Warning: Reading this ebook will make you very, very hungry.
Author Joe Berkowitz, an editor and staff writer at Fast Company magazine, wanted to get his spouse an exquisite Valentine’s Day gift. He booked seats for a tasting at Murray’s, a Manhattan cheese shop. As Berkowitz sampled cheeses that ranged in taste from milky to dank (his word), his eyes had been opened. “It wasn’t just the flavor of one amazing cheese though,” he writes. “It become the dawning recognition that cheese turned into a miracle food, an fit for human consumption unicorn. So many things needed to go just right in order for every one we’d attempted that night to reach us and flavor the manner it did.”
In the unique and informative American Cheese: An Indulgent Odyssey Through the Artisan Cheese World, Berkowitz dives deep into the captivating global of American cheesemaking. Although our country is reasonably past due to the centuries-antique cheese party, a number of the great cheeses inside the world come from locations like Vermont and Northern California. Berkowitz travels to festivals, competitions and a Parisian cheese cave to apprehend this delicious and varied food and the folks who make it.
“The cheese world is made of misfits, rebels, rogues, and romantics; venturing forth from all corners of the country, leaving their vintage lives behind, to paintings with something tactile and engaging that they actually love,” he writes. “In the yr and a half of that observed my cheese awakening, I could meet former accountants, psychologists, literary agents, and many others whose professions had concerned open offices, Slack channels, and stand-up conferences first thing inside the morning.” Berkowitz also meets meals scientists, restauranteurs and Erika Kubick, a blogger who placed on a cheese-themed burlesque display called (what else?) Strip Cheese.
Berkowitz writes with unbridled glee about the concern of “cakey blues and bloomy rinds and marbly cheddars.” The result is a thorough, fascinating and hunger-inducing (but in no way cheesy) examination of the culture of cheesemaking.