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• by:
• Werlin, Laura

Cheese is the next great culinary revolution in this country. Ten years ago, only a handful of speciality cheesemakers could be found in America. Today, there are more than 200. Connoisseurs are following the growth of the specialty American cheese business with the same fervor they've applied to fine wines. This book celebrates the cheese-making renaissance, fueled by this explosion of interest.

The New American Cheese takes an in-depth look at the art and craft of cheesemaking and includes a history of cheese in this country. More than 50 of America's top cheesemakers are profiled. Includes over 80 inventive recipes showcasing the new cheeses available today. Nutritional facts; information on how to buy, store and taste cheese; a directory of sources; and an extensive glossary make this book an indispensable guide for amateur cheese lovers and experienced epicures alike.