"Cheese," he said. "Asiago, I think."
"What are you talking about?" she asked. "It's not cheese."
"Then what is it?" he said.
They stared at one another over the plate and their eyes widened.
"I don't know," she whispered. "It could be....anything."
The sequel to The New American Cheese describes a variety of artisan cheeses being made across the country, covering the seven basic styles of cheese, their various characteristics, and what types of wines will go best with each cheese category, along with profiles of fifty American cheesemakers and winemakers and recipes for delicious cheese dishes.
PLEASE NOTE: this is your last chance to buy this book. We will NOT be buying it again. Also, this book is NOT RETURNABLE, and SOLD AS-IS. It may have defects, such as highlighting, torn pages or loose cover.
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