Few names are more strongly associated with American artisanal cheesemaking than Cowgirl Creamery, located north of San Francisco. Proprietors Conley and Smith keep their cheese-making secrets to themselves in this debut book, offering instead a wide-ranging collection of dairy-dependent recipes, as well as things to serve with a fine taleggio, blue, or Comté. A salad made from dry jack, artichoke, and fennel might entice, or maybe a rustic cheese and onion galette will help you use up ends and rinds from your refrigerator. You can even finish off a meal with a lemon-ginger crème fraîche granita.
Hardcover. Color photographs throughout.