Cheesemonger: A Life on the Wedge [Paperback]

I bought this book because I have met Gordon a few times, follow his blog, and have benefited from his cheese knowledge more than once. I was excited to read the book when it finally came out because I think Gordon has a lot to say about what it's like to live at the intersection of various sub-cultures: punk, politics, co-op worker, foodie/cheese connoisseur, and thinking person.

If you are picking up this book because you want a guide to cheese, or you want to read in-depth about small scale US producers, or because you want to know all about how cheese is made, then you will almost certainly be disappointed with this book. As Gordon states right up front, this book is a memoir. It is the story of how someone's life choices led him down an unusual and unexpected path, which has resulted in becoming enmeshed in a world that very few of us have any experience with. Along the way he discusses specific cheese, specific cheese producers, the debates about farming styles that are raging at present. But he also talks about neighborhoods and communities; about ethical practice in working, shopping, and eating; about becoming a master of a trade, and being initiated into is mysteries much as apprentices throughout the ages have been.

This book is about much more than just cheese, so much so that cheese sometimes runs the risk of being only a minor player in the story. If Gordon's life weren't so interesting, or if his insights weren't so thought provoking, that might actually have been a problem with the book. But instead, cheese is the platform from which Gordon chooses to share his worldview with us. This book is a "teaching moment," and not just about cheese! Although, believe me, you will learn plenty about cheese.

Sorry--dumb pun. And not funny, which this irreverent book is. Laugh-out-loud funny sometimes. By no means a guidebook, this is more like a series of essays addressing issues related to cheese (and anarchistic politics). One chapter, about raw milk cheeses, is the best summary of the pros and cons, the dangers real and imagined, that I've seen on the topic. As Edgar's customer (I don't know him) I can attest to the fact that, judging by his taste and selection, the man really knows great cheese. Decidedly raw (like the milk used to make some of the best cheese), his opinions and perspective are fresh and a tonic in the face of an incipient snobbery that has afflicted some cheese-related marketing and discourse.

I LOVE this book. And even if you don't like cheese beyond the 'American singles' Kraft makes, I still want you to read this book.

Bear in mind I grew up in a home where we made cheese, so it always seemed odd that everyone didn't come from homes who did this. But we also grew most of our own food, raised our own meat, as well as hunted and fished. And being from a French and Scottish background we loved a variety of cheeses. And to this day authentic high quality cheese with small sardines on crackers are the treat the kids in the family still ask for.

Am blessed to live in a rural Northern California area where as an example I can get raw milk white cheddar cheese from places like Fiscalini dairy in Modesto, or local goat cheeses and sheep cheeses all organic milk made cheeses. As a kid I was exposed to French cheeses like La Roche, or the cave aged Forume D' Ambert and cave aged Emmental from Swiss caves, that were and are still raw milk gems. A far cry from the first time we toured the Tillamook cheese facotry in Tillamook Oregon back in the late 1950's on a rainy summer afternoon.

And this is why I love this book even more. It whets the appetite of the reader. Encourages with a gentle nudge. Explains the history of cheese and the countries the various cheeses hail from, and why they are wonderful in so many eating situations, from homemade mac and cheese with a mix of three cheeses, to simply slicing off a nice piece of Gruyère and letting it melt in your mouth. The author does a superb job of explaining why we as Americans do ourselves a big favor when we make the effort to buy wonderful artisan cheeses from the small dairy men/women. And how environmentally sound this is, when we buy as close
to home as possible. Another reason I love farmers markets here in Northern California. Also appreciated the author sharing with the reader how sales men/women lie and how he loved catching them in a lie.

Shows he is a serious cheesemonger! And not just some person working behind the deli counter looking to simply make a sale.