IT'S NOT YOU, IT'S BRIE

A varied exploration of some of America's most delightful artisan cheeses.

Experiencing the many different kinds of specialty cheeses available in the United States is a challenging task, but Jackson ably catalogs some of her favorites, separating them into 16 intriguing categories that stoke the taste buds and fire the imagination. The author vigorously melds the historic and cultural influences of her subject with a strikingly sensuous appeal that is hard to resist. But there's no need to, as Jackson provides recipes that capture each delicacy in all its glory. Finely rendered descriptions of Lioni Latticini Mozzarella, Delice de La Vallee Fromage Blanc and others convey the essence of particular cheeses that have as much to do with the people who make them as the processes used in their creation. The fascinating interplay between the regional influences and the flavors produced is so absorbing that readers whose only appreciation of cheese extends as far as their next slice at the corner pizzeria are likely to find something here that captivates. The author is a bona fide foodie, but she sets a table that is warm and accessible to all, regardless of their level of cheese expertise. Readers might not even be aware of Bohemian Creamery Caproncino, but having already savored the inviting prose used in describing the California creation, they'll probably want to start exploring. Those who have already rolled a few cheese wheels in their time will still want to experience the adventure.

A wonderfully rich dip into American cheese, which, contrary to what many may think, “has more styles than the pope has gilded white robes in his Vatican armoire.”