Steffen Kenney of Stand Alone Cheese
Every cheese has a story, and often that story is best told to your tastebuds. But how do you find the language to describe what you are experiencing when you taste a cheese? Enter: these books! Each of the books on this list has helped us to articulate the nuances of cheese with descriptors like barnyardy, dank, stinky, grassy, nutty, fudgy, vegetal, tangy, meaty, yeasty, and so many more that end in -y. Moreover, they guided us on a trip around the world and back in time, giving us a foundation in the history of cheesemaking. We admittedly have spent more time sampling, cutting, wrapping, and selling cheese than reading about it, but these are the books that we continually go back to, like a favorite chunk of cheddar.
The Book of Cheese: The Essential Guide to Discovering...
The New Food Lover's Companion
Ron Herbst and Sharon Tyler Herbst
The Life of Cheese: Crafting Food and Value in America Volume 41
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