Product Description

Rob Kaufelt, cheese purveyor to American’s top restaurants and owner of Murray’s Cheese—named the world’s best cheese store by Forbes magazine—guides us through the bewildering variety of cheeses available today in this entertaining and indispensable guide featuring:

*Descriptions of more than 300 cheeses from across America and around the world, including what to drink with each

*Suggested accompaniments for all the different styles and types of cheeses

*How to arrange cheese plates for dressed-up dinners or casual cheese tastings

*The best cheeses to serve before a meal, with a salad, or for a gooey grilled cheese sandwich

*Must-have lists: The Ten Most Intimidating Cheeses, Sexiest Cheeses, Cheeses to Eat Before You Die

*Answers to the most frequently asked questions about cheese

Product Details

• Amazon Sales Rank: #98663 in Books
• Published on: 2006-10-03
• Released on: 2006-10-03
• Original language: English
• Number of items: 1
• Binding: Paperback
• 240 pages

Features

• ISBN13: 9780767921305
• Condition: NEW
• Notes: Brand New from Publisher. No Remainder Mark.
• Click here to view our Condition Guide and Shipping Prices

From Publishers Weekly
Kaufelt is the current proprietor of the 65-year-old New York City institution known as Murray's Cheese, a Greenwich Village shop of great renown and pungent aromas. (Thorpe oversees its wholesale department.) In this expertly handled and instructive catalogue, the authors include vital information for each of the 300-plus entries; there are mentions of milk type (denoted with icons of a goat, cow, sheep or water buffalo); country of origin; whether the cheese is raw or pasteurized; and the type (semisoft, firm, etc.). The authors wax poetic and multisyllabic on cheeses familiar and obscure, bloomy and blue. To wit, the entry on La Serena cheese begins, "Deep in Extremadura, where Merino sheep forage on slate and granite soil, La Serena is a testament to creative seasonal cheesemaking." And of Shropshire blue: "It's as if staid Stilton had a more flamboyant twin." The authors include a glossary and a series of lists and indexes that cover such territory as what cheeses to serve before a meal, top 10 "Most Intimidating Cheeses" (#9: Stinking Bishop), beer and wine pairings, and "Cheeses to Eat Before You Die." Readers whose town lacks a decent cheese shop might find their mouths watering in frustration, but taken as literature, it would be semihard to find a finer book of prose poetry. (Sept.)
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

Review
“I love Murray’s Cheese Handbook. Although Rob makes it fun to learn about cheese, this is a seriously informative book.”
—Thomas Keller, chef, The French Laundry and Per Se

“What a great cheese guide book--from one of America’s greatest cheese shops!” 
—Emeril Lagasse

“What Rob has done at Murray’s is unique; he has brought a level of cheese expertise to America that no one else has ever done before.”
—Alice Waters, executive chef and owner of Chez Panisse

About the Author
In 1991, ROB KAUFELT bought the original Murray’s Cheese Shop. He has since moved the store (just across the street) and ambitiously expanded it. A nationally recognized cheese expert, Rob has appeared on the Food Network and has been profiled in The New Yorker. He lives in New York City.

Customer Reviews

Informative and fun
Murray's Guide to Cheese successfully combines all the elements for an outstanding food guide. It is endlessly informative, and everybody from the absolute novice to the most seasoned caseophile will learn something new. Everything from milk types, to storing cheese, to descriptions of the cheeses themselves is discussed succintly and articulately. The author does not assume the reader has an advanced lexicon of esoteric cheese-world terms, nor does he ever "talk down" to the reader. The Top 10 Lists, beverage pairing and cheese plate composing indices alone are worth the price!

good, to an extent...
but unfortunately, most of the cheeses I tried to look up were not among the more than 300 described here. I gave this to my brother as a gift and we took it along to the local Central Market in Dallas. Most of the cheeses we were interested in couldn't be found in the book. Recommended, but with reservations - the descriptions of the cheeses that are actually in the book are truly mouth-watering.

Rob Kaufelt is a Cheese Wiz!
If you love cheese, this book is an essential road map to exploring the rich and pungent world of artisanal cheeses. The book also provides a simple and clear explanation of how cheese is made and why there are so many variations of something that has just a few basic ingredients. I would not be surprised to see the yellow handbook popping up in restaurants when a cheese course is offered as diners take advantage of the slim volume to make educated selections. If nothing else, this book will serve as a useful way to remember the names of the cheeses you have tried and loved by keeping notes next to the descriptions; my annotated guide has become a veritable diary of cheese.