With every new journey, there is always one crucial question to be answered: Where do I begin?
It is with this thought in mind that I took to the Internet to see what some of my cheese education options were! Option 1: books. Now I've never been a big reader (I'm one of those people who would say she likes the "idea of reading more than the actual process"), but I decided to take the plunge anyway. After reading a TON of reviews and hopefully weeding out the books written by weird, no-name randos (is that not PC?), I was able to narrow my search down to two books with which to begin building an understanding of the lovely food.
1: Cheesemonger: A Life on the Wedge by Gordon Edgar
With luck, I'll finish reading the book before I put it in my bookshelf and forget about it (like most others, sadly), given that the book looks to be like more of a narrative story, than a formal guide to the history, making, etc. of cheese.
2: Mastering Cheese: Lessons for Connoisseurship from a Maitre Fromager by Max McCalman
So with that, I'm off to the bookstore to make my purchases. I'll be checking back in as I run across interesting or provocative (cheese, provocative? YES!) topics.
