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The Murray's Cheese Handbook: A Guide to More Than 300 of the World's Best Cheeses Paperback – October 3, 2006
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From Publishers Weekly
Kaufelt is the current proprietor of the 65-year-old New York City institution known as Murray's Cheese, a Greenwich Village shop of great renown and pungent aromas. (Thorpe oversees its wholesale department.) In this expertly handled and instructive catalogue, the authors include vital information for each of the 300-plus entries; there are mentions of milk type (denoted with icons of a goat, cow, sheep or water buffalo); country of origin; whether the cheese is raw or pasteurized; and the type (semisoft, firm, etc.). The authors wax poetic and multisyllabic on cheeses familiar and obscure, bloomy and blue. To wit, the entry on La Serena cheese begins, "Deep in Extremadura, where Merino sheep forage on slate and granite soil, La Serena is a testament to creative seasonal cheesemaking." And of Shropshire blue: "It's as if staid Stilton had a more flamboyant twin." The authors include a glossary and a series of lists and indexes that cover such territory as what cheeses to serve before a meal, top 10 "Most Intimidating Cheeses" (#9: Stinking Bishop), beer and wine pairings, and "Cheeses to Eat Before You Die." Readers whose town lacks a decent cheese shop might find their mouths watering in frustration, but taken as literature, it would be semihard to find a finer book of prose poetry. (Sept.)
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“I love Murray’s Cheese Handbook. Although Rob makes it fun to learn about cheese, this is a seriously informative book.”
—Thomas Keller, chef, The French Laundry and Per Se
“What a great cheese guide book--from one of America’s greatest cheese shops!”
“What Rob has done at Murray’s is unique; he has brought a level of cheese expertise to America that no one else has ever done before.”
—Alice Waters, executive chef and owner of Chez Panisse
Top customer reviews
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Now proprietor Rob Kaufelt has put all that in a smartly written handbook. The expertise of all the Murray's cheesemongers - and the incomparable palate of Kaufelt himself - is all at your fingertips.
In addition to descriptions of 300 top cheeses, there is accurate and genuinely useful information about raw milk cheese and cheese and health. Full disclosure: Rob Kaufelt was kind enough to refer to my book, Real Food, on the merits of dairy and raw dairy. It's rare that a cheesemonger doesn't toe the medical party line. Most would say, 'Sure, eat my cheese - but if you're watching your cholesterol, only in moderation.' But Rob believes dairy is good for you. That makes this an unusual - and in my view - accurate, timely, original, and newsworthy book. Bravo.
Most recent customer reviews
Not what I expected from Murray's. I returned the book to Amazon the day after I received it.