The 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><br><br><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><br><br>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.