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Rating: 
Summary: A Treasure to Keep with your Family Heirlooms
Review: A beautiful book. Learned all about cheese, what to do with it, how to choose the right ones, how to serve it, how to store it, and even what to do with it when it gets to almost the point of no return.Wish I had been able to read it 60 years ago, never knew what I was missing.
Rating:
Summary: The Best of American Artisan Cheese
Review: I saw this author and cookbook on FoodTV. Have a wonderful gourmet store nearby which carries some of these cheese producers. Wonderful that this book showcases and promotes these talented producers who further America's cheese industry.Maybe like what our wine producers have become, this book will aid the aritsan cheese community. Besides all the wonderful knowledge of types and production, etc., what I am about is taste. This book has delightful recipes using these producers. To date the Goat Cheese, Apricot, and Sage-stuffed Chicken Breasts, Spinach and Fromage Blanc-Stuffed Chicken Breasts, Goat Cheese Cake with Peaches and Blueberries, and Herbed Sugar Snap Peas with Goat Cheese. In support of these wonderful cheese producers!
Rating:
Summary: The Best of American Artisan Cheese
Review: I saw this author and cookbook on FoodTV. Have a wonderful gourmet store nearby which carries some of these cheese producers. Wonderful that this book showcases and promotes these talented producers who further America's cheese industry. Maybe like what our wine producers have become, this book will aid the aritsan cheese community. Besides all the wonderful knowledge of types and production, etc., what I am about is taste. This book has delightful recipes using these producers. To date the Goat Cheese, Apricot, and Sage-stuffed Chicken Breasts, Spinach and Fromage Blanc-Stuffed Chicken Breasts, Goat Cheese Cake with Peaches and Blueberries, and Herbed Sugar Snap Peas with Goat Cheese. In support of these wonderful cheese producers!
Rating:
Summary: Fresh! Wonderful!
Review: If you are wondering who would think to write a book about cheese, just read the Introduction written by Ms. Werlin, and you will see her enthusiasm for cheese is quite real. She isn't the only one with an infatuation for cheese. I found the New American cheese to be a fabulous book stuffed full of information about our American cheesemakers along with some scrumptious, tempting cheese recipes, and if that isn't enough, she has also included some vivid, delicious-looking photos by Martin Jacobs to tempt us even more. The book begins with the evolution of cheese. It goes into the types of cheese, such as cow's milk, sheep's milk, and goat's milk cheese. She explains to us where cheese came from and how it grew in America. Then she follows through with a page of descriptions and even lets us in on how to pair the right cheese with the right wine. On the informative side, there is a reference guide pertaining to the types of cheeses presently being made from the fresh to the very hard. She also includes a glossary and a list of cheesemakers around the country. The author, with pictures of the different cheesemakers' labels, briefly tells of each one and includes some mouth-watering recipes. Some of the recipes are new to me, and I definitely plan to try them. My favorite recipe is the colorful and delicious "Marinated Pepper Goat Cheese and Roasted Tomatoes". It's a fresh, wonderful book, and I encourage you to include it in your kitchen library. Carisa @ MyShelf.Com
Rating: 
Summary: Don't believe the five star reviews.
Review: OK, I admit it. I got tripped up by the many five-star reviews posted for this book. I bought the book without thoroughly reviewing it. The name sounded exactly like the kind of cheese book I was looking for. I certainly won't be taking a cheese tasting trip throughout Europe and see no advantage to learning about cheeses that I can't buy here in Colorado. I love cheese and wanted to know more about the many varieties. Having had wonderful success on the low-carb diet for the last five years, I eat cheese in quantity throughout the day. My favorite cheese recipe is strips of cheese on fried pork skins broiled in the toaster oven. Yummy. They have a bread-like consistency in the center and crunchy edges.
I have delayed three days in writing this review of The New American Cheese by Laura Werlin because I didn't want my review to be too harsh. This book made me furious with disappointment.
I decided to avoid browsing ahead and be surprised by each chapter, so I started at the beginning. The introduction was fine. The chapter, "How Cheese is Made," was disappointing in its lack of detail, pictures and differences in the manufacturing of various varieties. I could have gotten a better understanding by searching "How is cheese made" on the Internet. Maybe that is how the author did it.
The next chapter, "To Your Health," picked up my interest. I never knew cheese naturally contained monosodium glutamate (MSG) and wanted to know more about it. MSG is very unhealthy. Unfortunately, nothing more was mentioned about it. Which cheeses contain MSG and in what quantities? Groan.
OK, OK! Where are the descriptions of the many different cheeses? I want to know more about each. I am excited to pick a new cheese to buy and enjoy. The chapter, "How to Taste Cheese," did not produce an interest in any new variety. Where are the detailed descriptions for the many wonderful cheeses? Gone missing. Boring!
The chapters, "How to Buy and Store Cheese," "Pairing Cheese and Wine" and "Cooking With Cheese" were OK, I guess.
Next came a section with recipes and the detailed history of 24 goat farmers (rough guess of the number), comprising 75% of the book volume. I simply got sick of looking at photographs of goats. I didn't like the goat cheese recently purchased. It tasted like the goat pen smells, and I love Limburger. I wanted to know more about cheese, not goat farms. This book should be given a new title, "The Old American Goat Farms." Who wrote the five star reviews for this book? The goat farmers?
The two stars given this review go to the publisher, not the author. The high gloss, heavy weight paper is a five star quality. Color was used generously throughout. The photographs were fine, but I kept wanting to pull the camera back to see the entire cheese dish. The extreme close-ups got very tiring.
If you want to know the history of American goat farms, buy this book.
Kent Rieske.
Rating:
Summary: Fresh! Wonderful!
Review: This beautifully written and wonderfully illustrated volume is a rare treat- a work of interesting history as well as a tour through the culinary delights of American Cheeses. The book is equally at home on a coffee table as it is on a cookbook shelf. It combines history, profiles of the major American cheese producers and recipes, illustrated so lavishly that you feel a desire to eat the pages.
Rating:
Summary: A Rare Treat
Review: This beautifully written and wonderfully illustrated volume is a rare treat- a work of interesting history as well as a tour through the culinary delights of American Cheeses. The book is equally at home on a coffee table as it is on a cookbook shelf. It combines history, profiles of the major American cheese producers and recipes, illustrated so lavishly that you feel a desire to eat the pages.
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