Until just a few years ago, American cheeses amounted to little save variations on Colby and cheddar. Cottage cheese filled dairy cases, and Velveeta ruled the American palate. Cheese from milk other than cows was an oddity. Imports such as Roquefort had aficionados, and the only Parmesan cheese came in a shaker box. Wolf takes readers on a tour of today’s fast-growing American cheese producers. These individual artisans do not expect to compete with the giants of the nation’s cheese industry, such as Kraft. These entrepreneurs have their own herds of cows and goats and produce small cheeses, carefully aged, and sold in the nation’s finest gourmet markets. After an introduction covering techniques of cheese production, Wolf inventories America’s small cheese producers by region. His highly personal approach stresses the importance of individual initiative and idiosyncratic taste among the dozens of cheese makers around the country. A few recipes included. --Mark Knoblauch
About the Author
Clark Wolf has more than 25 years of experience in the food industry and is the founder and president of Clark Wolf Company, a New-York based food and restaurant consulting firm. His clients include major hotel companies like Loews and Sheraton, venerable institutions like The Kennedy Center, Lincoln Center, and the Guggenheim Museum, and restaurants like Smith & Wollensky and Bradley Ogden at Caesar's Palace. He is a contributing authority to Food Arts
magazine, and has written for Forbes
and Cook's Magazine; he was The Cheese Wizard on AOL's website, Thrive
. Wolf has appeared on CNN, Food Network and CNBC. He lectures and gives seminars to chefs' associations, food professionals, cooking and food service students and industry groups from California to Paris on subjects ranging from food trends, speciality foods, retaurants and marketing to restaurant real estate and finance. Since 1996 he has served as Chair of the Advisory Committee to New York University's Department of Nutrtition.