Kathe Lison
The French, ,sans doute,, love their ,fromages,. And thereâ€™s much to love: hundreds of gloriously pungent varietiesâ€”crumbly, creamy, buttery, even shot through with bottle-green mold. So many varieties, in fact, that the aspiring gourmand may wonder: How does one make sense of it all?,In ,The Whole Fromage,, Kathe Lison sets out to learn what makes French cheese so remarkableâ€”why France is the â€œCheese Mother Ship,â€ in the words of one American expert.Â Her journey takes her to cheese caves tucked within the craggy volcanic rock of Auvergne, to a centuries-old monastery in the French Alps, and to the farmlands that keep cheesemaking traditions alive.Â She meets the dairy scientists, shepherds, andÂ ,affineurs,Â who make up the world of modern French cheese, and whose lifestyles and philosophies are as varied and flavorful as the delicacies they produce. Most delicious of all, she meets the cheeses themselvesâ€”from spruce-wrapped Mont dâ€™Or, so gooey itâ€™s best eaten with a spoon; to luminous Beaufort, redolent of Alpine grasses and wildflowers, a single round of which can weigh as much as a Saint Bernard; to Camembert, invented in Normandy but beloved and imitated across the world.,With writing as piquant and rich as a well-aged Roquefort, as charming as a tender springtimeÂ ,chÃ¨vre,, and yet as unsentimental as a stinky Maroilles,Â ,The Whole Fromage,Â is a tasty exploration of one of the great culinary treasures of France.
Food and Drink,Food,Nonfiction,Cultural,France,Travel,Food and Drink,Foodie,Food and Drink,Food and Drink,Cookbooks,Biography,Food and Drink,Food Writing,History,Food History
The Whole Fromage: Adventures in the Delectable World of French Cheese