It's Not You, It's Brie

Unwrapping America's Unique Culture of Cheese

Nonfiction, Food & Drink, Meats & Dairy, Dairy, Food Writing
Cover of the book It's Not You, It's Brie by Kirstin Jackson, Penguin Publishing Group
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Author: Kirstin Jackson ISBN: 9781101612361
Publisher: Penguin Publishing Group Publication: November 6, 2012
Imprint: TarcherPerigee Language: English
Author: Kirstin Jackson
ISBN: 9781101612361
Publisher: Penguin Publishing Group
Publication: November 6, 2012
Imprint: TarcherPerigee
Language: English

There’s more to American cheese than tangerine orange or white bricks.

In It’s Not You, It’s Brie, cheese expert Kirstin Jackson tells the whole cheese story. Through fifty American cheese profiles, she takes us “backstage” into underground caves, into funky scents and traditions that link today’s cheese makers to American history. You’ll meet the people who dedicate their lives to artisan cheese—from those who run generations-old family farms to others who ditched their day job to start a dairy.

Jackson groups the cheeses into sixteen styles ranging from American Originals to Mixed Milk, explaining how each one’s unique flavors, appearance, and production practices have come to define its style. Featured cheeses include Queso Oaxaqueño, a Mexican-style cheese hand-stretched in California; Scholten Weybridge, a double-crème made in Vermont from the milk of a rare Dutch Belted cow; and River’s Edge Mayor of Nye Beach, a funky washed-rind goat’s milk that knocks its French rivals out of the water.

Beer, wine, and food pairing suggestions round out each profile, along with recipes that use every cheese style in refreshing new ways, from Gouda Almond Toffee to Landaff and Celery Root Beer Soup.

View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart

There’s more to American cheese than tangerine orange or white bricks.

In It’s Not You, It’s Brie, cheese expert Kirstin Jackson tells the whole cheese story. Through fifty American cheese profiles, she takes us “backstage” into underground caves, into funky scents and traditions that link today’s cheese makers to American history. You’ll meet the people who dedicate their lives to artisan cheese—from those who run generations-old family farms to others who ditched their day job to start a dairy.

Jackson groups the cheeses into sixteen styles ranging from American Originals to Mixed Milk, explaining how each one’s unique flavors, appearance, and production practices have come to define its style. Featured cheeses include Queso Oaxaqueño, a Mexican-style cheese hand-stretched in California; Scholten Weybridge, a double-crème made in Vermont from the milk of a rare Dutch Belted cow; and River’s Edge Mayor of Nye Beach, a funky washed-rind goat’s milk that knocks its French rivals out of the water.

Beer, wine, and food pairing suggestions round out each profile, along with recipes that use every cheese style in refreshing new ways, from Gouda Almond Toffee to Landaff and Celery Root Beer Soup.

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