Kirstin Jackson

I've been building up a library of cheese-related books. I really enjoyed this one because it has a light, breezy tone as it focused on Americans cheeses in various categories and highlighted three great examples of that type. The chapters were brief enough to read in a few minutes, perfect to pick up and read throughout the day. Unlike, say, the Steven Jenkins Cheese Primer, which is a dense brick with a touch of snobbery, Jackson's book is approachable for people who love cheese and want to have casual fun exploring the good stuff that is out there.

The book is a little dated since it came out in 2012 (I recognized one of the cheeses as already having ceased production), but after 2020, any book about food0makers and restaurants is going to be dated as places shut down. Still a great reference book for cheese-hunting plus interesting info on how cheese is made.… (lisätietoja)