The Cheese Chronicles

The Cheese Chronicles

A Journey Through the Making and Selling of Cheese in America, From Field to Farm to Table

Paperback - 2009
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The Cheese Chronicles is an insider's look at the burgeoning world of American cheese from one lucky person who has seen more wedges and wheels, visited more cheesemakers, and tasted more delicious (and occasionally stinky) American cheese than anyone else. Liz Thorpe, second in command at New York's renowned Murray's Cheese, has used her notes and conversations from hundreds of tastings spanning nearly a decade to fashion this odyssey through the wonders of American cheese. Offering more than eighty profiles of the best, the most representative, and the most important cheesemakers, Thorpe chronicles American cheesemaking from the brave foodie hobbyists of twenty years ago (who put artisanal cheese on the map) to the carefully cultivated milkers and makers of today.

Thorpe travels to the nation's cheese farms and factories, four-star kitchens and farmers' markets, bringing you along for the journey. In her quest to explore cheesemaking, she high-lights the country's greatest cheeses and concludes that today's cheesemakers can help provide more nourishing and sensible food for all Americans.

Steve Jenkins, author of the celebrated Cheese Primer, calls this "the best book about cheese you'll ever read." The Cheese Chronicles is a cultural history of an industry that has found breakout success and achieved equal footing with its European cousins.

Publisher: New York, NY : Ecco, c2009
Edition: 1st ed
ISBN: 9780061451164
0061451169
Branch Call Number: SF274.U6 T52 2009
Characteristics: xxii, 376 p. ; 21 cm

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jennybeast
Aug 02, 2012

Sort of a magnum opus of cheese – a handbook of the growing phenomenon of well-made cheeses in America. Sounds a bit deadly, but is so winningly written and engaging that it’s more of a brilliant field guide to our native cheese, and it sent me out looking for some of our local purveyors at the Farmer’s Market. What I appreciate about Liz Thorpe is that while she is clearly comfortable in the rarefied air of the New York gourmet scene, her book doesn’t hesitate to take a hard look at more commonly available cheeses and celebrates all levels of cheese production.

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