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The New American Cheese
Photography: Martin Jacobs
This book is my baby as it was my first book. I wrote it at a time when little was known about American cheese and its producers. I could tell, though, that a big movement in American cheese was just under the surface.
I was extremely proud when this book was honored by the International Association of Culinary Professionals as the Best American cookbook in 2001 because to me the cheesemakers were finally getting their place in the sun after all their hard work. I was just the messenger. I still feel that way.
The New American Cheese celebrates American cheesemaking with profiles of 55 cheesemakers, chapters on the history of cheese in America, how to taste cheese, how to store it, and loads of other cheese-related information, and it includes 80 recipes for cooking with cheese.