It’s interesting to note that archeologists don’t know where cheese originated. All the continents are candidates as they all have some form of it. Cheese comes from cow, sheep, goat and even buffalo milk that has coagulated and separated and its use is universal. So, it might be time to savor the many flavors and textures of cheese by dipping into some new books on the subject at the Monrovia Public Library.
If you’re not committed to making comfort food from boxes or in the microwave, then Stephanie Stiavetti’s Melt: The Art of Macaroni and Cheese is for you. Delectable illustrations accompany this inviting cookbook that emphasizes using a variety of cheeses and pastas to produce heavenly dishes.
From Philadelphia’s famous cheese mongers comes The Di Bruno Bros House of Cheese: A Guide to Wedges, Recipes and Pairing by Tenaya Darlington. A cookbook as well as a guide to harmonizing cheese with other food and drink, this book offers invaluable advice to those planning holiday and special entertaining.
Most of us think about cheese recipes, but what about taking it to the next level? The Complete Idiot’s Guide to Cheese Making by James Leverentz is a concise, step-by-step guide to making your own. Praised by reviewers for its simplicity, this book is one of the very best for beginners.
The Science of Cheese is by food scientist Michael Tunick. This is not a trivial look, but rather an enjoyable investigation into the history, chemistry and biology of cheese. The technical information is approachable and the facts are often startling. Did you know the average American eats 34 pounds of cheese per year?