THE CHEESE BOOK - The Cheese Geek

Why do some cheeses smell so bad? Can you really eat the rind? Are we truly the kings of cheese? And how is cheese made? So many questions surround this mysterious piece of curdled milk, (sometimes) so fragrant and (always) so delicious. With a blend of cheesy rigor and well-crafted jokes, Fabrice Gepner guides you through a world where the rind is (sometimes) edible. Devour this book like a well-earned clafoutis, and if you're still hungry, try one of the 25 recipes created by chefs and foodies, each more passionate about cheese than the last. Read it with Reblochon-covered fingers and a sharp mind. Why do some cheeses smell so bad? Can you really eat the rind? Are we truly the kings of cheese? And how is cheese made? So many questions surround this mysterious piece of curdled milk, (sometimes) so fragrant and (always) so delicious. Between rigorous cheesemaking techniques and well-crafted jokes, Fabrice Gepner guides you through a world where the rind is (sometimes) edible. Devour this book like a well-earned cheesecake, and if you're still hungry, try one of the 25 recipes created by chefs and foodies, each more passionate about cheese than the last. Read it with Reblochon-covered fingers and a sharp mind.

THE AUTHOR: After studying at business school, Fabrice Gepner made a complete career change and trained as a master cheesemaker. He trained alongside master cheesemaker Laurent Dubois, a Meilleur Ouvrier de France (Best Craftsman of France), learning to understand and appreciate the nuances of cheeses and other cow's milk cheeses. Today, he combines his two areas of expertise by organizing cheese-related events to share his knowledge and passion. His project is to create the "Palace of Cheese," a 1500m² space dedicated to… cheese.