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Laura Werlin's Cheese Essentials: An Insider's Guide to Buying and Serving Cheese
Easily accessible information in guidebook format
Includes 50 recipes, for appetizers to desserts, highlighting each of the 8 styles of cheese
Features a chapter on entertaining with cheese
Whether shopping at gourmet markets or at Costco, American consumers are seeing a growing, even dizzying, array of new cheeses. But as the number of cheeses has grown, so has the intimidation factor. Recognizing this disconnect between our voracious appetite for cheese and our often-sketchy knowledge of it, acclaimed cheese expert Laura Werlin decided it was high time to demystify the cheese-buying experience. "Laura Werlin's Cheese Essentials"a comprehensive introduction in a convenient guidebook format is the extremely useful result.
Werlin's book begins at the same place the flummoxed shopper does: the cheese counter. After mapping out the basics for navigating this daunting environment, Werlin acquaints you with the cheese fundamentals: the different kinds of milk used, information on rinds and mold, and tips on cooking with cheese, as well as a few words on Werlin's passion: the American artisanal cheese movement. The heart of the book consists of individual chapters on the eight styles of cheese: fresh, semi-soft, soft-ripened, surface-ripened, semi-hard, hard, blue, and washed-rind. Following Werlin's guidance, you'll soon be able to identify a cheese by how it looks and have a good idea of what that cheese will taste like before you even take a bite.
Includes 50 recipes, for appetizers to desserts, highlighting each of the 8 styles of cheese
Features a chapter on entertaining with cheese
Whether shopping at gourmet markets or at Costco, American consumers are seeing a growing, even dizzying, array of new cheeses. But as the number of cheeses has grown, so has the intimidation factor. Recognizing this disconnect between our voracious appetite for cheese and our often-sketchy knowledge of it, acclaimed cheese expert Laura Werlin decided it was high time to demystify the cheese-buying experience. "Laura Werlin's Cheese Essentials"a comprehensive introduction in a convenient guidebook format is the extremely useful result.
Werlin's book begins at the same place the flummoxed shopper does: the cheese counter. After mapping out the basics for navigating this daunting environment, Werlin acquaints you with the cheese fundamentals: the different kinds of milk used, information on rinds and mold, and tips on cooking with cheese, as well as a few words on Werlin's passion: the American artisanal cheese movement. The heart of the book consists of individual chapters on the eight styles of cheese: fresh, semi-soft, soft-ripened, surface-ripened, semi-hard, hard, blue, and washed-rind. Following Werlin's guidance, you'll soon be able to identify a cheese by how it looks and have a good idea of what that cheese will taste like before you even take a bite.
272 pages, Paperback
First published October 1, 2007
3 people are currently reading
49 people want to read
About the author
Laura Werlin
13 books1 followerLaura Werlin is a highly respected authority on cheese. As the author of four books on the subject, each of which have been honored with an award, including a James Beard, IACP, and the World Gourmand Award for Best Cheese Book for her classic, Great Grilled Cheese, Werlin is frequently invited to lead professionaland consumer-level seminars and classes at events, including the prestigious Food & Wine magazine Classic at Aspen, the Santa Fe Wine & Chile Fiesta, and The Cheese School of San Francisco. She is also often asked to judge food and wine competitions across the country, including the American Cheese Society annual cheese competition and most recently the Grilled Cheese Invitational in Los Angeles."
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Displaying 1 - 19 of 19 reviews
February 16, 2024
While this book, published in 2007, is somewhat dated when it comes to mentions of specific cheeses, as some have come and gone, much of the information remains sound. I have many different books on cheese, and Werlin's approach here is unique, honed in on the full sensory experiences offered by different cheeses and how to enjoy them to the utmost.
She breaks cheeses down into eight categories: fresh, semi-soft, soft-ripened, surface-ripened, semi-hard, hard, blue, and washed-rind, and notes that some cheeses can be categorized in different ways dependent on age and make. Each category then breaks down the cheeses' ideal uses, with some examples of specific cheeses organized by place of origin, followed by tips on tasting experiences that includes a tasting scenario using recommended cheeses and different accompaniments for comparison and contrast. The section ends with recipes. Additional information includes notes on history, wine pairings, and science.
In all, it's an interesting read and a useful book to keep with my other cheese books.
She breaks cheeses down into eight categories: fresh, semi-soft, soft-ripened, surface-ripened, semi-hard, hard, blue, and washed-rind, and notes that some cheeses can be categorized in different ways dependent on age and make. Each category then breaks down the cheeses' ideal uses, with some examples of specific cheeses organized by place of origin, followed by tips on tasting experiences that includes a tasting scenario using recommended cheeses and different accompaniments for comparison and contrast. The section ends with recipes. Additional information includes notes on history, wine pairings, and science.
In all, it's an interesting read and a useful book to keep with my other cheese books.
July 6, 2020
This thing is basically a cheese primer. It was SO good. It’s a guaranteed page turner for any turophile so get to reading! There are so many recipes I need to try.
May 28, 2019
I'm a cheesemonger by trade, not quite a full year into the profession. While I learn quite a lot behind the counter at work, I've been supplementing my knowledge as much as I can with books in my free time. Some have been kind of snotty and pretentious. This is not one of them.
Laura Werlin packs a lot of information into her book, but it's written in a friendly, easy-to-follow manner that was enjoyable to read. Even the included recipes were fun to look at and I surprised myself by wanting to make quite a few of them. A lot of books throw in recipes as an afterthought, but these really build on the information you've just learned.
Despite being an enjoyable read, this isn't a FAST read, especially if you are trying to retain as much of the information as possible for the purposes of cheerfully informing customers some fun and interesting facts about their cheese purchases. However, it's definitely an essential one!
Laura Werlin packs a lot of information into her book, but it's written in a friendly, easy-to-follow manner that was enjoyable to read. Even the included recipes were fun to look at and I surprised myself by wanting to make quite a few of them. A lot of books throw in recipes as an afterthought, but these really build on the information you've just learned.
Despite being an enjoyable read, this isn't a FAST read, especially if you are trying to retain as much of the information as possible for the purposes of cheerfully informing customers some fun and interesting facts about their cheese purchases. However, it's definitely an essential one!
June 16, 2008
For those looking for a "dumbed" down cheese book this is for you. A great step by step sort of instrution book to teach you how to learn about cheeses. Has a great many cheese discriptions and recipes as well. Ever wonder how to decide how to choose a single cheese from a shop filled with 300 or more cheeses? This make the whole experience fun and wayyyy less intimidating for anyone.
Also, the pretension that usually goes hand in hand with a typical cheese book is gone, gone, gone for this one.
Also, the pretension that usually goes hand in hand with a typical cheese book is gone, gone, gone for this one.
April 16, 2015
If you're looking for a really good primer on cheese, this book will teach you what you need to know to find your way around a cheese counter. Laura Werlin divvies cheeses up into eight basic styles, and even though these styles are her personal invention (as opposed to an official classification method) they will get you up to speed so that you can feel confident as you step out of your comfort zone. I think even more experienced cheese lovers could benefit from Laura Werlin's classification style, as it would aid in discussing cheese and identifying your own personal tastes.
February 20, 2008
More of a skimming book, but LOTS of good info (and pics, yum). And funny enough, as I'm reading, I'm discovering, HEY! I did that (in cheese class last week), or HEY! That's what cheese class guy was talking about :) It even has tasks! It's like the Cheese Artist's Way (see my glowing review for that har har)... I'M DONE NOW: A good easy read, lots of good info on cheese in an easy to understand and easy to remember kinda way.
September 27, 2019
Great accessible intro to cheese for anyone who wants to know more but is intimidated at the cheese shop. As a cheesemonger, this was a great resource for how to present cheese in an accessible way to people who like it but don't know Humboldt Fog from Valençay (she'll teach you the difference!) If I were getting into cheese culture for the first time, this would be the book I'd bring with me to the cheese shop.
November 3, 2007
Very good primer to help people navigate their preferences for taste. Good mixture of both domestic and imported options. Great food photography. I also like the integration of the recipes in each section instead of having everything lumped at the end.
June 6, 2009
Daunted in the cheese section? I learned so much reading this book! I already knew which basic cheeses I liked and which I didn't, but Werlin's accessible definitions, descriptions, and groupings made shopping for cheeses so much easier. Definitely recommend.
Currently reading
January 9, 2008cheese is gnarly
July 26, 2008
an educational lesson in cheese that is enjoyable and fun. she gives great tasting advice that i'm excited to try.
February 24, 2008
I liked the "take-home" test sections of this book. I want to get some friends together and set up a few of these comparisons!
February 3, 2012
Because I love cheese. My dream is to eat cheese all day and not care at all how fat it makes me. Then I would add chocolate, and my life would be complete.
July 9, 2008
Great info about my all too beloved friend, CHEESE.. Really well done book that covers lots of ground and leaves you ready to go forth and explore (its) deliciousness! Bon appetit'...
March 4, 2010
Great recipes, great information. Actual useful information at that. Accessible and enjoyable writing.
February 25, 2014
Read June 2008
Read again February 2014
Read again February 2014
May 24, 2011
I like cheese.
July 29, 2011
This is a book written by someone well known in the world of farmstead American cheeses
May 23, 2012
This book made me want to have lots of cheese-tasting parties. She includes a few recipes for each type of cheese, and has great guides to create your own tastings replete with wine pairings.
Displaying 1 - 19 of 19 reviews