If you can't live without cheese and you do want to discover more about it, don't miss the presentation of Clark Wolf's "American Cheeses" book at the Beard House this Wednesday.
Back when most Americans’ idea of cheese amounted to electric orange slices of, well, American cheese, Clark Wolf was stocking the shelves of his San Francisco shop with artisanal cheeses from around the country. Years later small-scale American cheese production has become something to be proud of, and, luckily for us, Wolf continues to follow the transformed industry’s every move. In American Cheeses: The Best Regional, Artisan, and Farmhouse Cheeses, Who Makes Them, and Where to Find Them he shares his unrivaled knowledge about cheese from every region of the United States, along with tips for storing and serving.
When: Wednesday 7.15 at noon
Where: The Beard House, 167 West 12th Street, NYC
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