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The Oxford Companion to Cheese

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The Oxford Companion to CheeseWinner of the 2017 James Beard Award for Reference & Scholarship The discovery of cheese is a narrative at least 8,000 years old, dating back to the Neolithic era. Yet, after all of these thousands of years we are still finding new ways to combine the same four basic ingredients milk, bacteria, salt, and enzymes into new and exciting products with vastly different shapes, sizes, and colors, and equally complex and varied tastes, textures, and, yes,

Winner of the 2017 James Beard Award for Reference & Scholarship

The discovery of cheese is a narrative at least 8,000 years old, dating back to the Neolithic era. Yet, after all of these thousands of years we are still finding new ways to combine the same four basic ingredients - milk, bacteria, salt, and enzymes - into new and exciting products with vastly different shapes, sizes, and colors, and equally complex and varied tastes, textures, and, yes, aromas. In fact, after a long period of industrialized, processed, and standardized cheese, cheesemakers, cheesemongers, affineurs, and most of all consumers are rediscovering the endless variety of cheeses across cultures.

The Oxford Companion to Cheese is the first major reference work dedicated to cheese, containing 855 A-Z entries on cheese history, culture, science, and production. From cottage cheese to Camembert, from Gorgonzola to Gruyère, there are entries on all of the major cheese varieties globally, but also many cheeses that are not well known outside of their region of production. The concentrated whey cheeses popular in Norway, brunost, are covered here, as are the traditional Turkish and Iranian cheeses that are ripened in casings prepared from sheep's or goat's skin. There are entries on animal species whose milk is commonly (cow, goat, sheep) and not so commonly (think yak, camel, and reindeer) used in cheesemaking, as well as entries on a few highly important breeds within each species, such as the Nubian goat or the Holstein cow. Regional entries on places with a strong history of cheese production, biographies of influential cheesemakers, innovative and influential cheese shops, and
historical entries on topics like manorial cheesemaking and cheese in children's literature round out the Companion's eclectic cultural coverage.

The Companion also reflects a fascination with the microbiology and chemistry of cheese, featuring entries on bacteria, molds, yeasts, cultures, and coagulants used in cheesemaking and cheese maturing. The blooms, veins, sticky surfaces, gooey interiors, crystals, wrinkles, strings, and yes, for some, the odors of cheese are all due to microbial action and growth. And today we have unprecedented insight into the microbial complexity of cheese, thanks to advances in molecular biology, whole-genome sequencing technologies, and microbiome research. The Companion is equally interested in the applied elements of cheesemaking, with entries on production methodologies and the technology and equipment used in cheesemaking.

An astonishing 325 authors contributed entries to the Companion, residing in 35 countries. These experts included cheesemakers, cheesemongers, dairy scientists, anthropologists, food historians, journalists, archaeologists, and on, from backgrounds as diverse as the topics they write about. Every entry is signed by the author, and includes both cross references to related topics and further reading suggestions. The endmatter includes a list of cheese-related museums and a thorough index. Two 16-page color inserts and well over a hundred black and white images help bring the entries to life.

This landmark encyclopedia is the most wide-ranging, comprehensive, and reliable reference work on cheese available, suitable for both novices and industry insiders alike.
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Abby L
Lowell, US
★★★★★ 5
Easy to edge with
Size: 8" Edger New
This works great to edge an overgrown area like sidewalk and driveway. Super effective and easy to use.
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Reviewed in the United States on May 18, 2026
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M. M. Bowden
San Leandro, US
★★★★★ 5
GREAT 80v edger (but Kobalt users beware)
Size: 8" Edger Gen1, Size: 8" Edger Gen1
This Greenworks 80v edger is fantastic. I was surprised at how sturdy and rigid the shaft is - much more so than the very much more expensive Stihl Brushcutter I used for years. I like the adjustability of the blade depth and the power is impressive. You will get more run time with higher amp batteries - I have both 2.0 and 2.5 amp batteries, but if you have multiple batteries and chargers (from acquiring multiple tools) you will never be waiting for a battery to charge. If you have only purchased Greenworks tools, then you are golden. BUT HERE IS THE RUB IF YOU, LIKE ME, THOUGHT THEY WERE STRAIGHT-ACROSS COMPATIBLE WITH THE SAME LINE OF TOOLS THEY MANUFACTURED FOR LOWE'S UNDER THE KOBALT MONIKER AND BLUE COLOR, AS DIFFERENTIATED FROM THEIR STANDARD BRIGHT GREEN. One of the reasons I went ahead and committed to buying the Kobalt line of 80v yard tools was because Greenworks made them and I figured that it would be a long-lasting and stable design platform, being the same 80v system across two different brands. Then Lowe's dropped the 80v line. I was able to get a few more of their tools for great clearance prices and looked forward to switching over to the complete line of Greenworks 80v tools. was very happy to be able to order their edger because it's the exact same power system - just that all of my gear is Kobalt blue. AND HERE IS THE DEAL WITH THAT: They are different. The Kobalt 80v battery will not fit/slide into the Greenworks 80v battery compartment/housing (*as manufactured). - I guess I shouldn't have been surprised - and it could have been Lowe's that required that the stuff made for them specifically would be incompatible. But since it's the same power system, I wondered what the difference was and if I could work-around their obstructionist corporate bs. What I discovered was that the battery compartment on the tools have two long molded channel-guides (male) that match the two long molded (female) channels in the batteries. The vertical placement of the bottom 'rail' in the tool/compartment is positioned in a slightly different spot between the Kobalt and Greenworks 'brands'. But this actually works, because I just used a hand chisel and removed the 'bottom' rail from the Greenworks tool/edger. WA-LA - EUREKA!!! It worked great! It's a great fit, the top rail is more than enough to hold the battery stably in position and the 'lock' mechanism functions perfectly! I am looking forward to buying more tools in the Greenworks 80 volt line without having to replace all of the Kobalt tools I already paid for AND ESPECIALLY the rediculously expensive batteries...
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Reviewed in the United States on December 29, 2021
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Ryan
Carnegie, US
★★★★★ 4
Great product that makes edging very fast
Size: 8" Edger New
Edging was quite a job because I had to do it with a hand tool. I have quite a few Greenwork tools, so I decided to purchase the edger. It works great and I am in general happy with it. The three downsides for me are that tool is quite heavy when it also has the battery in it, that the metal blade decreases in size rapidly because of the friction when edging near concrete, and that the wheel is in such a position that I have to bend substantially while the blade does not edge deep enough so that I have to lean the tool on the metal strip at the bottom of the tool.
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Reviewed in the United States on August 17, 2025
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rebecca hansen
Phoenix, US
★★★★★ 5
Very pleased
Size: 8" Edger New
Works well and gives a nice clean line. I am able to take care of the overgrown edges very fast.
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Reviewed in the United States on April 28, 2026
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Charles Sebastian
Port Orchard, US
★★★★★ 5
Plenty of power. Easy to use.
Size: 8" Edger New
I was amazed at the power of this edger. Due to health issues we couldn’t give our lawn adequate attention. It hadn’t been edged in over a year. This edger cut thru the heavy overgrown grass. Maintaining the edging now is a breeze. It uses the same 80 volt battery as my blower👍. The only negative is there is no edge guide, but once I got used to it, it’s not really needed.
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Reviewed in the United States on May 25, 2026

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