The New American Cheese: Profiles of America's Great Cheesemakers and Recipes for Cooking with Cheese by Laura Werlin

  • Bruschetta with fig puree and blue cheese

    from The New American Cheese: Profiles of America's Great Cheesemakers and Recipes for Cooking with Cheese The New American Cheese by Laura Werlin

    • Categories: Quick / easy; Appetizers / starters; Italian; Vegetarian
    • Ingredients: dried black mission figs ; Merlot wine; anise seeds; cinnamon sticks; bay leaves; country bread; Maytag blue cheese; parsley
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  • Eat Your Books

    2001 International Association of Culinary Professionals Award Winner

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  • ISBN 10 1556709900
  • ISBN 13 9781556709906
  • Published Aug 25 2000
  • Format Hardcover
  • Page Count 280
  • Language English
  • Countries United States
  • Publisher Stewart, Tabori & Chang

Publishers Text

Everybody loves cheese. Dripping from the tip of a hot slice of pizza, bubbling across a rich broth, or freshly grated over a bowl of creamy pasta, cheese flavors all of our favorite foods. American cheese no longer just means manufactured. At supermarkets and gourmet shops across the country, handcrafted domestic cheeses have taken the place of factory-processed and imported brands.


Cheese is the next great culinary revolution in this country. Ten years ago, only a handful of speciality cheesemakers could be found in America. Today, there are more than 200. Connoisseurs are following the growth of the specialty American cheese business with the same fervor they've applied to fine wines. This book celebrates the cheese-making renaissance, fueled by this explosion of interest.


The New American Cheese takes an in-depth look at the art and craft of cheesemaking and includes a history of cheese in this country. More than 50 of America's top cheesemakers are profiled. Includes over 80 inventive recipes showcasing the new cheeses available today. Nutritional facts; information on how to buy, store and taste cheese; a directory of sources; and an extensive glossary make this book an indispensable guide for amateur cheese lovers and experienced epicures alike.

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