From Publishers Weekly
Henry Tewksbury, former film and television producer, now Vermont resident and manager of the cheese department of the Brattleboro Food Co-op, celebrates cheese makers in The Cheeses of Vermont: A Gourmet Guide to Vermont's Artisanal Cheese Makers. He provides a brief history of the art and craft of the process, highlighting various cheese makers and facilities. Cheese makers are organized by region, and cheeses by types for easy access, and "Henry the Cheeseman" provides an appendix on locating the makers (including directions), farmer's markets and a glossary of terms. Color and black-and-white photos and a map complete the production.
Copyright 2002 Cahners Business Information, Inc.
From Booklist
More and more Americans are learning to value cheese for its own sake, not just as a topping on burgers or sprinkled over the pasta of the day. Cheeses of gourmet quality now come from small farms all over the nation, especially from small dairy farms in Vermont. Tewksbury's
Cheeses of Vermont catalogs the production of dozens of cheese makers in this tiny New England state. He goes from one farm to the next, talking to the owners and describing the farms' output from pungent Camembert to herbed goat cheese and savory cheddar. Vermont offers all three cheese varieties: cow, sheep, goat, and the state's production ranges from tiny artisanal producers to large manufacturers. For the traveler, an appendix gives addresses and detailed driving directions to Vermont cheese makers statewide.
Mark KnoblauchCopyright © American Library Association. All rights reserved
