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American Cheeses: The Best Regional, Artisan, and Farmhouse Cheeses, Who Makes Them, and Where to Find Them Hardcover – December 9, 2008


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Product Details

  • Hardcover: 288 pages
  • Publisher: Simon & Schuster; First Edition (1 in number line) edition (December 9, 2008)
  • Language: English
  • ISBN-10: 0684870029
  • ISBN-13: 978-0684870021
  • Product Dimensions: 9.2 x 6.3 x 1.1 inches
  • Shipping Weight: 1.2 pounds
  • Average Customer Review: 3.0 out of 5 stars  See all reviews (4 customer reviews)
  • Amazon Best Sellers Rank: #1,731,486 in Books (See Top 100 in Books)

Editorial Reviews

From Booklist

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.

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Customer Reviews

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Most Helpful Customer Reviews

10 of 11 people found the following review helpful By Jon Hunt on January 26, 2009
Format: Hardcover
There is a good deal to like about "American Cheeses", by Clark Wolf, but it depends on what you're looking for. I had thought the book would be more concerned with cheese itself....the art of cheesemaking, how cheeses differ, etc., and yes, the book begins with just that. In fact, it's a small part of the book but it's the best part.

Yet most of "American Cheeses" is made up of the author's favorite cheese places in the U.S. to visit and contains LOTS of recipes. In fact, the recipes more or less overwhelm the book, serving as a filler to the rest. Had the author taken us more in-depth about cheese as a history and as a product itself, I think he would have been more successful.
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1 of 1 people found the following review helpful By C. Burdick on January 18, 2010
Format: Hardcover Verified Purchase
Some of the more notable boutique producers were omitted or given a too brief review. Not a lot of new ground covered.
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3 of 4 people found the following review helpful By C. McDaniel on January 14, 2009
Format: Hardcover
And he does a great job of introducing us to the farmers, cheese makers and friends he has met along the way. It's not a cheese primer, but a glimpse into how some of the folks who bring us a pretty common product, chese, also care for their animals and the Earth we all share.

Great stories well told. With recipes!
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By fatchancemn on March 19, 2010
Format: Hardcover Verified Purchase
I enjoyed reading this book and learned a bit about cheese, but the cheese information is quite limited. The bulk of the book is a list of cheese makers with very limited information about the cheeses they produce, and the information will probably be out-of-date before long. The most useful thing I learned was that shrink-wrapped cheese, like many vendors offer or if you use a Foodsaver, will protect the cheese and allowed it to continue aging, but if all you want is a firmer cheese, use wax paper or cheese wrap which allows the cheese to dry out but retain its current flavor. Plastic wraps keep the surface too moist and encourage spoilage.
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