This part-cookbook, part organic-food-movement adventure is a must-read for any cowgirl (or cowboy) who’s seriously smitten with great cheese.

The two authors are famous cheesemakers who started out as chefs at places like Chez Panisse in the 70s (impressed yet?). They became friends and eventually launched Tomales Bay Foods, which connects Bay Area chefs to West Marin’s farms and dairies.

Fascinating history aside, this book is saddled up and ready with recipes, cheese pairings and ideas for presenting the perfect cheeseboard. Just the thing if you’re thinking of showcasing some really great cheeses from a local cheesemaker.

Lots of good recipes here that incorporate cheese in bold, fun ways, including super cheesy lasagnas, flatbreads and veggie dishes,  out-of-this-world French onion soup and several cool mac and cheese variations.