Adventures in cheese

Jun 3, 2010

Cheese has been called “milk’s leap toward the immortal” and in his new book “Immortal Milk,” Eric Lemay examines the cheeses, the processes, and the people who make cheese a great culinary adventure. LeMay journeys to Formaggio Kitchen in Cambridge, a cheese festival in Wisconsin, braves surly cheese mongers in Paris, and dodges friendly goats in Vermont, all in the quest to learn everything worth knowing about cheese.

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