Cheese and Culture: A History of Cheese and its Place in Western Civilization by Paul S. Kindstedt (Chelsea Green, 2012).
I was very surprised to learn from this book that cheese-making goes back eight thousand years or more, to the ancient Near Eastern civilizations of the Sumerians and the tribes of Israel. The ancient Greeks carried on and expanded this tradition, developing aged dry cheeses along with new fresh soft cheeses. There are cheese graters in museums that date from before the Christian era! This is a fascinating and thorough history of cheese through the ages to the present time, including the origins of all the famous types of European cheeses. It is not just a “popular” history of cheese but a readable academic treatise, with frequent references to archeological evidence and ancient classical works.