The Cheese Connoisseur's Handbook

This book is a very informative and passionate guide to all things cheese. The Cheese Lady, Svetlana, has a great enthusiasm for educating people and enjoying cheese as part of a balanced diet.

Tom Kitchin, Chef Proprietor at The Kitchin

A romance novel of a cheese book, Svetlana invites us on a personal journey of delight and reconciliation through her love affair with cheese. It's uplifting at a time when so many of us have a complicated relationship with the food we eat.

Joe Schneider, Stichelton Dairy - maker of Stichelton cheese

This is essential reading for anyone who already loves cheese and wants to learn how to savour and enjoy it even more. It's a handy how-to guide to eating chees the European way - not as a guilty habit but as part of a healthy balanced diet that is good for the soul.

Todd Trethowan, Trethowan Brothers - makers of Pitchfork Cheddar and Gorwydd Caerphilly

Svetlana's honest insight into her journey with cheese as a healthy food stuff, career choice and passion is creatively curated throughout this book to inspire others to love and really enjoy great cheese.

Tracey Colley, Director, Academy of Cheese

Svetlana's book is the definitive guide to understanding and enjoying cheese. Her passion for cheese, and life, is infectious and you can almost taste the cheese as you read! The Cheese Connoisseur's Way really is five steps to cheese happiness and is all you need to develop and nurture a long, loving and balanced relationship with cheese.

Claire Blackler, Wine Educator, Founder of Case Studies Wine School

A passionate and personal paean of praise to milk-based protein. A reminder too that we should recognise, treasure and support the deep reservoirs of knowledge of folk like Svetlana in our midst.

Simon Briggs, Director, Great Grog Independent Wine Merchants

A very personal and approachable insight into specialist cheese. Svetlana successfully demystifies fine cheese, empowering the reader to make more conscious choices when buying and enjoying it.

Rachael Sills, K¤seswiss, Natural Alpine cheese specialist