Synopses & Reviews
They're a perfect pair. They're meant for each other. They're wine and
cheese, cheese and wine.
We may know the classic European combinations cheddar and port, blue
cheese and Sauternes, goat cheese and Sauvignon Blanc and appreciate their ethereal marriage of flavors and textures. But as Laura Werlin reveals in
this book, there's a whole world of American pairings to discover.
In her follow-up to the IACP Award-winning The New American Cheese, Werlin acts as our guide to matching the extraordinary artisan cheeses being made across America with our own incomparable wines. Her story begins with an overview of the seven basic styles of cheese, from fresh, tangy goat cheese to
buttery, soft-ripened camembert to nutty, aged gouda. She explains how each is made, what flavor qualities each has, and what types of wines will bring out the best in each category of cheese. She offers the same kind of overview for American wines, paying particular attention to those produced by the smaller
wineries. Guidelines for combining American cheese and wine, clues for making the perfect pairs, and extensive charts showing the ideal combinations at a
glance make this book an indispensable resource.
Also included are profiles of 50 American cheesemakers and winemakers and 55 delectable recipes for dishes that use cheese or feature cheese by itself.
Werlin has organized the recipes with entertaining in mind and offers creative ideas for hors d'oeuvres, pizzas, picnics, desserts, with special emphasis on cheese plates. The book also includes indispensable cheese and wine glossaries as well as an extensive listing of cheesemakers, winemakers, and retailers around the country with mail-order information.
"This is a beautifully designed book with outstanding photography underscoring all that Laura Werlin has to share." Schuyler Ingle
"...the many pages devoted to step-by-step production techniques and the biographies of the wine and cheese producers will appeal...to those with extraordinary interest in these topics." Library Journal
Includes bibliographical references (p. 326) and index.
In her follow-up to the IACP Award-winning "The New American Cheese, " Werlin guides readers to matching the extraordinary artisan cheeses being made across America with the country's own incomparable wines. Full-color photos.