Cheesemonger: A Life on the Wedge

Cheesemonger: A Life on the Wedge

by Gordon Edgar

NOOK Book(eBook)

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Product Details

ISBN-13: 9781603582735
Publisher: Chelsea Green Publishing
Publication date: 01/21/2010
Sold by: Barnes & Noble
Format: NOOK Book
Pages: 256
Sales rank: 726,946
File size: 632 KB

About the Author

Gordon Edgar loves cheese and worker-owned co-ops, and has been combining both of these infatuations as the cheese buyer for San Francisco’s Rainbow Grocery Cooperative since 1994. Edgar has been a judge at numerous national cheese competitions, a board member for the California Artisan Cheese Guild, and has had a blog since 2002, which can be found at www.gordonzola.net. Edgar is the author of Cheesemonger: A Life on the Wedge (Chelsea Green 2010) and he enjoys mold in the right places, good cheese stink, and washing his hands upwards of one hundred times a day.

 

Table of Contents

1. Cheese dreams, cheese nightmares
2. Becoming a cheesemonger
3. Grass, farmland, and where my cheese love story begins
4. Herd animals, farmers, foodies, and co-op workers
5. The milk of human neurosis
6. Cheese culture, punk subculture, and Reagan cheese
7. Rennet, what's in it?
8. Salt in the wounds
9. Mold, secondary cultures, and cheese with stuff in it
10. None of us is getting any younger, especially not the cheese
11. What did I buy into?
12. Terroir, trucking, and knowing your place
13. Withstanding the cuts of a thousand cheese knives
14. The salesman smiled, the salesman lied
15. It's not what we eat, it's that we eat

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Cheesemonger: A Life on the Wedge 5 out of 5 based on 0 ratings. 4 reviews.
rct43 More than 1 year ago
A great story of finding your place in life and a great lesson on what all cheeses are about. A must for any serious cook or foodie.
MotherLodeBeth More than 1 year ago
I LOVE this book. And even if you don't like cheese beyond the 'American singles' Kraft makes, I still want you to read this book. Bear in mind I grew up in a home where we made cheese, so it always seemed odd that everyone didn't come from homes who did this. But we also grew most of our own food, raised our own meat, as well as hunted and fished. And being from a French and Scottish background we loved a variety of cheeses. And to this day authentic high quality cheese with small sardines on crackers are the treat the kids in the family still ask for. . It whets the appetite of the reader. Encourages with a gentle nudge. Explains the history of cheese and the countries the various cheeses hail from, and why they are wonderful in so many eating situations, from homemade mac and cheese with a mix of three cheeses, to simply slicing off a nice piece of Gruyère and letting it melt in your mouth. The author does a superb job of explaining why we as Americans do ourselves a big favor when we make the effort to buy wonderful artisan cheeses from the small dairy men/women. And how environmentally sound this is, when we buy as close to home as possible. Another reason I love farmers markets here in Northern California. Also appreciated the author sharing with the reader how sales men/women lie and how he loved catching them in a lie. Shows he is a serious cheesemonger! And not just some person working behind the deli counter looking to simply make a sale.
flemmily on LibraryThing 5 months ago
This being a book that people kept telling me was good, my contrary little soul was reluctant to give it chance. But it was so good!!! Granted, a lot of the reason I like it is probably because of my own experience; this book is about working in cheese/natural foods/service in San Francisco, and that is a large portion of my own work experience. If you don't have this experience and ever wanted to know what it's like, this book will let you know.Here are some of the things I liked about it: +the way his three identities: cheesemonger, co-op worker, and punk, interact with each other as metaphors and life history+his thinking about the weird relationship between urban foodies (or just urban people who like to eat) and rural farmers+his debunking of cheese snobbery+the way he talks about cheese stories - they are both the thing that makes the food so fascinating and the marketing that sucks the authenticity out of the deliciousness +his assessment of service workers as the new front lines in social service to crazies (since Reagan killed the support systems)+the honest and caring thinking about how to be an ethical, caring, urban human in a disconnected and confusing societyI devoured this book in one afternoon, which is rare for me with non-fiction. Although I must say, I was a little disappointed by his aversion to fart jokes. Cheesemonger fart jokes are almost always funny, in my opinion, although the joker-maker may not be.
Anonymous More than 1 year ago