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Up to now, cheese guides have tended to focus more on where and how cheese is made than on how best to enjoy it. Meanwhile, according to the USDA, Americans’ annual consumption of natural (as opposed to processed) cheese increased from 19.3 to 29.47 pounds per capita between 1995 and 2015, and the range of cheeses to choose from has become downright daunting.
The time has come for “The Book of Cheese: The Essential Guide To Discovering Cheeses You’ll Love,” published this month by Flatiron Books. In it, author Liz Thorpe…