Not just another cheese book, fromager Brian Keyser and pastry chef Leigh Friend provide a complete introduction to everything you need to know about pairing and plating delicious cheeses with dozens of sweet and savory condiments. But, please don't think of crackers and jam when you hear the word "condiment." Brian and Leigh do anything but pair cheeses with boring accompaniments. Instead, think chutneys, pestos, purees, whole grain mustards, fruit curds, nut brittles, pickles, honeys, sauces, and sweets. Included are 70 recipes for accompaniments, the philosophy behind pairing flavors, the five categories of cheese, how cheese is made, cheese cutting and pairing guides, and more so you can create impressive, one-of-a-kind cheese plates every time.
Brian Keyser is the founder and proprietor of Casellula Cheese Wine Cafe, the premier cheese-focused restaurant in the country. He has been a cheese evangelist and educator for over a decade and has previously worked at some of the best restaurants in New York City. Leigh Friend is a graduate of the New England Culinary Institute. She was the pastry chef and condiment maker at Casellula from 2007-2014 after previously working at New York City's renowned Gramercy Tavern. She continues to work in the cheese industry. Brian and Leigh live and work in New York City.