Take a slice of bread. It.s perfectly okay in and of itself. Maybe it has
a nice, crisp crust or the scent of sourdough. But really, it.s kind of
boring. Now melt some cheese on it.a sharp Vermont cheddar or a flavorful
Swiss Gruyere. Mmm, delicious. Cheese.it.s the staple food, the accessory
that makes everything better, from the hamburger to the ordinary sandwich
to a bowl of macaroni. Despite its many uses and variations, there has
never before been a global history of cheese, but here at last is
a succinct, authoritative account, revealing how cheese was invented and
where, when, and even why.

In bite-sized chapters well-known food historian Andrew Dalby tells the
true and savory story of cheese, from its prehistoric invention to the
moment of its modern rebirth. Here you will find the most ancient cheese
appellations, the first written description of the cheese-making process,
a list of the luxury cheeses of classical Rome, the medieval rule-of-thumb
for identifying good cheese, and even the story of how loyal cheese lover
Samuel Pepys saved his parmesan from the great Fire of London. Dalby
reveals that cheese is one of the most ancient of civilized foods, and
he suggests that our passion for cheese may even lay behind the early
establishment of global trade.

Packed with entertaining cheese facts, anecdotes, and images, Cheese also
features a selection of historic recipes. For those who crave a pungent
stilton, a creamy brie, or a salty pecorino, Cheese is the perfect snack
of a book.

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