Once you’ve tasted eight-year-old Gouda, turned deep orange with brownish edges, almost crunchy hard it’s so dry, and with that distinct flavor of tangy almond, you’ll never go back to the pale, soft, ‘baby’ Gouda stuff again. Well, you might, but you’ve learned to love old mold, and you’re now ripe for a book like this. If you’re reading this, you probably live in a time and place of relative abundance, wherein the world comes to your grocery store or to that specialty shop just a few miles away. Before you head out the door, credit card in hand, use this book as your guide. Between these pages lay the wisdom from experts in their regions on cheese produced throughout the world. The descriptions will evoke mouth-watering flavors. The suggestions on how to best enjoy a cheese (nibbled with a sip of fruity wine or eaten robustly and washed down with a hearty Belgian ale, spread on a cracker, or best melted in a pot to pour on vegetables) will make you want to make a party of your discoveries. The historical, regional, technological and other practical trivia of cheese production will feed the geeky side. Pity the poor sod who can’t appreciate the bacterium that renders Limburger so (a moment for a deep inhale) absolutely delicious!
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