The New Rules of Cheese: A Freewheeling and Informative Guide

A fun and quirky guide to the essential rules for enjoying cheese, including tips on selecting and tasting different varieties, serving and pairing cheeses, as well as a brief history on cheese and a rundown of how cheeses are made. A fun and quirky guide to the essential rules for enjoying cheese “” The New Rules of Cheese will empower you to choose a more flavorful future, one that supports the small dairies and cheesemakers that further the diverse and resilient landscape we so desperately need.””-Dan Barber, chef and co-owner of Blue Hill NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY THE NEW YORK TIMES BOOK REVIEW AND THE ATLANTA JOURNAL-CONSTITUTION This richly illustrated book from a lauded cheesemonger-perfect for all cheese fans, from newcomers to experts-teaches you how to make a stylish cheese platter, repurpose nibs and bits of leftover cheese into something delicious, and expand your cheese palate and taste cheeses properly. Alongside the history and fundamentals of cheese-making, you’ll even learn why cheese is actually good for you (and doesn’t make you fat!), find enlightenment on the great dairy debate-pasteurized versus not pasteurized-and improve your cheese vocabulary with a handy lexicon chart. —- ISBN: 9781984857897 | ISBN10: 1984857894 | ISBN-13: 978-1984857897