The New Rules of Cheese

<b>A fun and quirky guide to the essential rules for enjoying cheese&#160;</b><br><b>&#160;</b><br><b>&#147;<i>The New Rules of Cheese</i>&#160;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.&#148;&#151;Dan Barber chef and co-owner of Blue Hill&#160;</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&#151;perfect for all cheese fans from newcomers to experts&#151;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&#146;ll even learn why cheese is actually good for you (and doesn&#146;t make you fat!) find enlightenment on the great dairy debate&#151;pasteurized versus not pasteurized&#151;and improve your cheese vocabulary with a handy lexicon chart.