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They're a perfect pair. They're meant for each other. They're wine and cheese, cheese and wine. We may know the classic combinations--cheddar and port, blue cheese and Sauternes, goat cheese and Sauvignon Blanc--and appreciate their ethereal marriage of flavors and textures. But as Laura Werlin reveals in this book, there's a whole world of perfect pairings to discover.
In her follow-up to the IACP Award-winning The New American Cheese, Werlin guides us to matching the extraordinary artisan cheeses being made across America with our own incomparable wines. Her story begins with an overview of the seven basic styles of cheese, from fresh, tangy chevre to buttery, soft-ripened camembert to nutty, aged gouda. She explains how each is made, what flavor qualities each has, and what types of wines will generally bring out the best in each category of cheese. She offers the same kind of overview for American wines, paying particular attention to those produced by the smaller boutique wineries. Guidelines for combining American cheese and wine, clues for making the perfect pairs, and charts showing the ideal combinations at a glance make this book an indispensable resource.
The book also includes profiles of 50 American cheesemakers and winemakers and 55 delectable recipes for dishes that use cheese or feature cheese by itself. Werlin has organized the recipes with entertaining in mind, and offers creative ideas for hors d'oeuvres, pizzas, cheese plates, picnics, and desserts. The book also includes an extensive listing of cheesemakers and winemakers around the country with mail-order information.
This is a very straightforward book, with chapters that include "All About Cheese," and "All About Wine." Here you will find the seven basic cheeses and how they are made, as well as information on winemaking and tasting. In "Bringing Cheese and Wine Together" Werlin gives us her ten basic guidelines as well as lists and charts that reveal clues for perfect matchings of wine and cheese. And then the heart of the book, the pairings of 50 cheese makers and wine makers throughout the US, which displays a real feel for the passion that underlies these two major product categories. These profiles are delightfully matched with recipes Werlin files under Hors d'Oeuvres, Pizzas, Cheese Plates, Cheese Bar, Picnics, and Desserts. This is a beautifully designed book with outstanding photography underscoring all that Laura Werlin has to share. --Schuyler Ingle
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