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<\/a><\/p>\nThere\u2019s nothing like spending a rainy fall day wrapped up in a good book\u2014especially a new book with that fresh paper smell. We\u2019ve rounded up 13 that ought to occupy you well into the autumn for their cheese-related content. From cookbooks with vivid photographs of cheese-laden dishes to stories of life paths altered by Comt\u00e9 and Camembert, you\u2019re sure to find a page turner among these options.<\/p>\n
Feasts on the Farm<\/em> sheds light on what it\u2019s like to run a sustainable farmstead creamery and how to eat with the seasons. Photos of baby goats and green windswept fields capture the idyllic vibe of the farm while recipes make creative and liberal use of Tomales Farmstead Creamery\u2019s assortment of award-winning cheeses. Overall, it\u2019s a feast for the eyes full of easily replicable recipes for any time of year\u2014we can\u2019t wait to make the Smoky Baked Eggs with Chickpeas and Goat Cheese next time a craving of breakfast for dinner strikes.\u00a0Available now.<\/em><\/p>\n Anne-Marie Pietersma<\/a> is a 2025 culture <\/strong>Hot Lister with a love for romantic comedies, leading her to pen I\u2019ll Have What Cheese Having<\/em>. Though the book was released earlier this year, we\u2019re including it on this list because it definitely has a fall vibe; after all, its title is inspired by When Harry Met Sally<\/em>, which Salon <\/em>called the \u201cperfect fall movie.\u201d<\/a> Inside the book, you\u2019ll find 22 cheese pairings for 22 iconic Hollywood films. Available now.\u00a0<\/em><\/p>\n If you\u2019ve ever overlooked goat cheese, think again. Blending history and cultural context, Tami Parr shares how goats came to arrive in North America and their roles in indigenous and nonindigenous communities over time. She also takes a look at the societal value of goats today as social media stars. An insightful read from Oregon State University Press.\u00a0Available now.<\/em><\/p>\n Culture alum Erika Kubick<\/a><\/strong> follows up Cheese Sex Death: A Bible for the Cheese Obsessed<\/em> with Cheese Magic<\/em>\u2014a practical guide and cookbook with seasonality at the center. As with her last release, there\u2019s a witchy vibe; a recipe for Lemon Poppyseed Goat Cheese Scones is placed alongside a description of Ostara, the pagan goddess of the dawn. A perfect read for this upcoming Halloween\/Samhain.\u00a0Available now.<\/em><\/p>\n Miyoko Schinner<\/a>\u00a0is a leader in the vegan movement, especially when it comes to plant-based cheese substitutes. What makes\u00a0The Vegan Creamery\u00a0<\/em>unique, however, is its commitment to recipes that mimic authentic cheesemaking techniques like culturing and fermentation. Learn to make Schinner\u2019s French-Style Soft Truffle Cheese for boards, a tangy goat cheese-inspired spread with a plant milk base, and even her version of chocolate chip cookie ice cream for dessert.\u00a0Available now.<\/em><\/p>\n We\u2019d be remiss to not include a book endorsed by Martha Stewart. Bronx-born chef Christian Petroni came to prominence after his appearances on the Food Network and opening multiple locations of his Italian restaurant, Fortina. His new book celebrates Italian cooking, with a special focus on the Italian-American and Neapolitan fare of his childhood. Expect a smattering of classics, including eggplant parmigiana, mozzarella sticks, and more.\u00a0Available Sept. 23, 2025.<\/em><\/p>\n Chesnok <\/em>is a robust, thoughtful cookbook. Its cover evokes coziness while the content within makes the Soviet diaspora accessible. Learn about everything from the role of smetana (cultured sour cream) in Eastern European cuisine to how two different styles of Georgian khachapuri are made.\u00a0Available Sept. 30, 2025.<\/em><\/p>\n Linger <\/em>offers several refreshing twists on salads, with at least a couple boasting a good dose of cheese. Bring Turnips with Whipped Pistachio Feta to Friendsgiving and turn heads, or make the Caprese Salad with Grilled Pineapple to impress in-laws. Frankly, it doesn\u2019t matter which dish from Linger <\/em>you choose to make\u2014you\u2019re in good hands with James Beard Award winner Hetty Lui McKinnon, whose recipes serve as great dinner table conversation pieces.\u00a0Available Oct. 7, 2025<\/em>.<\/p>\n The spices and flavors once found along the Silk Road trade route underscore Anna Ansari\u2019s debut cookbook. Notable examples of dairy-forward recipes are those for doogh, an Iranian yogurt spritzer garnished with mint and rose petals, and gaymak, a Turkic clotted cream that Ansari recommends \u201cslather[ing] on a fresh-from-the-tendir bread, with honey drizzled on top and accompanied by a strong cup of tea.\u201d If you\u2019d like to eat your way through ancient history and Eastern cultures this fall, let Ansari\u2019s book lead the way. Available Oct. 14, 2025.<\/em><\/p>\n Can cheese cure burnout? It did for Michael Finnerty. The Cheese Cure <\/em>is the story of how Finnerty, a journalist, threw himself into the world of cheese as an apprentice monger at London\u2019s famous Borough Market. His new line of work didn\u2019t turn out to be any old job, though\u2014it gave him community and ignited his passion for living again. It\u2019s a memoir that might feed your soul as much as Comt\u00e9 and Camembert fed Finnerty\u2019s.\u00a0Available Oct. 21, 2o25.<\/em><\/p>\n Fan of the Mediterranean diet? Then you\u2019ll probably love Athens <\/em>by Diane Kochilas, host of PBS show My Greek Table<\/em>. There are more than 100 recipes in the 400-page book; among the ones for cheese pies, a standout is Kaseropita Kourou<\/a>, featuring a kasseri and graviera cheese mix inside a pastry pocket. Get the recipe below and experience a taste of Greece for yourself.\u00a0Available Oct. 28, 2025<\/em>.<\/p>\n World Cheese Award judges Patrick McGuigan and Carlos Yescas team up for One Cheese to Rule Them All<\/em>, putting their heads together for this catalog of 100 cheeses from across the globe. This book is great for anyone looking to boost their cheese IQ, as it covers renowned styles and obscure ones.\u00a0Available Nov. 11, 2025.<\/em><\/p>\n Cookbook writer Katie Parla has made a name for herself exploring regional Italian cuisine. In November, she\u2019s releasing Rome<\/em>: a cookbook and guide all about the city she calls home. Discover recipes for delicacies such as Gnocchi All\u2019Amatriciana and Torta di Ricotta e Visciole (a sour cherry and ricotta tart), each calling for hefty amounts of Italian cheese. Available Nov. 13, 2025.<\/em><\/p>\n","protected":false},"excerpt":{"rendered":" Fall in love with new reads and recipes this autumn There\u2019s nothing like spending a rainy fall day wrapped up in a good book\u2014especially a new book with that fresh paper smell. We\u2019ve rounded up 13 that ought to occupy you well into the autumn for their cheese-related content. From cookbooks with vivid photographs of […]<\/p>\n","protected":false},"author":121,"featured_media":49705,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"om_disable_all_campaigns":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","cybocfi_hide_featured_image":"yes","footnotes":""},"categories":[10,26352],"tags":[],"coauthors":[34615],"class_list":["post-49675","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-blog","category-cheese-books"],"acf":[],"yoast_head":"\n<\/a><\/p>\n1. Feasts on the Farm: Over 60 Seasonal Recipes and Stories of Sustainable Farming from Tomales Farmstead Creamery<\/a><\/em> by Tamara Jo Hicks and Jessica Lynn Macleod (Chronicle Books, 2025, $29.95)<\/h2>\n
<\/a><\/p>\n2. I\u2019ll Have What Cheese Having<\/a><\/em> by Anne-Marie Pietersma (2025, $50)<\/h2>\n
<\/a><\/p>\n3. Goats in America: A Cultural History<\/a><\/em> by Tami Parr (OSU Press, 2025, $24.95)<\/h2>\n
<\/a><\/p>\n4. Cheese Magic: Seasonal Recipes, Plates, and Pairings<\/a> <\/em>by Erika Kubick (Running Press Adult, 2025, $22.40)<\/h2>\n
<\/a><\/p>\n5. The Vegan Creamery: Plant-Based Cheese, Milk, Ice Cream, and More<\/a><\/em> by Miyoko Schinner (Ten Speed Press, 2025, $26.99)<\/h2>\n
<\/a><\/p>\n6. Parm to Table: Italian American and American Italian Recipes from Ponza to the Bronx<\/a> <\/em>by Christian Petroni with Lesley Porcelli, foreword by Martha Stewart (Harvest, 2025, $28)<\/h2>\n
<\/a><\/p>\n7. Chesnok: Recipes from Eastern Europe, the Caucasus, and Central Asia<\/a><\/em> by Polina Chesnakova (Hardie Grant, 2025, $34.50)<\/h2>\n
<\/a><\/p>\n8. Linger: Salads, Sweets and Stories to Savor<\/a> <\/em>by Hetty Lui McKinnon (Knopf, 2025, $40)<\/h2>\n
<\/a><\/p>\n9. Silk Roads: A Flavor Odyssey with Recipes from Baku to Beijing<\/a> <\/em>by Anna Ansari (DK, 2025, $35)<\/h2>\n
<\/a><\/p>\n10. The Cheese Cure: How Comt\u00e9 and Camembert Fed My Soul <\/a><\/em>by Michael Finnerty (Aevo UTP, 2025, $29.95)<\/h2>\n
<\/a><\/p>\n11. Athens: Food, Stories, Love<\/a><\/em> by Diane Kochilas (St. Martin’s Griffin, 2025, $40)<\/h2>\n
<\/a><\/p>\n12. One Cheese to Rule Them All: In Search of the World’s 100 Best Cheeses<\/a> <\/em>by Patrick McGuigan and Carlos Yescas (Murdoch Books, 2025, $24.99)<\/h2>\n
<\/a><\/p>\n13. Rome: A Culinary History, Cookbook, and Field Guide to the Flavors that Built a City<\/a> <\/em>by Katie Parla (Parla Publishing, 2025, $45)<\/h2>\n