August 7th, 2026
Home | Log in!
Welcome to FreshFiction

Are you a reader
or an author?

Help us personalize your experience. Choose your role below.
You can always change this later using the switcher button.

or

You can switch anytime using the floating button.

Limited Time Fresh Fiction Access

Exclusive Marketing Opportunities for Authors

Curious about how Fresh Access helps authors gain more visibility and connect with active readers?

Discover premium promotional opportunities, enhanced exposure, and author-focused services designed to help your books stand out.

Read More →
On Top Shelf
📚 New Books This Week 📰 Latest News 🎪 Reader Games

Fresh Fiction for August Is Here

Cowboys, castles, and shiftersβ€”this month has it all.

Slideshow image


slideshow image
Hotter than a Tuscan summer.


slideshow image
Some promises cost you the one you love.


slideshow image
Only she can pull him back from the darkness.


slideshow image
One golden retriever knows this is love.


slideshow image
Trust is the fiercest transformation of all.


slideshow image
From Himalayan stargazing to the London Blitzβ€”one love endures.

AMERICAN CHEESES
By: Clark Wolf

The Best Regional, Artisan, And Farmhouse Cheeses, Who Makes Them, And Where To Find Them

Simon & Schuster
December 2008
On Sale: December 9, 2008
288 pages
ISBN: 0684870029
EAN: 9780684870021
Hardcover
Add to Wish List

Cookbooks

In 1976, Clark Wolf ran a little cheese shop at the base of Nob Hill in San Francisco; in 1980 he became the manager of the San Francisco branch of the legendary Oakville Grocery. While the rest of America was on the verge of a decade of a morbid fear of butterfat, Wolf was looking for a source of local fresh mozzarella and newly devoted to the joys of rice flour-rubbed teleme and four-year-old Wisconsin cheddar. Today, we are all knee-deep in bocconcini and fresh goat cheese, and Wolf is a restaurant and food consultant. But glorious cheese, particularly American cheese, is still his passion.

In American Cheeses: The Best Regional, Artisan, and Farmhouse Cheeses, Who Makes Them, and Where to Find Them, Wolf gives us an in-depth look at the art and craft of cheese across the United States, and documents in words and beautiful black-and-white photographs the story of the talented and committed women and men who create this dairy ambrosia. He shares his expertise (with a touch of attitude) on how cheese is made, how to store it, and how to serve and enjoy it. Dividing the country into sections -- The Northeast and New England, The South, The Middle West, The Wild West -- he explores the cheese-making communities, discussing the kind of cheeses that are specific to each of the four sections of the country and profiling dozens of the most accomplished cheesemakers, from well-known national brands to the creators of small-batch, hand-crafted rarities. Each profile lists the kinds of cheeses available and contact information for producers and farms. At the end of each regional section is a selection of delectable recipes that showcase the best cheese of that area, from A Perfect Pimento Cheese of the American South to Blue Cheese Pralines from the Grand Hotel on Mackinac Island in Michigan.

Media Buzz

CBS Sunday Morning - November 22, 2009

© 2003-2026 off-the-edge.net  all rights reserved Privacy Policy