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It's Not You, It's Brie: Unwrapping America's Unique Culture of Cheese, by Kirstin Jackson
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There’s more to American cheese than tangerine orange or white bricks.
In It’s Not You, It’s Brie, cheese expert Kirstin Jackson tells the whole cheese story. Through fifty American cheese profiles, she takes us “backstage” into underground caves, into funky scents and traditions that link today’s cheese makers to American history. You’ll meet the people who dedicate their lives to artisan cheese—from those who run generations-old family farms to others who ditched their day job to start a dairy.
Jackson groups the cheeses into sixteen styles ranging from American Originals to Mixed Milk, explaining how each one’s unique flavors, appearance, and production practices have come to define its style. Featured cheeses include Queso Oaxaqueño, a Mexican-style cheese hand-stretched in California; Scholten Weybridge, a double-crème made in Vermont from the milk of a rare Dutch Belted cow; and River’s Edge Mayor of Nye Beach, a funky washed-rind goat’s milk that knocks its French rivals out of the water.
Beer, wine, and food pairing suggestions round out each profile, along with recipes that use every cheese style in refreshing new ways, from Gouda Almond Toffee to Landaff and Celery Root Beer Soup.
- Sales Rank: #1381905 in eBooks
- Published on: 2012-11-06
- Released on: 2012-11-06
- Format: Kindle eBook
Review
"Certain corners of the food world accumulate cranky high priests and priestesses, full of solemn proclamations and self-serious warnings about the correct way to make, buy or describe the things we love. Start a conversation about wine or coffee with the wrong person and get ready for a lecture packed with pseudo-science, judgmental snobbery and personal observations passed off as industry gospel. Cheese fanatics can be as bad as any other kind, and many a tedious tome has exacerbated the situation, casting drab shadows where sunlight belongs. And then there are books like It’s Not You, It’s Brie, by Kirstin Jackson. It elegantly wedges through the tedious jargon and pomp of cheese culture. Wielding simile and metaphor like a pair of nunchucks (she compares one strong cheese to 'a mom whose kid was just bullied' and another to an odoriferous 'workout T-shirt'), Jackson leads the reader into the live culture of American cheese in a manner so painless as to be actively pleasurable."—Washington Post
“At once colorful, funny, delicious, and informative, Kirstin Jackson channels her passion for cheese into a far-reaching exploration of America’s ever-expanding cheese culture. And her creative recipes provide a helpful guidepost for any culinary enthusiast. Jackson is a fresh new voice on the American cheese scene.”—Liz Thorpe, author of The Cheese Chronicles
“Kirstin Jackson’s It’s Not You, It’s Brie shines a light on the phenomenal American artisan cheese movement. She focuses on the cheesemakers who have led it with their world-class masterpieces. The thoughtful, colorful descriptions of the artists and their amazing cheeses make this book a great pleasure to read. The accompanying recipes promise many more pleasures to eat.”
—Max McCalman, author of Mastering Cheese
“It’s Not You, It’s Brie tells the stories of family farmers and talented cheesemakers in such a way that you don’t realize until you are done that you just had a fun, quick, and thorough education on the resurgence of American-made cheese. Never stuffy or pretentious . . . You’ll also come away with a list of great cheeses to seek out and try.”
—Gordon Edgar, author of Cheesemonger: A Life on the Wedge
“Kirstin Jackson tells the story of modern American artisan cheese with obvious passion and originality. American cheesemakers are fortunate to have such an enthusiastic and knowledgeable advocate.”
—Janet Fletcher, author of Cheese & Wine and The Cheese Course
About the Author
Kirstin Jackson is a professionally trained cook, cheese program director, wine bar manager, and published food and wine author. Visit her website, ItsNotYouItsBrie.com.
Most helpful customer reviews
6 of 6 people found the following review helpful.
A fabulous and entertaining read.
By Garrett M. Mccord
Most cheese books, admittedly, can be about as dry as a musty attic and as entertaining as watching the other kids who aren't yours at a school talent show. Yes, they might be informative, they might be packed full of bucolic pictures, but these epic dairy datamines are made for reference and not leisurely education or reading. The great Fromagian Library has been needing--craving--something more accessible that the everyday cheese lover, curd nerd, and Robiola novice can pick up.
Kirstin Jackson has delivered it with her ticklish new tome, It's Not You, It's Brie: Unwrapping America's Unique Culture of Cheese. It's Not You, It's Brie, eponymously named after Jackson's blog, is a whimsical, pop-culture joyride through America's dairylands exploring a bevy of cheeses that--like a season cliffhanger to your favorite show--will leave you hungering for more.
Jackson's book is an in-depth and engaging look at more than 50 artisanal and farmstead American cheeses. While this approach to exploring food isn't novel or new, it's often poorly done. Descriptions can get repetitive and accurately portraying the unique places and people behind a food can often come across as mushy, ersatz, or just plain boring. Jackson is an epic painter of scenery, cheesemakers, and the cheeses they produce.
The cheeses are categorized in a rather unexpected fashion. All too often, cheesewriters try to compartmentalize the complex world of cheese into anywhere between five to eight categories. Jackson breaks the cheese mold and offers range to better explain the varieties: mixed milk, leaf wrapped, Alpine influenced, goudas, and old wheels all get a chance to shine for their own characteristics as opposed to being grouped by age alone.
The book has no pictures. Instead, clever and accurate ink illustrations by artist, Summer Pierre, dot its landscape. And while no pictures may be a con in many people's minds, the lack of pictures doesn't take away from the usefulness of this book. A picture might be worth a thousand words, but each of Kirsten's words are worth a thousand more to the average writer.
Brie is a welcome addition to any cheese library and definite book to keep on your nightstand next to a plate of creamy Scholten Weybridge and toasts.
3 of 3 people found the following review helpful.
Excellent Educational Book on American Cheese
By SJS
The author's blog has been a great educational resource for me over the years as I've learned about cheese. The book is no different - her ability to explain cheese in a non-boring narrative manner persists. I like this book because it's a nice read, and you're actually learning something. And for once, you can actually eat the fruits of your education.
3 of 3 people found the following review helpful.
beer cheddar soup...wow
By Antonius
Happened to be at the Pasta Shop in Berkeley when the author was doing an event for American cheese month. And picked up the book. Have to say, the recipe for beer cheddar soup in it is AMAZING!
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