by Laura Werlin

Whether dripping from the tip of a hot slice of pizza, bubbling atop a rich bowl of broth, or freshly grated over a plate of creamy pasta, cheese flavors our favorite foods.

New American Cheese is the first book to explore these extraordinary cheeses and to profile the people who make them. It takes an in-depth look at the art and craft of cheesemaking in this country. More than 50 of America's top cheesemakers are profiled and 80 inventive recipes are offered showcasing the new cheeses available today.

Features such recipes as:

• Traditional Cobb Salad
• Macaroni and Cheese
• Goat Cheesecake with Peaches and Blueberries
• Classic Cheese Fondue
• Simple Stuffed Zucchini
• Cheese Chiles Rellenos, and so much more!

In addition, the book includes:

• A fascinating history of cheesemaking in the U.S.
• Nutritional facts
• Information on how to taste, buy and store cheese
• An extensive glossary
• A directory of mail order sources

The New American Cheese is an indispensable guide for amateur cheese lovers and experienced epicures alike!

Contents

1. Introduction

2. All About Cheese
   • The Evolution of Cheese in America
   • How Cheese is Made
   • To Your Health
   • How to Taste Cheese
   • How to Buy and Store Cheese
   • Pairing Cheese and Wine
   • The Cheese Course
   • Cooking With Cheese
   • Quick Reference Guide

3. Recipes and Profiles
   • Starters and Appetizers
   • Bread and Cheese
   • Salads
   • Pizzas, Polentas, Pastas, and Risotti
   • Main Courses
   • Vegetables and Side Dishes
   • Desserts
   • Cheese Classics

Glossary
Cheesemakers Around the Country
Metric Conversion Chart
Index

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