Immortal milk: adventures in cheese

Book Cover
Average Rating
Publisher:
Free Press,
Pub. Date:
c2010.
Language:
English
Description
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 foods pair well with which cheeses?

Eric LeMay brings us cheese from as near as Formaggio Kitchen in Cambridge, Massachusetts, to 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.

***

AN EXCERPT FROM THIS BOOK APPEARS IN BEST AMERICAN FOOD WRITING 2009

***

It’s a challenge to describe the flavor of an excellent French cheese. Chuck and I were in our tiny rental in the Marais, hovering over a Langres. We didn’t have the funds for Champagne, but we had managed to get tipsy on a serviceable vin de pays, which is also a pleasant way to eat a Langres.

"It doesn’t play well with others," Chuck continued, the thick smack of pÂte slowing her speech. "It doesn’t respect lesser cheese."

"It’s like a road trip through Arizona in an old Buick," I offered.

"It has a half-life inside your teeth."

"It has ideas."

"It gradually peels off the skin on the roof of your mouth."

"It attains absolute crustiness and absolute creaminess."

Anyone can read that a salt-washed Langres is "salty," then taste its saltiness, but not everyone will taste in it the brilliant and irascible character of Proust’s PalamÈde de Guermantes, Baron de Charlus. Yet these more personal descriptions capture the experience of a Langres. It sparks associative leaps, unforeseen flashbacks, inspired flights of poetry and desire. Its riches reveal your own. W. H. Auden once remarked that when you read a book, the book also reads you. The same holds true for cheese: it tastes you.

—From Immortal Milk

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ISBN:
9781439153048
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Grouping Information

Grouped Work ID 480fa51d-8978-4b8d-f066-02a8e200bc8e
full_title immortal milk adventures in cheese
author lemay eric charles
grouping_category book
lastUpdate 2017-08-14 05:04:53AM

Solr Details

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author LeMay, Eric Charles.
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oclc (OCoLC)436387169
owning_library_arlington Arlington Public Library, Aurora Hills, Central, Cherrydale, Columbia Pike, Connection Crystal City, Detention Center, Glencarlyn, Local History, Plaza, Shirlington, Westover
owning_location_arlington Central
physical vi, 242 p. : ill. ; 21 cm.
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primary_isbn 9781439153048
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subject_facet Cheese
table_of_contents Stilton with Jane Austen -- Illegal cheese (or, the cheeses we met in France found us tolerable) -- Tastes of Formaggio -- A tomme at Twig Farm -- Foggy -- The hurricane and the Vacherin -- Little Chute, Wisconsin (or, "We don't have all that waxy stuff like Illinois") -- The whiteness in the whey -- Stink -- Raw-milk, nonindustrial, tradition-rich cheeses of the world, unite! -- Feeling cheesy -- Up the mont, to the fort -- Chuck's picks.
target_audience Adult
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title Immortal milk : adventures in cheese
title_display Immortal milk : adventures in cheese
title_full Immortal milk : adventures in cheese / Eric LeMay
title_short Immortal milk :
title_sort immortal milk adventures in cheese
title_sub adventures in cheese