The Guide to West Coast Cheese: More than 300 Cheeses Handcrafted in California, Oregon, and Washington

A robust sheep’s milk cheese studded with whole peppercorns. A sharp, clothbound Cheddar that pairs perfectly with a nutty brown ale and a dollop of mango chutney. A tangy, nettle-wrapped cheese made in celebration of the cows returning to pasture in early spring. A light and cakey goat cheese with notes of pine nuts and Meyer lemons. These are just a few of the hundreds of delicious cheeses with origins up and down the West Coast that Sasha Davies chronicles in her detailed exploration of ...