The Cheese Course: Enjoying the World's Best Cheeses at Your Table

by Janet Fletcher, Victoria Pearson (Photographs)

Nothing complements a good meal with friends like a rustic oak table laden with an exquisite selection of fine cheeses: a grape leaf-lined platter of ricotta with honey, red pears, and roasted chestnuts, or a decorative Spanish tile topped with sheep's milk cheeses, toasted almonds, and oven-dried tomatoes, or a simple Italian salad of crostini dripping with melted fontina and white truffle oil. The elegant tradition of the after-dinner cheese course is rapidly gaining popularity as a part of home entertaining. Written by best-selling author and award-winning food writer Janet Fletcher, The Cheese Course decribes the wonderful array of artisanal cheeses now available, offering suggestions for presentations as well as wine pairings and fruit and nut accompaniments. The Cheese Course is rounded out with 50 sweet and savory recipes for salads, breads, and desserts that match deliciously with cheese.

Genres: Cookbooks, Cooking

120 pages, Hardcover

First published May 1, 2000

About the author

Janet Fletcher, a columnist for the San Francisco Chronicle, is the author of numerous books on food and wine. She lives in Napa Valley.

Reviews

[Jessica Brainard · Rating 5 out of 5]

Title: A Delightful Guide to Elevating Your Cheese Game – The Cheese Course by Janet FletcherPublished in 2000 by Chronicle Books, The Cheese Course: Enjoying the World's Best Cheeses at Your Table by Janet Fletcher remains a charming and practical classic for anyone who loves cheese but wants to move beyond basic charcuterie boards into something more thoughtful and elegant.Janet Fletcher, an award-winning food writer (known for her San Francisco Chronicle work and other titles like Cheese & Wine), brings approachable expertise to the world of artisanal cheeses. This hardcover gem (around 108 pages) focuses on turning cheese into a proper course—whether as a sophisticated end to a meal, a standalone entertaining centerpiece, or a savory alternative to dessert.The book shines in its emphasis on presentation and enjoyment: ideas for beautifully arranging cheeses on rustic platters (think grape leaves, seasonal fruits, nuts, and breads), thoughtful pairings with wines, beers, or other accompaniments, and tips on building a balanced selection that progresses in flavor and texture (mild to bold, soft to firm, young to aged). It celebrates the explosion of artisanal cheeses available at the time, highlighting varieties from around the world without overwhelming the reader.What makes it especially useful are the 50 accompanying recipes—salads, breads, simple desserts, and condiments designed to complement cheese. These aren't complicated chef-level dishes; they're home-cook friendly, like fresh fruit compotes, herb-infused breads, or light salads that let the cheese star. The photography and styling (by Victoria Pearson) give it a warm, inviting feel—rustic yet refined, perfect for inspiring dinner parties or casual gatherings.Strengths:Beginner-friendly intro to cheese types, storage, serving temperatures, and tasting notes.
Emphasis on quality over quantity—how to choose 3–5 cheeses for maximum impact.
Great for entertaining: ideas for cheese as a course in European style (pre-dessert) or American buffet style.
Timeless advice that holds up well, even as the cheese world has evolved.

Minor drawbacks: As a 25-year-old book, it predates some of today's hyper-specialized artisanal booms (e.g., more obscure American farmstead cheeses or natural-wine pairings), and the photos are lovely but not as glossy or abundant as modern cookbooks. If you're deep into advanced affinage or rare imports, you might supplement with newer guides. No super-detailed tasting wheels or exhaustive encyclopedia here—it's more about joyful enjoyment than exhaustive study.Overall, this is an enduring favorite for cheese lovers who want to host with confidence and flavor. It's the kind of book you pull out when planning a gathering and end up flipping through just for inspiration. If you enjoy books like The Art of the Cheese Plate or Fiona Beckett's works, this feels like a warm, foundational companion.Rating: 4.5 out of 5 stars
Highly recommended for home entertainers, budding cheese aficionados, or anyone tired of throwing random blocks on a plate. A small investment for big rewards in flavor and elegance at your table.

[Xyra · Rating 4 out of 5]

My friend was cleaning out her kitchen book shelf and offered me first pick from the ones she was removing. I chose three including this one.

Lately my family has had beautiful cheese plates at our gatherings and I wanted to learn more. this thin volume is helpful and informative with regards to pairings and layout.

[Tina · Rating 4 out of 5]

Good god, I love cheese.

[Amber · Rating 3 out of 5]

I know cheese is an indication of access to luxury, but this book has a sort of pretentious tone that rubs me the wrong way.