Marquis	1965	6
Cheese and fermented milk foods	Frank Kosikowski	1966	6
Cheese	John Gilbert Davis	1965	5
Cheese for dummies	Thalassa Skinner	2012	5
Hot & cheesy	Wright, Clifford A.	2012	5
Cheese & beer	Janet Fletcher	2013	5
The complete cheese cookbook	Judy Ridgway	1986	4
Home cheese making	Ricki Carroll	2002	4
Cheese	Fiona Beckett	2003	4
Cheese	Paul L. H. McSweeney	2004	4
The life of cheese	Heather Paxson	2012	4
Global Cheesemaking Technology	Photis Papademas	2017	4
Making homemade cheeses & butter	Phyllis Hobson	1973	3
The cheese handbook	T. A. Layton	1973	3
Cheesemaking practice	R. Scott	1981	3
The Real Cheese Cookbook	Catherine Cravell	1987	3
Traditional Cheesemaking	Josef Dubach	1989	3
A Passion for Cheese	Paul Gayler	1997	3
The Cheese Bible	Christian Teubner	1998	3
The Cheese Companion	Judy Ridgway	1999	3
The Cheese Lover's Cookbook and Guide	Paula Lambert	2000	3
The Cheese Room	Patricia Michelson	2004	3
American farmstead cheese	Paul Kindstedt	2005	3
Slob	Ellen Potter	2009	3

List built from Open Library (CC0 metadata) · retrieved 03 Nov 2026 UTC · capped at 30 works per subject.

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