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Our Chelsea Green Authors : Gordon Edgar

Gordon Edgar

Gordon Edgar loves cheese and worker-owned co-ops, and has been combining both of these infatuations as a cheesemonger at Rainbow Grocery Cooperative in San Francisco for more than 15 years. Edgar has been a judge at cheese competitions, a board member for the California Artisan Cheese Guild, and, since 2002, has blogged at www.gordonzola.net. Surrounded by his vast and decaying collection of zines and obscure punk 7-inches, he lives in San Francisco with his girlfriend and their no-longer-imaginary white miniature schnauzer.

    Gordon's Upcoming Events

    • Gordon Edgar at American Cheese Society Conference
      American Cheese Society , Sacramento CA
      August 1, 2014, 2:15 pm

      CHEESE FACTS, CHEESE FEELINGS As the last people in line before it reaches the customers, retailers have the power to help foster or hamper the growth of American-made cheese. Do their value judgments get in the way? Is that a good thing or a bad thing? The moderator and panelists of this session will look at a number of controversial or misunderstood cheese practices and discuss whether those concepts should be used to sell a cheese, shelve a cheese, or simply be better explained. “Terroir,” frozen curd, “local,” wheel size, raw vs. pasteurized milk, certifications, “cave”-aged,” how big is BIG, and whether artisanal is a dirty word are some of the buzz words and practices that will be interrogated in this lively discussion.

    Gordon's Books

    Cheesemonger

    A Life on the Wedge

    Witty and irreverent, informative and provocative, Cheesemonger: A Life on the Wedge is the highly readable story of Gordon Edgar's unlikely career as a cheesemonger at San Francisco's worker-owned Rainbow Grocery Cooperative. A former punk-rock political activist, Edgar bluffed his way into his cheese job knowing almost nothing, but quickly discovered a whole world of amazing artisan cheeses. There he developed a deep understanding and respect for the styles, producers, animals, and techniques that go into making great cheese.

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