Chelsea Green Publishing

Chelsea Green Blog

Gordon Edgar: The Antithesis of a Cheese Snob

Artisan cheese blogger (yes, that’s a real thing, praise Cheesus) and freelance writer Jeanne Carpenter is tired of snobby cheese books, with their froufrou pretentiousness and rarefied pronouncements from on high about “bouquets” and “terroir”. How about a cheese book for people who aren’t as into the cool cache of top-dollar fromage as much as they’re into, I dunno, good-tasting cheese?

You want a cheese book that you’ll want to carry around and show to complete strangers? We got your cheese book right here.

From Cheese Underground:

And with that simple sentence, Gordon Edgar won me over in his new book, “Cheesemonger, A Life on the Wedge” (Chelsea Green Publishing, January 2010, $17.95). As the cheese buyer for Rainbow Grocery Cooperative in San Francisco, Gordon was a cheesemonger before cheesemongering was cool. He’s the Barbara Mandrell of the cheese counter.


Fifteen years ago, this former punk rocker bluffed his way into being hired at Rainbow by proclaiming his favorite cheese was “anything raw and rennetless.” Today, he’s considered to be one of the hippest, most knowledgeable cheese buyers in the country.


I bought and sped read his book last week as a writing assignment for a magazine and have to admit I was not looking forward to it, as I’ve really started dreading reading cheese books. Most of the cheese guides hitting the book stores these days are full of pretentious verbiage written by people who assume that by reputation alone, they are THE authority on cheese.


Not Gordon. While several parts of his book caught me off guard – as in spew coffee through my nose surprised – the preface alone was enduring. Here’s how Gordon starts:


“There are plenty of great cheese guidebooks out there. This is not one of them.” Alrighty then. Well, Cheese Underground readers, I guarantee that by the end of Gordon’s book, you’ll disagree. While “Cheesemonger” is billed as the story of one guy’s memoir of his journey into the cheese business, it’s also an inspiring, introspective read for people like me who have always struggled with being cool enough to fit into the hip cheese crowd.

Read the whole article here.

 

Related Articles:


Recipe: Sandor’s Strawberry Kvass (from Wild Fermentation)

Since its publication in 2003, Wild Fermentation has inspired people to turn their kitchens into food labs: fermenting vegetables into sauerkraut, milk into cheese or yogurt, grains into sourdough bread, and much more.This updated and revised edition, now with full color photos throughout, is sure to introduce a whole new generation to the flavors and health […] Read More

Recipe: Fermented Hot Sauce with Wild Greens

Like hot sauce? Fermenting? Wild greens? This Fermented Hot Sauce with Wild Greens recipe from The New Wildcrafted Cuisine has it all! Wild foods are becoming increasingly popular, as more and more people want to learn how to identify plants and forage for their own ingredients, but self-described “culinary alchemist” deeply explores the flavors of […] Read More

The Fermentation Revolution Wants You!

Michael Pollan calls him the “Johnny Appleseed of Fermentation” and he’s known far and wide as Sandorkraut. He’s also been dubbed The Prince of Pickles and a Fermentation Fetishist, but we also know him as Sandor Ellix Katz—The New York Times-bestselling and Beard Award-winning author. With the long-awaited and soon-to-be celebrated release of the updated […] Read More

Two Recipes: Blossom Butter; Herb Garden Butter

We’re always looking for ways to put our summer garden blossoms and herbs to good use in the kitchen. These two recipes offer simple ways to use edible flowers and herbs that you can pick right in your backyard.These recipes are from The Occidental Arts and Ecology Cookbook, the 2016 IACP Cookbook Awards WINNER!  (“Food […] Read More

Sandor Katz Keeps the Revolution Alive with a Revised Edition of Wild Fermentation

Sandor Ellix Katz returns to the iconic book that started the fermentation revolution, but with a fresh perspective, renewed enthusiasm, and expanded wisdom from his travels around the world.  This self-described fermentation revivalist is perhaps best known simply as Sandorkraut (see the fun image below), which describes his joyful and demystifying approach to making and eating fermented foods, […] Read More
Follow us
Get every new post delivered to your inbox
Join millions of other followers
Powered By WPFruits.com