Anne Saxelby is your trusted friend at the cheese counter, pointing you to a bolder, less familiar palate, nudging you away from the basic cheddar (which is not to say she doesnt wax poetic about those, too) towards, say, a grass-fed sheeps milk from North Carolina or a salt-cured feta from New Hampshire. The New Rules of Cheese will empower you to choose a more flavorful future, one that supports the small dairies and cheesemakers that further the diverse and resilient landscape we so desperately need.Dan Barber, chef and co-owner of Blue Hill
In The New Rules of Cheese, Anne shares her deep knowledge and enlightened philosophy in a way that makes cheese more accessible and fun at the turn of every page. This book will connect you with Annes expertise and experience in a way that will have you exploring cheese, practically and intellectually, as well as learning how to serve it. More meaning in every morsel.Mateo Kehler, co-founder and head cheesemaker of Jasper Hill Farm
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