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 ...

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