It's Not You, It's Brie by Kirstin Jackson
Unwrapping America's Unique Culture of Cheese

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There’s more to American cheese than tangerine orange or white bricks.

In It’s Not You, It’s Brie, cheese expert Kirstin Jackson tells the whole cheese story. Through fifty American cheese profiles, she takes us “backstage” into underground caves, into funky scents and traditions that link today’s cheese makers to American history. You’ll meet the people who dedicate their lives to artisan cheese—from those who run generations-old family farms to others who ditched their day job to start a dairy.

Jackson groups the cheeses into sixteen styles ranging from American Originals to Mixed Milk, explaining how each one’s unique flavors, appearance, and production practices have come to define its style. Featured cheeses include Queso Oaxaqueño, a Mexican-style cheese hand-stretched in California; Scholten Weybridge, a double-crème made in Vermont from the milk of a rare Dutch Belted cow; and River’s Edge Mayor of Nye Beach, a funky washed-rind goat’s milk that knocks its French rivals out of the water.

Beer, wine, and food pairing suggestions round out each profile, along with recipes that use every cheese style in refreshing new ways, from Gouda Almond Toffee to Landaff and Celery Root Beer Soup.


About Kirstin Jackson

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Kirstin Jackson is a professionally trained cook, wine bar manager and cheese program director, food and wine writer, consultant, and instructor. She lives in San Francisco. Author website:
Published November 6, 2012 by Perigee. 240 pages
Genres: Cooking, Science & Math. Non-fiction

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Experiencing the many different kinds of specialty cheeses available in the United States is a challenging task, but Jackson ably catalogs some of her favorites, separating them into 16 intriguing categories that stoke the taste buds and fire the imagination.

Oct 04 2012 | Read Full Review of It's Not You, It's Brie: Unwr...

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