Especially in these Covid Times, it’s tough to beat the convenience and safety of online shopping for books about cheese and other tasty topics.

We’ve been meaning to read this highly respected tome by David Asher since it was released five years ago. Covid Times might be the right time to order it and dive in.

The Art of Natural Cheesemaking is the first cheesemaking book to take a political stance against Big Dairy and to criticize both standard industrial and artisanal cheesemaking practices. It promotes the use of ethical animal rennet and protests the use of laboratory-grown freeze-dried cultures. It also explores how GMO technology is creeping into our cheese and the steps we can take to stop it.

We’re enrolled to take a class in natural cheesemaking with the man who wrote the book on the subject, David Asher. He is an organic farmer, farmstead cheesemaker, cheese educator and author based on one of the gulf islands off British Columbia.

Afrim Pristine, the high profile maître fromager at Toronto’s Cheese Boutique, has written a fascinating book about cheese and the cheese emporium built by Pristine family, For the Love of Cheese, featuring recipes created by leading Canadian chefs, by his mother, Modesta Pristine, and by Afrim himself.

Click here to read more about Afrim and the book.

Click here to read about our attempt to make Gattò di Patate.

We cannot wait to receive our copy of Essential Fondue Cookbook, the promising cookbook written by Erin Harris, chef, cheesemonger extraordinaire and food writer who is widely known on social media as The Cheese Poet.

Click here to read more about Erin Harris and her first cookbook.

There still is a limited number of the second edition of Kathy Guidi’s classic, Canadian Cheese: A Guide, available on Amazon. Click here for information and to order.

Click here to read more about Kathy Guidi and her cheese guide.

We’re half-way through this compelling book about, as the subtitle suggests, a tale of love, betrayal, revenge and the world’s gresatest pierce of cheese. The Telling Room is quite the read!


Released only a few months ago and already out of stock! We were lucky enough to be gifted an autographed copy of Les fromages . . . l’art de choisir, de présenter et de déguster by cheese sommelier and friend Vanessa Simmons. It’s gorgeous book, a must-have for any serious cheese lover, especially if you can read French.

Yannick Achim is the owner of Yannick Fromagerie, a group of excellent cheese shops in Québec. We got to know Yannick when he served as a jury member for the inaugural Canadian Cheese Awards. He knows his cheese! The book covers imported cheese as well as les fromages du Québec.

You can order the book for delivery as soon as it becomes available again. You won’t be billed until the book ships.

Arguably, the best food writer on the planet, Bill Buford has written a new book about his trials and tribulations while attempting to master the secrets of French cooking during a stay in Lyon. We loved Heat and we suspect we’ll love Dirt, too.

We have an author in the family!

Our niece Sennah Yee has written a wonderful children’s book entitled My Day with Gong Gong just published by Annick Press. Gong Gong was Sennah’s nickname for her late grandfather.

The book tells the story of a young girl spending a day in Chinatown with her Gong Gong. He speaks little English, she doesn’t understand Chinese. There’s a surprise twist in the story.

The book is beautifully illustrated by Elaine Chen.

Learn more and order a copy here for convenient home delivery:

—Georgs Kolesnikovs

Georgs Kolesnikovs, cheesehead-in-chief at, is chairman and founder of Canadian Cheese Awards and director and founder of The Great Canadian Cheese Festival. is an Amazon Associate. When you make a purchase here, we’re paid a tiny commission—at no extra cost to you. The commission is our only source of revenue toward the cost of developing informative and useful material for cheese lovers like you. Thank you for your support!