American Cheese by Joe Berkowitz

8 out of 10

One man's investigatory excursion through the top echelon of independent creameries.  Everyone knows that the French are snooty about dairy curds.  But, recently, artisans in Wisconsin, California, Oregon, Vermont, New York, and other states have legitimately been able to contend with European cheese makers and mongers.

I did not savor this book.  I scarfed it down pretty fast.