Customer Reviews

Cheesemonger: A Life on the Wedge

5 star:		(25)
4 star:		(9)
3 star:		(5)
2 star:		(0)
1 star:		(1)

 

 

I bought this book because I have met Gordon a few times, follow his blog, and have benefited from his cheese knowledge more than once. I was excited to read the book when it finally came out because I think Gordon has a lot to say about what it's like to live at the intersection of various sub-cultures: punk, politics, co-op worker, foodie/cheese connoisseur, and thinking person.

If you are picking up this book because you want a guide to cheese, or you want to read in-depth about small scale US producers, or because you want to know all about how cheese is made, then you will almost certainly be disappointed with this book. As Gordon states right up front, this book is a memoir. It is the story of how someone's life choices led him down an unusual and unexpected path, which has resulted in becoming enmeshed in a world that very few of us have any experience with. Along the way he discusses specific cheese, specific cheese producers, the debates about farming styles that are raging at present. But he also talks about neighborhoods and communities; about ethical practice in working, shopping, and eating; about becoming a master of a trade, and being initiated into is mysteries much as apprentices throughout the ages have been.

This book is about much more than just cheese, so much so that cheese sometimes runs the risk of being only a minor player in the story. If Gordon's life weren't so interesting, or if his insights weren't so thought provoking, that might actually have been a problem with the book. But instead, cheese is the platform from which Gordon chooses to share his worldview with us. This book is a "teaching moment," and not just about cheese! Although, believe me, you will learn plenty about cheese.

Sorry--dumb pun. And not funny, which this irreverent book is. Laugh-out-loud funny sometimes. By no means a guidebook, this is more like a series of essays addressing issues related to cheese (and anarchistic politics). One chapter, about raw milk cheeses, is the best summary of the pros and cons, the dangers real and imagined, that I've seen on the topic. As Edgar's customer (I don't know him) I can attest to the fact that, judging by his taste and selection, the man really knows great cheese. Decidedly raw (like the milk used to make some of the best cheese), his opinions and perspective are fresh and a tonic in the face of an incipient snobbery that has afflicted some cheese-related marketing and discourse.

I LOVE this book. And even if you don't like cheese beyond the 'American singles' Kraft makes, I still want you to read this book.

Bear in mind I grew up in a home where we made cheese, so it always seemed odd that everyone didn't come from homes who did this. But we also grew most of our own food, raised our own meat, as well as hunted and fished. And being from a French and Scottish background we loved a variety of cheeses. And to this day authentic high quality cheese with small sardines on crackers are the treat the kids in the family still ask for.

Am blessed to live in a rural Northern California area where as an example I can get raw milk white cheddar cheese from places like Fiscalini dairy in Modesto, or local goat cheeses and sheep cheeses all organic milk made cheeses. As a kid I was exposed to French cheeses like La Roche, or the cave aged Forume D' Ambert and cave aged Emmental from Swiss caves, that were and are still raw milk gems. A far cry from the first time we toured the Tillamook cheese facotry in Tillamook Oregon back in the late 1950's on a rainy summer afternoon.

And this is why I love this book even more. It whets the appetite of the reader. Encourages with a gentle nudge. Explains the history of cheese and the countries the various cheeses hail from, and why they are wonderful in so many eating situations, from homemade mac and cheese with a mix of three cheeses, to simply slicing off a nice piece of Gruyère and letting it melt in your mouth. The author does a superb job of explaining why we as Americans do ourselves a big favor when we make the effort to buy wonderful artisan cheeses from the small dairy men/women. And how environmentally sound this is, when we buy as close
to home as possible. Another reason I love farmers markets here in Northern California. Also appreciated the author sharing with the reader how sales men/women lie and how he loved catching them in a lie.

Shows he is a serious cheesemonger! And not just some person working behind the deli counter looking to simply make a sale.

I really enjoyed this book. I had no idea what a cheesemonger even was and I thought this was going to be about someone who makes cheese. I was not disappointed when I read further and further and found myself absorbed into the punk rocker authors unlikely personal journey into the intricate complicated and interesting world of cheese. It was great learning along with the author who admittedly knew nothing about cheese when he started working in the cheese market. He takes you with him on his exploration and eventual passion for all aspects of cheese. It is well done and covers many topics with a very personal view. It draws you into the world of cheese gently, without intimidation even if you have no knowledge of cheese. You will come away having learned many wondrous things about it and find yourself taking notes on what to look for in that big scary sea of fermented fromage. I would recommend this book it is funny, educational and a very enjoyable book I couldn't put down. Nice job!

Shopping at Rainbow can certainly broaden one's view of humanity. I'm a regular, and painfully familiar with the militant-vegan/my-piercing-got-caught-in-my-yoga-mat/M2wtF customer base that it serves. After reading this work, I'm adding two more to the menagerie - "cheese punk" and "eco-realist."

The author started as one of those anarcho-punk-rocker types (still is, I guess), and then grew up and discovered cheese. It's an odd pairing, but we think you'll be amused by its audacity. And, having been inoculated with a culture that embraces gritty realism, he has applied that perspective to his craft, from trade shows and tastings to international cheese politics to dealing with clueless salesmen and customers.

This is not your father's management textbook, or your hippie older sister's book on the evils of factory farming. But readers of both ilks will find value here, if they are open enough to see it. Foodies will appreciate the cheese descriptions, though maybe not the descriptions of the oversight and production process (remarkably well cited and researched). The prose is very readable, the observations are keen, and the perspective is refreshing. I personally wouldn't describe social activists as the rennet in the vat of society, but hey, YKIOK.

A unique and enjoyable read. Some great stories and a lot of information about cheese, none of which is obtrusive or boring. Gordon Edgar effortlessly makes various interesting connections between consumer-level marketing, cheese lore, dairy affairs (cheese comes from milk, yes?)... combined with various colorful characters he's met along his own path. I found it fascinating. I got the feeling that anything he'd write about would be interesting. This is the kind of guy I'd like to see on a Food Network show, lots of information, lots of knowledge, but still fun to hang out with. I still cringe when I remember his story about an earlier cheese mentor telling him that, among other requirements, that a cheese-induced injury would be part of his becoming a true cheesemonger. Watch where you leave your toothpicks, folks. HIGHLY RECOMMENDED. Great vacation reading, fun but not fluffy, informative but far from boring. If he writes more, I'll read it.

A punk rocker selling cheese? A punk rocker selling cheese and then writing about it? Yes and yes. And, more to the point, he writes about it well. "Cheesemonger" reminds me of The Curse of the Labrador Duck: My Obsessive Quest to the Edge of Extinction and The Fruit Hunters: A Story of Nature, Adventure, Commerce, and Obsession as another example of how effective good writing can be in making one man's fascination into the reader's. Unlike the two books I cited, though, "Cheesemonger" does not involve the author's going on a quest. Rather, Gordon Edgar has made his living selling cheese. As such, he went from novice to expert, and he shares this journey with us, giving a good number of laughs along the way.

For me, at least, reading about food is not much good if you cannot go out and experience some of it, and "Cheesemonger" ends each chapter with a brief description of the cheeses discussed in the chapter and their prices. Sometimes, the prices are enough to dampen whatever ardor I have developed during the course of reading, but still, I now have a list of cheeses to try at some point, and that, I think, is tribute enough to the author. It seems reasonable to measure the success of a book like this on its ability to influence readers, and on this count, Edgar has succeeded. Prior to reading this, I had experienced little more exotic than feta cheese. Now, I'm ready to explore--and even if I weren't, I had fun reading the book, and that is another measure of the book's success. For readers who enjoyed this, I highly recommend "The Fruit Hunters" as a companion to help expand their palate.

I am mixed on this book. On the one hand, it strongly conveys an appreciation for cheese, and in fact when i was most recently in the cheese section of the grocery store I bought some cheeses the author discusses, so there was some immediate benefit. (And the cheese was quite tasty.)

The book provides a nice overview of some aspects of cheese production... things to look for, the overall system from the farm to the retail location. And, he provides a nice discussion at the end of each chapter about various cheeses and that has been useful. I no longer look at a white stilton the same.

The book is easy to read and flows reasonably well.

On the downside, I was hoping to have more about cheese in the book. Although it does discuss various aspects of cheese production and the sales mechanics, I would have liked much more. McGee for example has much more depth and interesting material, and there are other cheese books that provide a richness of pictures and discussion about how they are made that are quite lovely. This book doesn't attempt to do either, so perhaps it is an unfair comparison, but i found myself wanting more cheese.

I also found that the author's discussion of punk philosophy got old quite fast. Some of the stories are interesting, but the focus doesn't really add to much to the book.

In short, I'm glad I read the book and I came away wanting to eat more cheese, but I didn't learn nearly as much as I had hoped.

I'm not really a cheese *snob*, per se, but I admit it -- I'm one of those people that grazes her way through Whole Foods or EarthFare, evaluating all the little cheese samples, and inevitably picking up some crazy brand or type that I've never heard of before. It's like a little adventure.

I also admit that I've wondered, on occasion, how these particularly obscure types of cheese end up on the grocer's shelves. Are they just really good googlers? Are the distributors full of samples they're trying to pimp? I mean, surely the store managers must be just as boggled by all of this as I am.

Enter this book. It's the first-hand account of the author's life as a cheese buyer for a grocery collective, which would be interesting enough just on its own for the information presented, but Edgar adds a little slice of awesome to the story with his writing. He's personable, knowledgeable, and hilarious. I kind of envision him as a sort of punk-rock zinester, hands full of wheels of cheese, making his customers laugh until they buy something -- and go away educated, in the process.

It's an easy read, a smart one, and one that, if you're a cheese person, will probably leave you drooling.

So interesting how a cheese punk from San Fran opened a door to my backyard (literally) rural Wisconsin cheese makers. This is a very tasty journey. Can you say raw milk sheep cheese? Yah! Thank you Gordon.