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Consider yourself to be the Doyenne of Dairy? The Whiz of Cheese? Your cheese-eating credentials are assuredly top-notch. But how much do you know about all the different kinds, how to pair them, and how they’re made? This book offers a fresh take on the beloved cultured-milk product with guidance for how to choose, serve, eat, and store each one. It’s just like paying a visit to your friendly neighborhood cheesemonger (minus the actual cheese). By the end, you’ll know exactly what to serve with an extra-sharp cheddar or a smooth, melty Brie. Printed in China.
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