A SALUTE TO CHEESE by Betty Wason

A SALUTE TO CHEESE

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KIRKUS REVIEW

For the cheese oriented who desire a wider view and for the American-on-rye crowd who are dimly aware that they are missing something, this will offer some basics. How cheese comes about, from the cow (and sometimes the goat and ewe) to its pungent status in the cheese shop window is lightly touched on, and there is a glossary describing most common varieties of American and foreign cheeses. The author has a discouraging word to say about ""pasteurized"" as opposed to ""natural"" cheese (seems there's a high leakage of flavor) and obviously is delighted with the variety and liveliness of full-bodied cheese. New cheese recipes touch base on most of the cheeses located in the glossary. Not for the cheese-wise-- the round-up is a bit sketchy: for the beginner, in his happy cheese dreams.

Pub Date: Oct. 24th, 1966
Publisher: Hawthorn