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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
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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.
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