With A Little Wine, Please

For me to write about Eric LeMay’s Immortal Milk, Adventures in Cheese, a snack was essential. I rustled about in the fridge. There was a little bit of waxy gouda left from a stop at Whole Foods. It was fine, but not really enough to warrant much prose. The havarti had gone bad, but tucked behind some pepperoni was a chunk of super sharp cheddar. A bit pedestrian, perhaps, for it was not organic and from New Zealand. I limit my Whole Foods silly cheeses. The cheddar still had a bite that enthused me.

Enthusiasm is the correct sentiment, too, for rarely have I read a short book about anything that is so completely run through with enthusiasm. LeMay does not babble and he does not go on and on and on. He does, though, incisively and with great humor, walk us through a series of adventures in and with cheeses. Fromage in all its variations is a passion that he and his wife share. They celebrate cheese and cheese making. They are humbled and exalted, and all for immortal milk, cheese.

The couple visits cheese makers, cheese fairs, cheese mongers and the cheese obsessed. Cheesophilics, I believe they are called. They taste aromatic cheeses and cheeses that make them gag. They learn a bit along the way, but this is not a didactic book. The goal is simply about enjoying and learning more about the endlessly complex world of cheese.

How does one recommend such a book? If you only read one book about dairy products . . . .  Looking for something out of the ordinary about food? . . .  Have I got a cheese book for you!

The book is worthy of a hearty recommended, too, and not just for the cheese. It is very much about love and care. LeMay conveys curiosity and good will in a manner that just makes you know that he is earnest without being a bore, a good man to share a drink and a piece of cheese. He’s also very adroit with language.

Come to think of it, it’s been some time since I’ve shopped at Murray’s. They always had a good suggestion or two.  Enjoy.

David Potash