The Guide to West Coast Cheese: More Than 300 Cheeses Handcrafted in California, Oregon, and Wa...
ISBN: 9781604690903 | 1604690909
Format: PaperbackPublisher: Workman Pub Co
Pub. Date: 8/11/2010
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A robust sheep's milk cheese studded with whole peppercorns. A sharp, clothbound Cheddar that pairs perfectly with a nutty brown ale and a dollop of mango chutney. A tangy, nettle-wrapped cheese made in celebration of the cows returning to pasture in early spring. A light and cakey goat cheese with notes of pine nuts and Meyer lemons. These are just a few of the hundreds of delicious cheeses with origins up and down the West Coast that Sasha Davies chronicles in her detailed exploration of this exciting cheese region. From just-emerging, small-... MORE
| Maps | p. 6 |
| Acknowledgments | p. 9 |
| Preface | p. 10 |
| A Brief History of West Coast Cheesemaking | p. 12 |
| Cheese From Farm to Table | p. 15 |
| Cheese Types | p. 28 |
| Cheese at Home | p. 49 |
| Cheese Atlas | p. 55 |
| Cheesemakers | p. 206 |
| Shops | p. 210 |
| Glossary | p. 213 |
| Bibliography | p. 21... MORE |
| West Coast Cheese By Type | p. 216 |
| Index | p. 219 |
| Table of Contents provided by Ingram. All Rights Reserved. |
Sasha Davies is a cheesemonger in Portland, Oregon, and serves on the board of the American Cheese Society. Davies started her cheese career in New York City as an apprentice affineur in the cheese caves of Artisanal Premium Cheese, going on to manage the caves at the venerable Murray's Cheese and work as a resident cheese expert for Marlow Sons. Her interest in cheese led her to embark on a four-month tour of forty American artisan cheesemakers, a project documented at cheesebyhand.com. Davies has taught classes at the French Culinary Institute and the Cheese School of San Francisco. Her food writing has appeared on thestrongbuzz.com, in the Diner Journal, and in the cheese-focused magazine Culture.
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