American Country Cheese: Cooking With America's Specialty and Farmstead Cheeses

A memorable collection of recipes and profiles, AMERICAN COUNTRY CHEESE will prove to food lovers and good cooks everywhere that America’s superb handmade cheeses can rival the best imported varieties in every way. As with America’s great wines, America’s cheese have come of age. No one is better qualified to celebrate America’s fine cheese than Laura Chenel, whose own goat cheese is celebrated in food circles and on restaurant menus throughout the country. She and coauthor, Linda Siegfried, explored America’s many cheesemaking regions to present here the very best from thirty of our finest cheese makers. Called specialty, farmstead, farmhouse, or even botique cheeses, they are increasingly available in cheese stores an find markets throughout the country. AMERICAN COUNTRY CHEESE focuses on each cheese maker’s history and technique, and on the special qualities of their cheese. Following each provile are recipes – more than 150 in all – developed by the authors to showc