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  • Published: 2 February 2021
  • ISBN: 9781984857897
  • Imprint: Potter/TSP/Harm/Roda
  • Format: Hardback
  • Pages: 160
  • RRP: $26.99
Categories:

The New Rules of Cheese

A Freewheeling and Informative Guide



A fun and quirky guide to the essential rules for enjoying cheese, including tips on selecting and tasting different varieties, serving and pairing cheeses, as well as a brief history on cheese and a rundown of how cheeses are made.

A fun and quirky guide to the essential rules for enjoying cheese 

The New Rules of Cheese 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 

NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY THE NEW YORK TIMES BOOK REVIEW AND THE ATLANTA JOURNAL-CONSTITUTION

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.

  • Published: 2 February 2021
  • ISBN: 9781984857897
  • Imprint: Potter/TSP/Harm/Roda
  • Format: Hardback
  • Pages: 160
  • RRP: $26.99
Categories:

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