Thursday, May 30, 2013


Cheese in all its glory

I must admit I know very little about cheese production but I know I like eating it. I grew up on Velveeta (not cheese, but a processed product which definitely appealed to children and mothers on a budget). So, where to begin?

Last night author Laura Werlin came to the library to speak about cheese, as part of our "Reading Is So Delicious" Adult Summer Reading series. She brought samples of cheese and a delicious mac 'n cheese featuring smoked blue cheese from Oregon, leeks, and hazelnuts. If you enjoyed this program or you missed it and would like to indulge in some tasty cheesy recipes, please check out the following books available from MVPL:

In Laura Werlin’s cheese essentials (641.673 Werlin), she recommends keeping a cheese diary. In addition, eat a little bit every day (different kinds) so that your taste memory will be able to distinguish one kind from another. Her book covers buying, storing and cooking with cheeses (recipes included) as well.   

 
 
  
In Grilled cheese, please!(641.84 Werlin), Werlin expands on grating vs. slicing, salted vs. unsalted butter and the correct proportion of bread to cheese-all things to consider before preparing and devouring your masterpiece.
 





Other authors/titles to consider:

In Cheese: a connoisseur’s guide to the world’s best (641.673 McCalman), authors Max McCalman and David Gibbons provide a visual delight to any exploration of cheese. Color pictures, attractive font and suggestions for pairing with wines or similar cheeses to taste make for a mouth-watering experience.  

 
 
  
Author Liz Thorpe lacked direction, but then she found cheese. She started working the counter at Murray’s Cheese in NYC, ended up greatly expanding their operation and became the first French-certified cheese master in America. 
In Cheese chronicles(641.673 Thorpe), Thorpe delves into her favorite American cheeses and their backstories-all the backbreaking work to create artisanal cheese and the satisfaction of being part of a pioneering movement for a truly American product.

 
In Cheese primer(641.673 Jenkins), cheese expert Steven Jenkins covers the world, going into the history of cheeses in specific regions, tips about serving them and his own experience with them.  He knows what he’s talking about; it gives good background to any cheese tasting/cooking you may want to do.  

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