American Cheese by Joe Berkowitz

From the author of Away with Words, a deeply hilarious and abruptly insightful deep-dive into a cultural and culinary phenomenon: cheese.“Who knew it turned into feasible to revel in analyzing about cheese as an awful lot as eating it? Remarkably entertaining, deeply insightful, and downright hilarious, American Cheese goes a long way past the plastic yellow slices we all know, and a few love, revealing a community as quirky, passionate, and innovative because the cheese they put into the world.”  — Jim Gaffigan, comedian/actor and New York Times bestselling author of Food: A Love StoryJoe Berkowitz loves cheese. Or as a minimum he notion he did. After stumbling upon an artisinal tasting at an upscale cheese save one Valentine’s Day, he realized he’d rarely even scratched the surface. These cheeses had been like not anything he had ever tasted—a visceral drug-punch that reverberated deliciousness—and they were from America. He felt like he turned into being allow in a superb cosmic secret, and right away he became in love. This discovery inspired Joe to embark on the cheese adventure of a lifetime, spending a year exploring the tradition round cheese, from its trenches to its command centers. He dove headfirst into the world of artisan cheese; of ideal makers and mongers, cave-living affineurs, dairy scientists, and restauranteurs. The journey would take him around the sector, from the underground cheese caves in Paris to the mountains of Gruyere, leaving no curd unturned, all of the while cultivating an appreciation for cheese and its area in society. Joe’s adventure from amateur to aficionado subsequently comes to mirror the rise of American cheese on the sector stage. As he embeds with Team USA at an worldwide mongering competition and makes cheese within the experimental vats on the Dairy Research Center in Wisconsin, one of the makers he meets alongside the manner gears up to make America’s biggest splash ever on the World Cheese Awards. Through this odyssey of cheese, an surprising culture of passionate cheesemakers is revealed, along with the terrific impact of one delicious dairy product.


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.


There are no reviews yet.

Add a review

Your email address will not be published. Required fields are marked *