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Cheesemonger : a life on the wedge / Gordon Edgar.

By: Edgar, Gordon.
Material type: materialTypeLabelBookPublisher: White River Junction, Vt. : Chelsea Green Pub., c2010Description: xiii, 236 p. ; 23 cm.ISBN: 9781603582377 (pbk. : alk. paper); 1603582371 (pbk. : alk. paper).Subject(s): Edgar, Gordon | Cheese industry -- United States -- Biography | Cheesemaking -- United States -- BiographyDDC classification: 381/.4173/092 | B Online resources: Contributor biographical information | Publisher description
Contents:
Cheese dreams, cheese nightmares -- Becoming a cheesemonger -- Grass, farmland, and where my cheese love story begins -- Herd animals, farmers, foodies, and co-op workers -- The milk of human neurosis -- Cheese culture, punk subculture, and Reagan cheese -- Rennet, what's in it? -- Salt in the wounds -- Mold, secondary cultures, and cheese with stuff in it -- None of us is getting any younger, especially not the cheese -- What did I buy into? -- Terroir, trucking, and knowing your place -- Withstanding the cuts of a thousand cheese knives -- The salesman smiled, the salesman lied -- It's not what we eat, it's that we eat.
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Item type Current location Collection Call number Status Date due Barcode Item holds
Four-week, one renewal Four-week, one renewal Butte Public Library
STACKS
Nonfiction 381.417 EDG (Browse shelf) Available 2089100124171
Total holds: 0

Includes bibliographical references (p. [223]-224) and index.

Cheese dreams, cheese nightmares -- Becoming a cheesemonger -- Grass, farmland, and where my cheese love story begins -- Herd animals, farmers, foodies, and co-op workers -- The milk of human neurosis -- Cheese culture, punk subculture, and Reagan cheese -- Rennet, what's in it? -- Salt in the wounds -- Mold, secondary cultures, and cheese with stuff in it -- None of us is getting any younger, especially not the cheese -- What did I buy into? -- Terroir, trucking, and knowing your place -- Withstanding the cuts of a thousand cheese knives -- The salesman smiled, the salesman lied -- It's not what we eat, it's that we eat.

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