Immortal Milk: Adventures in Cheese

Is there a food more delightful, ubiquitous, or accessible than cheese? This book is a charming and engaging love letter to the food that Clifton Fadiman once called "milk's leap toward immortality" Examining some cheeses we know as well as some we don't, the processes, places, and people who make them, and the way cheeses taste us as much as we taste them, each chapter takes up a singular and exciting aspect of cheese: Why do we relish cheese? What facts does a cheese lover need to know? How did cheese lead to cheesiness? What's the ideal way to eat cheese in Paris, Italy, and Wisconsin? Why does cheese comfort us, even when it reeks? Finally, what pairs well with which cheeses? Eric LeMay brings us as near as Formaggio Kitchen in Cambridge, Massachusetts, and as far as the Slow Food International Cheese Festival in Bra, Italy. In the witty, inventive, and wise company of his best girl Chuck, he endures surly fromagers in Paris and dodges pissing goats in Vermont, a hurricane in Cambridge, and a dispiriting sense of hippie optimism in San Francisco; looks into curd and up at the cosmos; and even dons secondhand polyester to fathom America's 1970s fondue fad. The result is a plucky and pithy tour through everything worth knowing about cheese.