The Oxford Companion to Cheese is honored with a James Beard Foundation Book Award. Snag a signed copy along with our two most award winning cheeses.
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The international artisan cheese community's collaboration and expertise has yielded a fantastic reference for curd nerds and civilians alike. Edited by Catherine Donnelly, professor of nutrition and food science at the University of Vermont, The Oxford Companion to Cheese includes hundreds of contributors from 35 countries. Our very own Mateo Kehler penned the foreword: a fantastic honor that shines a spotlight on Vermont and the United States' role in our burgeoning movement.
We are thrilled to announce that The Oxford Companion to Cheese has just received a James Beard Foundation Book Award in the reference and scholarship category. Help us celebrate with a signed copy of the definitive work along with two of our most iconic cheeses.