General Discussion

Book rec: The New American Cheese


General Discussion 1

Book rec: The New American Cheese

Carb Lover | Feb 22, 2005 03:58 PM

I hope this is ok to post and not considered too hypish, but since hounds seem to have a fair interest in cheese...I wanted to recommend a great cheese primer that covers many artisinal cheeses that are made in the US. Scroll down the board for my initial post entitled "Say Cheese: Made in the USA" that led to this discovery.

Thanks to JudiAU's rec, I checked out "The New American Cheese" (2000) by Laura Werlin from my public library--see link. While the author has a more recent publication that covers wine and cheese pairing, this book focuses solely on cheese--how to taste, how to store, how to cook w/ it.

Love how it showcases regional dairy farms often in CA, Vermont, Wisconsin, Pacific NW. Provides brief background story and practical contact and website info. Many recipes featuring said cheeses are included. Got a kick from a list of adjectives that can be used to articulate one's cheese-tasting experience; notable ones: barnyardy, moldlike, truffly, farmlike. BTW, these are usually positive descriptors.

Also like the brief discussion on Latin cheeses (queso fresco, queso blanco, cotija) and wine/beer pairing. While the focus is on American-made cheeses, book really celebrates all cheese and cultivates a general appreciation. Thanks again, Judi!


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