“A bullseye Christmas present for that difficult-to-buy-for person who always hogs the cheese board.”
—The Spectator

★A tour de force of 100 of the best cheeses in the world – part handbook, part travel guide and part food odyssey.
★100 cheeses from around the world. Decades of prize-winners. Two World Cheese Awards judges to guide you. Which is the ONE CHEESE TO RULE THEM ALL? You decide.

A tour de force of the 100 best cheeses in the world - part cheese guide, part travel guide and part reportage on food culture.

Are you a Comté connoisseur or does your heart belong to Rogue River Blue? Can you tell your Brie from your Camembert? Can you name an award-winning Indian cheese and would you recognise a cheese iron? If you take your cheese seriously then this is the companion you need to live your best cheese life. World Cheese Awards judges Patrick McGuigan and Carlos Yescas have a wealth of knowledge garnered from years of travelling and tasting. One Cheese to Rule Them All is a distillation of that experience through 100 cheese profiles that have won awards over the years, offering charming geekery against a backdrop of the people, places and history that define these world-class cheeses.

You'll learn how cheese is made, what to drink with each cheese, its World Cheese Awards status, its texture and taste, and lots more to help you choose your cheese more wisely and enjoy it even more.

Expect fascinating stories and stats, and an odyssey through the delicious world of cheese to discover the ONE cheese to rule them all. It's the perfect gift for foodies, cheese lovers and dinner-party hosts!

Patrick McGuigan
One of Britain's best known cheese writers and teachers, Patrick has interviewed the world's best cheesemakers, maturers and cheesemongers, writing extensively on the subject for national newspapers and magazines, and appearing on BBC Radio 4's The Food Programme. He is also the author of three cheese books.

His most recent, due out in November 2025, is called One Cheese to Rule Them All. Co-written with fellow cheese expert Carlos Yescas, it explores the100 greatest cheeses as voted for in the annual World Cheese Awards, where judges from across the globe (including Patrick and Carlos) poke, sniff and chew their way through 5000 cheeses in a single day in search of the World Champion cheese.

Patrick's first book, The Philosophy of Cheese, published by the British Library, takes readers on a cheese odyssey, exploring 8,000 years of dairy history, from Feta’s relation to ancient faiths and the influence of monks on Munster to the rise of Roquefort and the global trade of Gouda.

Hi second book was The Cheese Life, co-written with cheese restaurateur Mathew Carver, which celebrates the artisan cheese revolution sweeping the globe. It's packed with gloriously gooey recipes and inventive cheeseboards, plus insights into how cheese is made, killer drinks matches and interviews with the people that work on the front line.

Patrick hosts regular cheese tastings and talks, and teaches the Academy of Cheese qualification. He is also a judge at the World Cheese Awards and the co-founder of various cheese festivals.

Carlos Yescas
Carlos Yescas is an internationally recognised cheese judge, educator, and advocate for artisanal and traditional cheeses. Originally from Mexico, he co-founded Lactography, a successful cheese distribution company dedicated to supporting artisanal producers. He served on the Super Jury of the World Cheese Awards for ten years and is now the Spanish-language anchor for World Cheese Awards TV. His first book, Quesos Mexicanos, was published by Larousse in 2013. His second book, One Cheese to Rule them All, co-authored with Patrick McGuigan and published by Murdoch Books, is scheduled for release in November 2025.

Based in the United Kingdom, Carlos has advised producers, retailers, and policymakers on preserving cheesemaking traditions worldwide. He has written extensively on the cultural, historical, and political dimensions of cheese, bridging the worlds of gastronomy, heritage preservation, and sustainable food systems, with a particular focus on Latin America. A firm advocate of raw-milk cheese, he led an influential global campaign to promote these products as safe, delicious, and integral to our shared culinary heritage. He continues to champion global appreciation for regional cheese diversity through teaching, writing, and public speaking.