"We eat a lot of cheese in the United States. Per capita, each of us eats about a pound of cheese per week, most of it grated over fast-food pizza or melted over grilled ground beef in the form of a cheeseburger. This cheese comes mostly from post-World War II factories that churn out as much as one million pounds of cheese per day with the goal of producing food as cheaply as possible."Cowgirl Creamery is an artisan cheesemaker that emerged in Point Reyes, California in the 1990s at a time when American consumers were starting to seek out alternatives to mass produced foods. This book tells the story of their struggles, achievements, and the rise of farmstead cheeses in this country.
by Sue Conley and Peggy Smith
Chronicle Books, 2013
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