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Set against the backdrop of 1970s San Francisco, the narrative follows Clark Wolf's journey from running a small cheese shop to managing a renowned grocery branch. While America grappled with dietary fears, Wolf championed local cheeses, exploring fresh mozzarella and unique varieties like teleme and Wisconsin cheddar. His evolving passion for American cheese has led him to become a prominent restaurant and food consultant, showcasing the rich diversity of cheeses that have become staples in contemporary cuisine.
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American Cheeses: The Best Regional, Artisan, and Farmhouse Cheeses,, Clark Wolf
- Lingua
- Pubblicato
- 2012
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