New Rules of Cheese

<b>A fun and quirky guide to the essential rules for enjoying cheese </b><br><b> </b><br><b><i>The New Rules of Cheese</i> will empower you to choose a more flavorful future one that supports the small dairies and cheesemakers that further the diverse and resilient landscape we so desperately need.--Dan Barber chef and co-owner of Blue Hill </b> <p/><b>NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY <i>THE NEW YORK TIMES BOOK REVIEW </i>AND <i>THE ATLANTA JOURNAL-CONSTITUTION</i></b> <p/>This richly illustrated book from a lauded cheesemonger--perfect for all cheese fans from newcomers to experts--teaches you how to make a stylish cheese platter repurpose nibs and bits of leftover cheese into something delicious and expand your cheese palate and taste cheeses properly. Alongside the history and fundamentals of cheese-making you'll even learn why cheese is actually good for you (and doesn't make you fat!) find enlightenment on the great dairy debate--pasteurized versus not pasteurized--and improve your cheese vocabulary with a handy lexicon chart.