End of July Cheese Book Sale! We’ve got a fine selection of books about cheese and cheesemaking on sale for 25% off until the end of the month. These five tomes about tommes (…and other treats for turophiles) will tempt your tastebuds and teach you the wheys of the curds (if you’re a cheesemaker yourself). Whether you want to discover a new special type of cheddar, or learn about best-practices in your own small-scale creamery, this sale is for you!
Got a foodie in your family and wary of shipping a gift wheel of stinky, creamy Red Hawk cross-country? One of these books would be an excellent substitute. Not as tasty as a chevre button or a wedge of Petit Basque, but guaranteed to stay fresh and informative in the mail.
|Cheesemonger, A Life on the Wedge by Gordon EdgarWitty 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.|
|The Farmstead Creamery Advisor, The Complete Guide to Building and Running a Small, Farm-Based Cheese Business by Gianaclis CaldwellThere has never been a better time to be making and selling great cheese. People worldwide are consuming more high-quality, handmade cheese than ever before. The number of artisan cheesemakers has doubled in recent years, and many of the industry’s newcomers are “farmstead” producers— those who work only with the milk of their own animals. Today, more than ever before, the people who choose to become farmer-cheesemakers need access to the knowledge of established cheese artisans who can help them build their dream.|
|American Farmstead Cheese, The Complete Guide to Making and Selling Artisan Cheeses by Paul KindstedtThis comprehensive guide to farmstead cheese explains the diversity of cheeses in terms of historical animal husbandry, pastures, climate, preservation, and transport-all of which still contribute to the uniqueness of farm cheeses today.|
|Atlas of American Artisan Cheese by Jeffrey P. RobertsThis is the first reference book of its kind and a must-have for every foodie’s library. Jeffrey P. Roberts lavishes loving attention on the growing local food and farmstead movement in what is fast becoming a national trend. This fully illustrated atlas of contemporary artisan cheeses and cheese makers will not only be a mainstay in any cookery and cuisine library—guiding consumers, retailers, restaurateurs, and food professionals to the full breadth and unparalleled quality of American artisan foods—it will be the source of many a fabulous food adventure.|
|Italian Cheese, A Guide to Its Discovery and Appreciation by Gigi Piumatti, Angelo Surrusca, Piero SardoMany of the cheeses portrayed in this delightful book–stracciata, giuncata, formaggio di fossa, formaggetta della valle Argentina–are not household names and they probably never will be. They’re a few of the 201 traditional Italian farmhouse cheeses lovingly described in this new book from Slow Food International as a “contribution to the conservation of a vast heritage of local products, born of Italy’s extraordinarily varied landscapes, natural environments, dairy breeds, and cheesemaking techniques.”|