The Reading List: Cheese

British Cheese

'Great British Cheeses' by Jenny Linford (Dorling Kindersley, £12.99)

Recommended on the Neal's Yard website, this comprehensive reference guide sees Linford share her encyclopaedic knowledge of British cheese. Essentially, a dictionary of cheeses, detailed descriptions of individual cheeses are interspersed with pages devoted to a whole range of subjects – from history to regional differences in making cheese. Handy reading for British Cheese Week, which is happening now.

Memoir

'The Cheesemonger's Tales' by Arthur Cunynghame (Loose Chippings Books, £16.25)

Historic cheesemonger Paxton & Whitfield has been doing business since 1742, when one Sam Cullen set up his cheese stall in Aldwych market. These days, it continues to sell some of the finest British cheeses around. Here, the company's owner – and bona fide cheese expert – Arthur Cunynghame shares stories from behind the cheese counter.

Self Help

'Who Moved My Cheese? An Amazing Way to Deal with Change in Your Work and in Your Life' by Spencer Johnson (Vermilion, £5.99)

Does cheese hold the answer to life's problems? In this cult self-help book, Johnson argues that change can be a blessing or a curse – it all depends on your approach to cheese. Are you a "sniff and scurry" cheese eater or a "hem and haw" type?

History

'Historic Cheeses: Leicestershire, Stilton & Stichelton' by Trevor Hickman (DB Publishing, £14.99)

Following his History of Stilton, Hickman offers a broader retrospective. As well as chronicling the history of Stilton and Leicester, he examines the controversial arrival of Stichelton. Beautifully illustrated, it follows these Midland cheeses' development, from their accidental discovery to Stilton's establishment as the "King of Cheeses".

World Cheese

'The World Cheese Book' by Juliet Harbutt (Dorling Kindersley, £16.99)

For those whose tastes are more Comté than cheddar, more Reblochon than red Leicester, Harbutt's book of world cheeses is sure to make the mouth water. Includes profiles and histories of more than 800 cheeses, as well as serving suggestions.