Description

Hardcover

A fun and quirky guide to the essential rules for enjoying cheese

The New Rules of Cheesewill 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 cheesemongerperfect for all cheese fans, from newcomers to expertsteaches 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, youll even learn why cheese is actually good for you (and doesnt make you fat!), find enlightenment on the great dairy debatepasteurized versus not pasteurizedand improve your cheese vocabulary with a handy lexicon chart.