A First Course in Cheese

March 1, 2016

With this informative guide, the owners of Brooklyn's Bedford Cheese Shop enlighten readers on the science behind the cheesemaking process, proper pairings, and how best to store the delicious bounty of your latest trip to your cheesemonger. (And if you don't currently have a cheesemonger in your life, this book will make you want to run out and find one.) The authors provide details on many types of cheese, dividing them into categories such as fresh, bloomy, washed rind, washed curd, pulled curd, and natural rind. Kamin and McElroy will make readers care about the way cheese is aged and understand why it matters. Detailed pairing analyses and instructions on creating the perfect cheeseboard for all occasions are sure to delight and inform. VERDICT Essential reading for cheese lovers seeking more knowledge about the object of their affection.--Kristen Droesch, formerly with Library Journal

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