Steven Jenkins is our foremost cheese authority--in the words of The New
York Times, "a Broadway impresario whose hit is food." Now, after years
of importing cheeses, scouring the cheese-producing areas of the world,
and setting up cheese counters at gourmet food shops, he's decided to
write it all down. Full of passion, knowledge, and an expert's
considered opinions the cheese primer tells you everything you need to
know about the hundreds of cheeses that have, in the last few years,
become available in this country. Region-by-region, he covers all the
major cheeses from France, Italy, Switzerland--the top tier of
cheese-producing countries--plus the best of Britain, Ireland, Spain,
the United States, Austria, Germany, and other countries. Along the way
he tells how to pick out a healthy Pont l'Eveque; why to reconsider the
noble Fontina for more than just cooking; how to avoid those
factory-made chevres; why to seek out the sublime Vacherin Mont d'Or;
and how to start exploring--Bleu de Bresse, Cabrales, Crottin de
Chavignol, and so on. A complete primer, it includes information on the
best ways to store and serve cheese, including which wines to serve
alongside them; how to orchestrate a proper cheese course; and the
unimportable cheeses to look up when abroad.
