{"id":32723,"date":"2017-12-22T10:00:46","date_gmt":"2017-12-22T15:00:46","guid":{"rendered":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/?p=32723"},"modified":"2017-12-19T12:27:47","modified_gmt":"2017-12-19T17:27:47","slug":"best-new-books-cheese-lovers-2017","status":"publish","type":"post","link":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/best-new-books-cheese-lovers-2017\/","title":{"rendered":"Best New Books For Cheese Lovers In 2017"},"content":{"rendered":"
 <\/div>\n
L<\/span>ots of great reads come out every year – and sometimes it\u2019s hard to pick out the very best. Whether you want to read about the traditions behind your favorite cheeses, the animals behind the scenes, or a deeper dive into cheese accompaniments, we\u2019ve got you covered with our favorites from 2017. Approved by our team of turophiles, these picks make a great present for the cheese fiend on your gift list.<\/div>\n
\n

Reinventing the Wheel\u202f<\/b> <\/span><\/a><\/h3>\n
\"cheese<\/a><\/div>\n

In this highly anticipated release (University of California Press, September 2017, $30), Bronwen and Francis Percival walk us through the life cycle of cheese: from farm to dairy, aging cave, and market. Each step offers an opportunity to bolster cheese diversity, they argue\u2014or expunge it, as an industrial food system is inclined to do. The Percivals remind us of the traditions, knowledge, and biodiversity we have already lost in a quest for efficiency and standardization, but they also look ahead, to innovative makers who are invested in saving \u201creal\u201d cheese and to growing scientific evidence that suggests that robust and balanced microbial communities are key to health. This eminently readable tome is a must for anyone who wants to understand cheese, its potential for variety, where it came from, and where it\u2019s going. <\/span><\/p>\n

Holistic Goat Care<\/b> <\/span><\/a><\/h3>\n

Gianaclis Caldwell\u2019s know-how has long inspired budding makers, and we should know\u2014not only has she published a string of helpful books (including Mastering Artisan <\/i>Cheesemaking<\/i> <\/a>and Mastering Basic <\/i>Cheesemaking<\/i>), <\/i>but she\u2019s also been culture<\/b>\u2019s resident cheese expert for years. <\/i>In her latest book (Chelsea Green Publishing, June 2017, $40), Caldwell shares deep knowledge accumulated over 17 years of goat rearing. Taking a holistic perspective means ditching the one-dimensional views of livestock and instead, understanding the whole animal, from ideal environment and nutrition to physiology and production cycles. The result is a helpful reference manual that elevates the farmer\u2019s ability to treat caprines with respect.\u202f <\/span><\/p>\n

American Cheese: The Revolutionary Tale of the Red, White, and Bleu<\/b> <\/span><\/a><\/h3>\n

Author John Rossi loves cheese puns so much that he decided to tell the story of the American Revolution using a curd-related quip in every sentence of this playful short book (May 2017, John Rossi LLC, $6). Since each line reads as a poem\u2014and is accompanied by one of Nathan Orensten\u2019s full-page sketches\u2014it\u2019s an easy way to teach kids a history lesson while sneaking in some cheese pedagogy as well. But grown-ups are likely to giggle, too\u2014we love the sketch of \u201cGorgonzola Washington\u201d wearing a tricorn hat of cheese. (Since he \u201cled the pats with bliss, the minutemen thought he was holy as Swiss.\u201d) Who knew food puns and history paired so well? <\/span><\/p>\n

Tasting Cider<\/a><\/h3>\n

It\u2019s no surprise that author Erin James is editor-in-chief of Cidercraft, North America\u2019s first print publication dedicated to cider; while densely packed with information, her 288-page tome (Storey Publishing, July 2017, $20) reads like a magazine. Narrative sections that break down cider history and production processes are interspersed with eye-catching, approachable graphics such as flavor wheels and glossaries, while cider styles <\/a>are explored via compelling stories and portraits of producers. A handful of recipes rounds out a book that expresses a true love for craft cider in all of its complexity\u2014reminiscent of our love for cheese.<\/p>\n

Sweet Spot: An Ice Cream Binge Across America<\/a><\/h3>\n

At one point in this book (Dutton, June 2017, $26), Amy Ettinger uses the Star Trek universe as a metaphor for exploring ice cream in America. It was like being lost, she writes, \u201cnever knowing what you would find when you beamed down to a planet\u2026an infuriatingly docile Organian or a hostile reptilian Gorn\u2026a monster made of molten rock.\u201d Traveling to ice cream boot camps and the frontlines of ice cream truck turf wars, tracing drug-laced frozen treats from 19th-century soda shops, meeting wacky gourmands, and sampling flavors<\/a> ranging from oyster to vanilla topped with toffee-coated mealworms, Ettinger traveled to seriously strange corners of the ice cream universe, indeed. Follow her epic journey in this book devoted to our favorite frozen snack.<\/p>\n

Melts: Over 50 Delicious Toasted & Grilled Sandwich Recipe<\/a><\/h3>\n
\"Gorgonzola,<\/a><\/div>\n

Flipping through London-based food writer Fern Green\u2019s 50-plus grilled cheese recipes (Hardie Grant Books, April 2017, $20) sparks serious indulgence: white bread stuffed with leftover spaghetti<\/a> carbonara; potato waffles filled with pastrami, sauerkraut, and Swiss; a brioche bun enveloping mascarpone and cinnamon-crusted peaches. Before diving in, be sure to read up on Green\u2019s secret tricks for achieving \u201cthe golden effect\u201d (hint: one involves a slathering of mashed potatoes). A handy \u201cCheesetastic Melting Guide\u201d categorizes melting properties of different cheese styles, while the \u201cButters and Crusts Guide\u201d offers inspiration for spreadable layers of fatty flavor. (Bloody Mary Butter, anyone?)<\/p>\n

The Beginner\u2019s Guide to Cheesemaking: Easy Lessons and Recipes to Make Your Own Handcrafted Cheeses<\/a><\/h3>\n

A decade ago, author Elena Santogade was making aged wheels in her Brooklyn kitchen. Today she\u2019s a Certified Cheese Professional (CCP) and a sales manager for Vermont\u2019s Grafton Village Cheese Company. This guide (Rockridge Press, March 2017, $16) captures the lessons she\u2019s learned over the years. With detailed tutorials, Q&As with pro cheesemakers, troubleshooting advice, and more than a hint of evangelism, Santogade demystifies the cheesemaking process and inspires the curd-curious to hit the vat. You\u2019ll be ordering rennet and citric acid in no time.<\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

From pairing cider to cheesemaking at home, here are the year\u2019s top reads for turophiles.<\/p>\n","protected":false},"author":11,"featured_media":32744,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"om_disable_all_campaigns":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","cybocfi_hide_featured_image":"","footnotes":""},"categories":[10],"tags":[1817,2124,2123,2127,2126,2125,1339,1337],"coauthors":[842],"class_list":["post-32723","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-blog","tag-bronwen-percival","tag-cheese-books","tag-cheese-lit","tag-cheesemaking-guide","tag-erin-james","tag-gianaclis-caldwell","tag-grilled-cheese-recipes","tag-tasting-cider"],"acf":[],"yoast_head":"\nBest New Books For Cheese Lovers In 2017 - culture: the word on cheese<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, 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