A Cheesemonger’s Tour de France
A working cheesemonger crosses France region by region, using rinds and monastic orders as the way into local history and the AOC rules that froze it.
Palmer travels France region by region with cheese as the route into local history, explaining why Provence suits goats, how monastic orders shaped particular rinds, and what the AOC system preserved and what it quietly froze in place. About half of it is tightly focused, and that half is an unusually good introduction to French regional history.
Recommended by 1 Person
Tyler Cowen
About half of this book is good and focused. Think of it as one possible introduction to French regional history. You can learn why Provence is so special for goat cheese, and why Dijon has kept so many original agricultural and cheese-making traditions.
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