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Look inside this coffee table book/housewarming gift all about cheese!Katie Okerson

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The New Rules of Cheese: A Freewheeling and Informative Guide Hardcover – October 20, 2020

by Anne Saxelby (Author)

4.6 187 ratings

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A fun and quirky guide to the essential rules for enjoying cheese

“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

NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY THE NEW YORK TIMES BOOK REVIEW AND THE ATLANTA JOURNAL-CONSTITUTION

This richly illustrated book from a lauded cheesemonger—perfect for all cheese fans, from newcomers to experts—teaches you how to make a stylish cheese platter, repurpose nibs and bits of leftover cheese into something delicious, and expand your cheese palate and taste cheeses properly. Alongside the history and fundamentals of cheese-making, you’ll even learn why cheese is actually good for you (and doesn’t make you fat!), find enlightenment on the great dairy debate—pasteurized versus not pasteurized—and improve your cheese vocabulary with a handy lexicon chart.

From the Publisher

Books on Cheese, The New Rules of Cheese, cheese books, cooking books, food books, foodie gifts

The New Rules of Cheese, cheese lover books, cooking books, food books,foodie gifts, books on cheese

WARNING: California’s Proposition 65

Editorial Reviews

Review

“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 doesn’t wax poetic about those, too) towards, say, a grass-fed sheep’s 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 Anne’s 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

About the Author

Anne Saxelby is the founder of Saxelby Cheesemongers, Manhattan's first cheese shop dedicated to American artisanal cheese. She started out at Murray's and apprenticed in France and the U.S., and she has a wholesale business catering to more than a hundred Manhattan restaurants.

Excerpt. © Reprinted by permission. All rights reserved.

Introduction

I am as unlikely a cheese expert as they come. If you had told me as a kid growing up in suburban Chicago that I’d become a cheesemonger, the first thing I probably would have said was, “What the heck is a cheesemonger?” Over the years, I’ve come to think that perhaps my ancestors conspired to get me into cheese. My maternal grandmother grew up on a small, diversified farm in southern Wisconsin; she fondly recalled dropping off milk cans at the train depot with her grandfather at dawn and having ice cream for breakfast afterward. When my sister was studying at Oxford, my family visited a town in Leicestershire, England, called Saxelbye that had little more than a church and a small Stilton factory in it. I have also been contacted by the Australian branch of the Saxelby family, who brought me newspaper clippings of turn-of-the-twentieth-century advertisements for Saxelby blue cheese and Saxelby cream cheese sold Down Under once upon a time. Whatever it was in my destiny that led me to it, I am so happy that cheese chose me.

Cheese has become the lens through which I see my world. This transcendent, joy-provoking food contains all the cosmos in a morsel—history, science, art, community, and culture. As someone who is endlessly curious, I have found that exploring the world of cheese really scratches that itch. Learning about cheese is a lifelong pursuit—the more you know, the more you realize you don’t know. It’s that humbling, yet inspiring aspect of cheese that convinced me to make my first leap into the industry, and why I hope I can continue to do this job until I am old, well-aged, and hopefully more complex! Like a good wheel of cheese . . .

Sharing what I know and helping others discover and love new and different kinds of cheese are also things that bring me immense happiness. When I got my start in the cheese world, I knew less than nothing. All I knew was that I loved to eat it and was willing to take the plunge into uncharted territory to learn more about it! Along the way, I’ve had so many mentors and friends share both expertise and experiences with me, and I try to pass that good energy forward whenever I have the opportunity to—whether it’s giving people a taste of my current favorite behind the counter at our shop, educating restaurant professionals on the ins and outs of cheese service, or having the opportunity to write this book! Appreciating cheese should not be complicated; it should be fun, inspiring, and devoid of pretense. To that end, I will try to do whatever it takes to get people to trust me enough to take them on a small, cheesy journey. You just never know what may come of it!

Lastly and very importantly for me, cheese also happens to be a vehicle to support a righteous and delicious cause. In the world we live in, where wealth and resources are being consolidated into fewer and fewer hands, and where the threat of climate change is tangible, cheese is a very real way for people to put their money where their mouths are—by supporting small-scale sustainable farms, rural communities, and small businesses.

It is my hope that by reading this book, you’ll feel inspired: inspired to try new cheeses, inspired by the work that goes into each wheel of cheese you see on the cheese counter, and inspired to share your love of cheese with your friends and family to make this virtuous cycle bigger and more inclusive. The information in these pages is practical, whimsical, and at times even a bit nerdy. It’s all designed to empower you, cheese lover, to take your love to the next level

Product details

Publisher ‏ : ‎ Ten Speed Press (October 20, 2020)
Language ‏ : ‎ English
Hardcover ‏ : ‎ 160 pages
ISBN-10 ‏ : ‎ 1984857894
ISBN-13 ‏ : ‎ 978-1984857897
Item Weight ‏ : ‎ 2.31 pounds
Dimensions ‏ : ‎ 5.2 x 0.67 x 7.2 inches

Best Sellers Rank: #239,554 in Books (See Top 100 in Books)
- #75 in Cheese & Dairy Cooking
- #323 in Cooking Encyclopedias
- #373 in Cooking, Food & Wine Reference (Books)

Customer Reviews:
4.6 187 ratings

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Anne Saxelby

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Anne Saxelby is the founder and co-owner of Saxelby Cheesemongers, New York City's first shop dedicated to selling only American artisan cheeses. Anne has worked as a cheesemonger, cheesemaker, and affineur over her 17-year career in the cheese world. She got her start as a cheesemonger behind the counter at the famed Murray’s Cheese in Greenwich Village, and apprenticed as a cheesemaker on small farms in the US and in France to learn the technical and agricultural side of cheesemaking. Saxelby Cheesemongers operates a retail shop in Manhattan's Chelsea Market, a wholesale division that curates cheese for over 100 fine restaurants and shops in New York City and beyond, and a mail order business shipping America's best cheese direct to consumers.

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187 global ratings

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Jasmine B
Interesting read
Reviewed in the United States on October 12, 2023
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It’s a book…about cheese. I hope you’re not surprised. Content was well written and very informative.

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MarthaAL
Fun book about cheese & a GREAT used book vendor to boot!
Reviewed in the United States on December 16, 2022
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This is the second copy of this hard cover "like new" book (The New Rules of Cheese) the vendor has mailed me. Through no fault of the vendor the first hard cover book arrived bent (photo attached). Big thanks.

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MarthaAL

Fun book about cheese & a GREAT used book vendor to boot!

Reviewed in the United States on December 16, 2022
This is the second copy of this hard cover "like new" book (The New Rules of Cheese) the vendor has mailed me. Through no fault of the vendor the first hard cover book arrived bent (photo attached). Big thanks.

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Lee A
I’m guessing small but mighty😆
Reviewed in the United States on October 29, 2020
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I’m going to read it but dang the print could have been bigger

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3 people found this helpful

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J. Williford
Delightful & perfect for a novice!
Reviewed in the United States on May 8, 2022
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Saxelby’s relaxed and conversational prose is delightful light reading that’s also endlessly educational - to me the best kind of non-fiction! Want to know a little more about cheese? Read this! Take it with you to the cheese shop with all your ‘Most Wanted Cheeses’ underlined.

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Michael J. P.
Cheese? Please!
Reviewed in the United States on March 23, 2022
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It’s a book about cheese. The insides are perfect. There are a few ink spots on the back cover. It was a pretty good deal, I have yet to read more then a few pages….

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Kathryn J.
Charming Book
Reviewed in the United States on November 21, 2021
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This is a delightful read, and it is a great gift.

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Babs Hogan: Healthy Cheese Lady
Great book for people who are intimidated standing in front of a cheese counter
Reviewed in the United States on February 11, 2021
Ready to explore new cheeses? For people who are interested in trying cheese beyond mozzarella or cheddar, this book explains how to communicate with your local cheesemonger. Standing at a case that may have 100 or more cheeses can be intimidating. The language of cheese is precise and the best way to expand your palate is to talk with cheese experts (called cheesemongers). You'll find them friendly, knowledgeable, and approachable, even if you have never been to a cheese shop. They love their work and are eager to help. Anne Saxelby writes in Rule #1, "Cheesemongers are experts---they are the sommeliers of the cheese world." (Publisher: Ten Speed Press)

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3 people found this helpful

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Karen Kreutz
Interesting for someone who knows little about cheese
Reviewed in the United States on November 24, 2020
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Using this product to construct cheese platters in future.

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2 people found this helpful

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M. EINHAUS
Excellent cheese lovers book
Reviewed in Germany on January 19, 2022
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Alot of good information on cheese especially if you are still learning more of the basics. Well written and illustrated!

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Fun book about cheese & a GREAT used book vendor to boot!

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Fun book about cheese & a GREAT used book vendor to boot!

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5.0 out of 5 stars Excellent cheese lovers book

Excellent cheese lovers book