"American cheesemakers, spurred on by the country's love affair with cheese, as well as their own artistic passion, are now making some of the world's finest cheeses. 'The New American Cheese' is the first book to explore these extraordinary cheeses and to profile the people who make them. Ten years ago only a handful of specialty cheesemakers could be found in America. Today, there are more than 200. Like the wine boom of the 1970s, the fascination with domestic, handcrafted cheeses is taking this country by storm. From the full-flavored cheddars of Vermont to the creamy blue cheeses of Iowa to the tangy goat cheeses of northern California, these artisanal cheeses are pushing aside manufactured and processed cheeses at supermarkets and gourmet shops across the country. 'The New American Cheese' takes an in-depth look at the art and craft of cheesemaking in this country. Author Laura Werlin profiles more than 50 of American's top cheesemakers and offers 80 inventive recipes showcasing the new cheeses available today. There is also a chapter devoted to classic cheese recipes, such as Macaroni and Cheese, Traditional Cobb Salad, and Apple-Cheddar Pie. In addition, the book includes a fascinating history of cheesemaking in the U.S., nutritional facts, information on how to taste, buy, and store cheese, an extensive glossary, and a directory or mail-order sources."--