An Amazon 2013 Best of the YearPick
The French, "sans doute," " "love their "fromages." And there's much to love: hundreds of gloriously pungent varieties--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 remarkable--why France is the "Cheese Mother Ship," in the words of one American expert. Her journey takes her to cheese caves tucked within the craggy volcanic rock of Auvergne, to a...