The cottage industry in artisan cheeses that began 10-15 years ago has grown into a serious cheese trend. With over 200 specialty cheeses made in the U.S.A., it behooves true cheese lovers to learn more about the women and men who produce this edible art.
Cheese making uses few ingredients, but is one of the most difficult culinary arts to perfect.
Of exceptional value, the first section includes How to Taste Cheese, How to Buy and Store Cheese, Pairing with Wine, Cooking with Cheese and a Quick Reference Guide which categorizes cheeses, their textures, uses and eating qualities. This section alone is worth the purchase of this book as it will serve as a standard reference for cheese-related culinary questions. Werlin is a journalist not a cook, but has managed to collect mostly appealing, contemporary recipes. Few are short and quick but are clearly written, very detailed, almost laboriously explained. Risotto with Yam Puree, Kale and Smoked Mozzarella is upscale and lengthy, but not overly difficult.