Not long ago, few restaurants served a cheese course and supermarkets rarely offered anything but generic, mass-produced cheese. Since then, America has become a nation caught in a bewildering but delicious avalanche of cow, sheep, and goat cheeses, including delectable artisanal and farmstead varieties. In this timely new handbook, Rob Kaufelt, cheese purveyor to Manhattan’s top restaurants and owner of Murray's Cheese Shop, a Greenwich Village landmark, Murray’s Cheese Shop, guides us through the pleasant predicament of choosing from the myriad offerings from around the world.
Sized to slide easily into purse or pocket, The Murray’s Cheese Handbook makes it a snap for readers to:
find taste descriptions, prices, and ratings of any of the hundreds of widely available cheeses Kaufelt has evaluated
understand the five main types of cheese and get answers to frequently asked questions
host a cheese tasting
know when a cheese is at its peak or past its prime
find lists of top ten cheeses by type and best choices under $5
learn the right way to serve a cheese course
In the way that Andrea Immer Robinson’s Wine Buying Guide and Zagat’s made wining and dining simpler and more pleasurable, this practical, passionate handbook opens up a mouthwatering world of creamy, sharp, and tangy delights.