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Kathe Lison

THE WHOLE FROMAGE

The French, san doute, love their fromages. And there's much to love: hundreds of gloriously pungent varieties-crumbly, creamy, buttery, even shot through with bottle-green mold. So many varieties, in fact, that the aspiring gourmand might fairly wonder, How to make sense of it all?

In The Whole Fromage  Kathe Lison sets out to learn what makes French cheese so remarkable-why France is the "Cheese Mother Ship," in the words of one American expert. She meets the dairy scientists, shepherds, affineurs, and cheesemakers who make up the world of modern French cheese and whose lifestyles and philosophies are as varied and flavorful as the delicacies they produce. She meets head-on the polemics of self-appointed ...

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