The Whole Fromage: Adventures in the Delectable World of French Cheese

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Crown/Archetype, Jun 25, 2013 - Cooking - 288 pages
An Amazon 2013 Best of the Year Pick

The French, sans doute, love their fromages. And there’s much to love: hundreds of gloriously pungent varieties—crumbly, creamy, buttery, even shot through with bottle-green mold. So many varieties, in fact, that the aspiring gourmand may wonder: How does one make sense of it all?

In The Whole Fromage, Kathe Lison sets out to learn what makes French cheese so remarkable—why France is the “Cheese Mother Ship,” in the words of one American expert. Her journey takes her to cheese caves tucked within the craggy volcanic rock of Auvergne, to a centuries-old monastery in the French Alps, and to the farmlands that keep cheesemaking traditions aliveShe meets the dairy scientists, shepherds, and affineurs who make up the world of modern French cheese, and whose lifestyles and philosophies are as varied and flavorful as the delicacies they produce. Most delicious of all, she meets the cheeses themselves—from spruce-wrapped Mont d’Or, so gooey it’s best eaten with a spoon; to luminous Beaufort, redolent of Alpine grasses and wildflowers, a single round of which can weigh as much as a Saint Bernard; to Camembert, invented in Normandy but beloved and imitated across the world.
With writing as piquant and rich as a well-aged Roquefort, as charming as a tender springtime chèvre, and yet as unsentimental as a stinky Maroilles, The Whole Fromage is a tasty exploration of one of the great culinary treasures of France.

From the Trade Paperback edition.

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LibraryThing Review

User Review  - sgump - LibraryThing

When I first started reading Kathe Lison's The Whole Fromage: Adventures in the delectable World of French Cheese, I thought, "Oh, no, not again." My fear was that this book would prove to be one of ... Read full review

LibraryThing Review

User Review  - mstrust - LibraryThing

Lison decides to track the origins of traditional French cheeses and tries to track down cheesemakers still using the traditional methods. Her credentials are pretty much just that she's from ... Read full review


A Cheesehead Confronts Paradise
Dream a Little Dream of Cheese
The Dilemma of Milk
A Little Goat Cheese
Cheese Is a Battlefield
High on a Hill
Big Fruit
Bastard Caves and Rotten Bread
The Old Sheepherder
Joyeuses Cheese Fêtes

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About the author (2013)

KATHE LISON, A native of Wisconsin, "America's Dairyland," is an award-winning essayist whose work has appeared in numerous literary journals, and a recipient of an Emerging Artist Grant from the Utah Arts Council. She lives in Arizona.

From the Trade Paperback edition.

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