Eric LeMay brings us cheese from as close to as Formaggio Kitchen in Cambridge, Massachusetts, to so far as the gradual meals foreign Cheese competition in Bra, Italy. within the witty, creative, and clever corporation of his top lady, Chuck, he endures surly fromagers in Paris and dodges pissing goats in Vermont, a storm in Cambridge, and a dispiriting feel of hippie optimism in San Francisco; seems to be into curd and up on the cosmos; or even dons secondhand polyester to fathom America’s Nineteen Seventies fondue fad. the result's a plucky and pithy travel via every thing worthy figuring out approximately cheese.
AN EXCERPT FROM THIS publication seems IN BEST AMERICAN nutrition WRITING 2009
It’s a problem to explain the flavour of a very good French cheese. Chuck and that i have been in our tiny condominium within the Marais, soaring over a Langres. We didn’t manage to pay for Champagne, yet we had controlled to get tipsy on a serviceable vin de can pay, which can also be a delightful strategy to consume a Langres.
"It doesn’t play good with others," Chuck persevered, the thick smack of pâte slowing her speech. "It doesn’t appreciate lesser cheese."
"It’s like a highway journey via Arizona in an outdated Buick," I provided.
"It has a half-life inside of your teeth."
"It has ideas."
"It progressively peels off the surface at the roof of your mouth."
"It attains absolute crustiness and absolute creaminess."
Anyone can learn salt-washed Langres is "salty," then style its saltiness, yet no longer everybody will style in it the intense and irascible personality of Proust’s Palamède de Guermantes, Baron de Charlus. but those extra own descriptions trap the event of a Langres. It sparks associative leaps, unexpected flashbacks, encouraged flights of poetry and hope. Its riches demonstrate your individual. W. H. Auden as soon as remarked that after you learn a publication, the ebook additionally reads you. a similar holds precise for cheese: it tastes you.
—From Immortal Milk
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Immortal Milk: Adventures in Cheese