Cheese expert and Murray’s Cheese alum Liz Thorpe is the queen of the stuff. In The Book of Cheese, she maps out a brand new way of understanding cheese: Gateways. Instead of categorizing by region or milk type, Thorpe groups like-minded cheeses. Are you a fan of taleggio? Try the Red Hawk. Read this book, go beyond bries and goats.
Here’s What I’ve Learned Since Making Cheese My Life’s Work
- It doesn’t matter where cheese is made.
- Or what kind of milk it’s from.
- Or the technical classification I or any other expert would give it.
What Matters Is:
- Starting with general, universally understood cheese-reference points.
- Using them to establish what kind of cheese you like.
- Having guidelines so you know what kind of flavors that jumping-off point will lead to.
- Embracing the awesome miracle that your own memories and experiences — their smell and texture and temperature — inform your impressions of what’s good.
And, Then, Most Important:
- Venturing out with these guides to discover other cheeses that you are going to love.