Edited by Juliet Harbutt and written by a team of experts, each covering his or her own region, World Cheese Book (DK, 2015; $25) may just be the ultimate guide to the world of cheese. A tour of the finest cheese-producing countries reveals local traditions and artisanal processes – from Europe, the United Kingdom, and Scandinavia to the Americas to Asia, Australia and New Zealand. Images of each cheese (inside and out) give an up-close view of each variety. Step-by-step techniques show how to make cheese in-house. “How to Enjoy” notes identify the best methods of eating or cooking with each cheese. Complementary food and wine pairings round out the offerings in this book, a must-have reference for chefs, pastry chefs and serious cheese lovers.