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 ...

Register to view this Article

Why Register for FREE?

 

Registering for Premium Content on Food Management will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. 

Already registered? here.