It was probably unwise to start a book dedicated to cheese right after I made a resolution to start eating more healthy. I was completely unable to handle the descriptions of all the many cheeses as I waited for my lunch hour. My carefully prepared healthy meal suddenly seemed woefully inadequate after the descriptions of delicious and luxurious sounding milky delights. And while this book is not entirely what I expected, I learned a lot about American cheese production that I never knew before.
This book is exactly what is says it is. If you are a cheese connoisseur looking for more information on great American cheeses, (note: when I say “American cheese,” I mean cheese made in America, not the toxic yellow squares your mom put on your grade school sandwich with baloney) then this is the book for you. However, if you are like me and consider a wedge of brie from your local grocery to be high living, you are more in need of a cheese primer. That’s not to say there isn’t some interesting information to be gleaned for the cheese novice. Liz Thorpe takes us into to the cheese making process and gives a brief history of cheese in America. The book is well written, engaging and informative. It just wasn’t my speed.
So what’s this book about anyway?