All American Cheese and Wine Book
Pairings, Profiles &
cheese. It doesn't exactly excite a gourmet's taste buds.
That's because it hasn't been able to shed its bland, shoddy,
plasticky reputation. If you haven't discovered the bounty
of American-made artisanal cheeses it's high time you do.
And if you're cheese pairing is confined to the ubiquitous
Roquefort and pear marriage, think again.
Werlin's follow-up to her IACP award-winning The New
American Cheese offers an exhaustive guide from chapters
on "The Seven Styles of Cheese" and "Navigating
the Cheese Counter" to cheese and wine matching, profiles
of 50 American cheesemakers and winemakers and 55 recipes
with cheese and more.
caught our particular attention were small articles such
as "A Raw Deal?" weighing in the issue of banning
raw and unpasteurized milk cheeses. The pictures and recipes
are absolutely delectable: Camembert with honey-rhubarb
compote on French rolls, Gruyere, wild mushroom and arugula
pizza... A lot of recipes feature sweet connections, melon,
cranberry, nectarine, honey, apple-pear butter mango chutney,
Port-poached figs, sautéed apples, balsamic strawberries,
and various compotes such as cherry, dried fruit or kumquat.
a fun book to browse and encounter such old friends as goat
cheese and honey paired with a late-harvest Semillon, a
classic cheese pair. Mostly, all pervasive is such a sense
of enthusiasm for good cheese and carefully matching
it is contagious! We're going to the store
(Updated: 11/06/08 SB)