#cheese melter

[fieriframes]

[YOU ADD ONE SLICE OF SWISS CHEESE, PUT THIS IN THE SALAMANDER. PUT THIS UP IN THE CHEESE MELTER? OKAY. WE ADD OUR FRIED BANANAS.]

[gl1tchy-4rt]

Piece of Towel 2 :0

Okay, so in past post I had mentioned that Pizza rebuilded the Tower out of spite to take rightful revenge on Peppino and the others.

So I decided to draw The New Tower!

Behold! The New Tower.

As you can see this Tower is taller but more scuffed and rushed than the previous one.

PizzaMan had to cut budget in order to effectuate his completely reasonable revenge but hey! It's standing and in one piece!... Most of the Time....

Five floors of pain! Four levels each! One New henchmen protecting the key to the next floor, Fun for the whole Family!

• Floors!

(Cause a tower has floors and lots of levels :D)

• Floor One: Reception Room

The Main area for visitors, Tell your motives and get going!, since PizzaBoy's Pizz-Pizza is a busy company with busy employees you should also be busy and movin'!

Level 1: Entrance

Level 2: PizzaRuins

Level 3: Mozzarella Museum

Level 4: Olive Offices

BOSS: Michael Jones (Yup he's Dougie's brother)

Hidden Level: Old Tower = Lobby

• Floor Two: Mediapolis

Studios, cameras and totally real news that hadn't been altered to cause fear mongering! The perfect place to promote your brand and become famous in exchange of your soul and privacy!

Level 1: Hot-Sun Studios

Level 2: Withering Arizona

Level 3: Faux Vegas!

Level 4: Rootbeer Pub

BOSS: Dj Ananas (AKA: Peter C. Ananas)

Hidden Level: Old Tower = Western District

• Floor Three: PizzaLand!

"Enjoy, Buy and Consume!" That's our motto! Come to enjoy the many attractions that PizzaLand has to offer! (PizzaLand doesn't make themselves responsible for the loss of items, money, family, health, dignity or innocence)

Level 1: Cheese Resort

Level 2: PizzaLand Park

Level 3: GOLF 2 (Not affiliated with Billy C. Greaseball)

Level 4: PizzaBoy's Mega-Mall!

BOSS: The Prince (AKA: Kingsley Hamburg)

Hidden Level: Old Tower = Vacation Resort

• Floor Four: Sacrifice Zone

What? Did you seriously think that a company like this would care about some plants? Heck nah! Where lame-os see "Destruction of both emviroment and quality of life" WE SEE BIG PROFITS.

Level 1: Industrial Streets

Level 2: Ah Crap... (Chemical waste disposal area)

Level 3: Drippin' Boilin' Melterator (Climate change :D)

Level 4: War-bot Factory

BOSS: T0N1 the Task Maneger

Hidden Level: Old Tower = Slum

• Floor Five: PizzaBoy's Private Offices

The Blood of the Company, This is where the... "Magic" happens, all the deals, transactions, stock management, Tax tax evasion, invention brainstorming, unethical experimentation, Magical researching, ect, ect… Everything that's helpful and essential for PizzaBoy's Pizza-Pizza!

Level 1: Pizza Offices

Level 2: Make Sound, Lemme hear You!

Level 3: Secret Labs

BOSS: "Bulldozer" the Last Clone

Level 4: Crumbling Walls (Outside of the Tower)

TRUE BOSS (Top of the Tower): PizzaMan

Hidden Level: Old Tower = Staff Only

• Hidden Floor: PizzaMan's Private Studio:

"You six aren't supposed to be here…" Level: Private Studio -------------------------------

HOOO BOY THIS WAS A LONG ONE

This is the Layout of the New Tower, the New Levels and PizzaMan's New Henchmen!

Im going to be posting the Floors with Their Bosses

It WILL take a while but ill try my best! besides Summer is soon! so ill have a bit more time to draw

Anyhow Everyone take care and

See y'all later!

[theehorsepusssy]

I recently got the European cheese selection at Sam's Club and the truffle cheddar was pretty damn good. Any recommendations for other truffle cheeses?

I gotta preface this with the confession. I dislike truffle cheeses. Not my flavor. But I do know what a good cheese is despite my avoidance

Sottocenere - Italian cows milk with a rind of ash and several herbs and botanicals. The truffle flavor is perfumed with a distinct licorice-y note. Not for all palates but an excellent pick. Make sure the piece was cut within the last day or so or forget it.

Il Boschetto - Italian sheep and cows milk. You get the funk of the sheep and creaminess of the cows. White truffles, I think.

Melkbus Truffle Gouda- Raw cows milk makes the buttery paste one of the better truffle Gouda I've seen around.

Truffle Tremor - soft ripened goat. Cypress Grove churns out a consistently decent product. Don't buy if ripened edges look too runny.

Point Reyes Toma with Truffle - the milk they use is always amazing in my opinion. The toma has a nice tanginess. Whether or not it works with the earthy truffle is hard for me to figure out.

Sierra Nevada TruffleJack - good "on a budget" pick. Truffles and I think portobello make this a big mushroom-y melter. I've had on a burger and it worked well.

Fromage D'affinois Truffle is a factory brie type cheese folks like but I absolutely abhor. Guilloteau brand cheese are like Velveeta in my opinion. But I'll concede people really enjoy and always feign a ""mmmm yum yum yum" when a customer is excited to buy. So if you find any that don't look runny, you might like.

[quinloki]

Key lime! How would you describe your self-ship’s aesthetic? with Marco and Kid

Hmmm….

With Marco it’s very cottage-core honestly. Simple home, tea in lined containers and dried herbs hanging all around. Coffee and probably some homemade pickles and cheese. I feel like I’d be able to indulge in all the food prep I don’t have time for right now while Marco offers his services in whatever small town we ended up in.

With Kid, it’s definitely a lot more high octane. Bon fire parties and loud music, scrap yard vibes and brick houses. Moonshine and mechanic shops, not in the good old boys vibes so much of Hells Angels biker vibe.

I’d be just as comfortable in either situation, honestly. And I bet I’d still have my teas and home pickles with Kid just as much with Marco.

Except I bet Kid or Killer makes a jar of tongue-melter pickled carrots from time to time. (I start making other people taste test one before I eat them because Kid doesn’t label his damn firebombs.) 😤

[tea-with-eleni]

oh right.

if food is too much trouble.

I just.

don't eat.

which is not great.

the solution is to have ingredients for, like, three easy recipes on hand that I know take almost no time, taste good, and contain nutrients.

my current favorites are

lemon zucchini chicken pasta (make a simple sauce by melting about two tbsp of butter with equal quantities flour and letting cook until a blondish hair kinda color, then whisk in your milk and bring nearly to a boil before letting it simmer till THICC. While it's doing that, boil your pasta and brown your zucchini and chicken (not at the same time! also ground chicken is cheap and easy to use here). Once those two are done, combine them in a pan and add some garlic -- powder is fine, I usually use freeze dried. Pour your sauce over the chicken and zucchini and add a small handful of parmesan cheese, about half a lemon's worth of juice, and all a lemon's worth of zest. Stir in the pasta once it's done. )

shwarma bowl (turmeric rice, some kind of meat cooked with shwarma spice blend, tomatoes, optional cucumber, and a drizzle of thinned sour cream with garlic powder and a wedge of lemon for both flavor and garnish)

mushroom pasta (chop up a container of mushrooms of your choice, two green onions separating greens from whites, and about a fist's mass of tomato(s). Cook meat if desired in a skillet with a little oil -- ground turkey is good, chicken is also good. Set meat aside and cook the mushrooms with a little more oil in the same pan used for the meat. Once they're brown, add onion whites and two tbsp of butter, two tbsp of flour. Cook til the butter is meltered and the flour is incorporated. Add milk to cover and maybe a tbsp of cream cheese. If you have it, add about a tbsp of mushroom stock concentrate or use mushroom stock to thin the sauce -- it'll need it -- and a small handful of parmesan cheese and garlic to taste. Cook til it looks like sauce, then add your tomato and pasta and stir to combine. Truffle powder is a good addition, so use it if you got it.)

chicken pot pie is also good but it takes longer. These all, I've timed it, take about half an hour. They contain vegetables in a way I'll actually consume them, and aside from the pasta amounts (you want about 6oz for two servings, 7oz tops or it will not fit in a small-to-medium skillet!), the butter-to-flour and the rice-to-water ratios (you want 2/3 as much rice as water) nothing is very measurement-picky.

so.

my weird brain will not let me stick to any kind of routine for long, which is why I have meal box delivery stuff, but hopefully reminding myself that these are options will ensure I like. actually eat food.

which is apparently something I am kind of bad at doing, especially since I have kind of a weird schedule as part of my new job.

[kuravix]

Thank you so much for answering my last question & here's another one for you! I'm also kind of curious about the nicknames each of the straw hats give their Pokémon, like how Luffy nicknamed his Victini "Nugget", one of Nami's cat Pokemon is nicknamed "Whiskers", and Robin owning two Pokemon nicknamed "Vengeance" & "Maul". Other than Nugget, I'm not sure which Pokémon have what nickname (not sure which one of Nami's Pokemon is Whiskers). Also, do Zoro, Sanji, Usopp, Chopper, Franky, Brook, or Jinbe nickname their Pokemon? Thank you so much for your time and have a wonderful day @kuravix!

Hiya again! Everyone gives their Pokemon nicknames because that's fun! I'm not good enough at coming up with names to name them all, it would take me too long. I've only thought up the crew's naming themes.

Luffy: Names them after food. Particularly what he feels like eating while looking at them. Zoro: Well a lot of his attacks are puns. Probably names that at first sound cool but are also lame puns. Nami: Really basic, unoriginal names. Whiskers would be be her Persian. Usopp: Names that sound cool and heroic. He comes up with titles too. Like "The Legendary Lava Melter, Volcarona!" Sanji: Also names them after food but in French. Luffy would come up with a name like Cheese, Sanji would come up with Chèvre. Chopper: He can talk to his team and they asked him to give them names. He'd think up either sweets or medical based names. Robin: Words that she enjoys that just so happen to be really morbid and creepy. Florges is Vengeance and Absol is Maul. Franky: Names them like a weapon. Something like "Boss Bullet" but better and more thought out. Brook: Music based names. He addresses them with polite honorifics so some people think "Mister" and "Miss" are part of their names. Jinbe: Well thought out pretty names. Something akin to "Petalfall."

[syndesinae]

I got two more cheese questions, if you feel like indulging:

Is there a cheese that you learned to like more (or even had become a favourite) over the course of being a cheesemonger? And vice versa, a cheese you've come to Dislike? (For the latter, any reason would count - e.g. I worked as a florist for a year or so and came to dislike roses simply because they were annoying and painful to clean/prep lol.)

Anyway, thank you for all the insight on the world of a cheesemonger. I know you said it wasn't very interesting but it was still a neat read. Also, I wish your managers and obnoxious customers a bad day!

oh most definitely! my Palate™ has become wider and more Refined™ for sure. a huge part of the job is trying everything that we carry so that you can describe it to customers and make relevant recommendations.

(this had a funny consequence in that recently i made some alfredo sauce at home and i had swung for a different cheaper brand of parm that was on sale rather than my favored reserve blend from my darling angel ✨ Sartori* ✨. i complained to my wife that the sauce wasn't hitting the same bc lower quality cheese and she just looked at me like 🤨 and was like, "yeah babes you've become a cheese snob. it literally tastes exactly the same," and i was like, "ah. oh no.")

i have developed an appreciation for sheep's milk cheeses. they're sooo rich it's amazing. and i can enjoy some milder goat cheeses with the right pairings, when previously i wasn't a big fan. brie and some mild blue cheeses as well; never would've been my pick but with the right pairings i can enjoy some of them now!

as much as it pains me to say there's actually a cheese from england i fuck with severely. i love dunking on british food as much as the next terminally online murican but.... double gloucester.... it's more american than american cheese. it's so dense and punch-you-in-the-mouth strongly flavored and rich. you can feel your organs informing you it's directing you to an early death as you eat it. i'm sure a single inch cube is like 5000 calories. and it Fucks. it is So Good. i shred cotswold (which is double gloucester with chives) and add it into broccoli casserole, and my life is more complete for it. 💯

as for cheeses i've come to hate, it's gotta be fucking piave vecchio and maybe also your basic common-in-the-US melting cheeses like monterey jack and fontina. the melters because you'll cut them, wrap them in plastic, look away for two seconds, then BAM they're completely covered in off-standard mold. touchy sensitive baby ass cheese. can't exist for more than an instant without going to shit. the amount of cleanings and trimming and recutting and rewrapping... jfc. get it together, jack. grow a spine.

motherfucking piave motherfucking vecchio should not legally be allowed to be referred to as food and any developed nation. it's criminal. that's a goddamned building material. it is a brick. it is a brick, and they want you to cut through the brick with a shitty little cheese wire. not even parmigiano reggiano the goddess of all cheeses herself has ever given me BLISTERS while i was trying to score her rind. piave gave me blisters, fucked my mom, extorted me for my entire life savings, pissed on my dog, and kicked me in the shins. piave stole my homework and gave me a swirly and called me a nerd. and the worst part is it's fucking delicious. it's amazing. super complex and layered. the kind of savory that makes you salivate extra while you're eating it, with a nice fruity note. i wanted to hate it the entire time i was sweating blood as i cut it, but then i tasted it, and nope. there's nothing bad to say about it. it's awesome. and that makes me hate it more.

(* sartori is a company in wisconsin that makes bombass cheeses. i could make a religion out of my love for sartori products. i will preach to you about this cheese, man. so good.)

[partsfe]

Jade Range 1212500000 I/R - Cheesemelter Burner | PartsFe

The Jade Range 1212500000 Infrared Cheese Melter Burner is a high-performance commercial cooking equipment designed for precise and efficient cheese melting. This burner features infrared heating technology, providing even heat distribution and preventing the cheese from burning. With its adjustable temperature control and durable construction, the 1212500000 burner is an ideal choice for commercial kitchens that require consistent and high-quality cheese melting. Its compact design and easy-to-clean surfaces make it a convenient and practical addition to any foodservice establishment.

[bstormhands]

picking just one is so hard. I mean they are all so different and are not exactly interchangeable

sure you can do somethings, gouda in spazle is great but a blue grilled cheese is just not that same

American cheese may not ever hit the top of the charts, but it is designed to be a great melter for grilled cheese, and Mac&cheese

[safethaw]

5 Unusual Substances That Effectively Melt Ice

Ice on driveways, pathways, or sidewalks can be more than just a minor inconvenience; it can become a major safety hazard. While many turn to traditional methods like salt to melt ice, there are several alternative substances that can be just as effective. Some of these may surprise you. You don’t even know what melts ice. But before we dive into these unusual ice melters, it's worth understanding why salt might not always be the best option. The Downside Of Using Salt Though widely used, salt can have detrimental effects on the environment, pets, and the surfaces it's applied to. The runoff from salt can seep into the soil, affecting plant growth and groundwater. Additionally, it can corrode metal, damage concrete, and pose a risk to pets if ingested. Given these pitfalls, what are some alternative substances that can melt ice effectively? What melts ice? 1. Beet Juice Yes, you read that correctly. Beet juice, when mixed with brine, becomes a potent ice melter. This mixture is even used by some municipalities to treat roads during winter. It's eco-friendly and less corrosive than traditional road salt. Beet juice works by lowering the freezing point of water, making it harder for ice to form. 2. Cheese Brine Another surprising substance, cheese brine (a byproduct from cheese making) is salty and, when combined with traditional road salt, can make the latter more effective. This combination can reduce the overall salt usage, thereby minimizing its environmental impact. Cheese brine also sticks to road surfaces better, providing longer-lasting ice melting benefits. 3. Alfalfa Meal Commonly used as a natural fertilizer, alfalfa meal has a gritty texture, making it effective for traction on slippery surfaces. It's also organic and packed with nitrogen, which can help in melting the ice. As it decomposes, alfalfa meal acts as a natural fertilizer, nourishing the ground beneath the ice. 4. Coffee Grounds After brewing your morning cup of joe, don't throw away the grounds. Coffee grounds not only provide traction on icy surfaces due to their gritty texture but also help melt the ice. The dark color of coffee grounds absorbs more sunlight, which can expedite the melting process. Plus, it's an excellent way to recycle and get more use out of your coffee. 5. Sugar Beet Molasses This is a byproduct of sugar production from sugar beets. Like beet juice, this molasses can be mixed with traditional road salts to enhance their effectiveness. The stickiness of the molasses means that it can adhere to surfaces for longer periods, making it a cost-effective solution for municipalities looking to save on road treatment costs. A Safer, Eco-Friendly Ice Melting Solution: Safe Thaw Hope you have better clarity on ‘what melts ice’ now. While the above methods offer alternative ways to melt ice, there's another solution that's both eco-friendly and highly effective: Safe Thaw. This granular ice melt is free from chemicals and toxins, making it safe for pets, plants, and the environment. Unlike traditional salts that can corrode surfaces and harm the environment, Safe Thaw provides a safer alternative without compromising on efficiency. If you're in search of a DIY ice melt, incorporating Safe Thaw into your winter toolkit can be a game-changer. Conclusion Winter's icy grip doesn't have to mean resorting to harmful substances to ensure safe, slip-free surfaces. From the remnants of your morning coffee to byproducts of cheese and sugar production, nature offers a range of alternatives. However, if you're looking for a tried-and-tested solution that's gentle on the environment and surfaces, Safe Thaw is the way to go. By making informed choices, we can enjoy winter's beauty without compromising the health of our environment or safety. Read the full article

[romainshtz]

Copper and Concrete Raclette Melter Calling all cheese connoisseurs. Introducing our Copper and Concrete Raclette Melter - a fusion of exquisite design and irresistible flavors. It's time to get your raclette on.

[novelty-gift-ideas]

Cheese Melter

[comingfromastatechampionasshole]

I'm want to host a fondue night for some friends, do you have any recipes or tips for favorite things to dip? I'm gonna be doing it in a slow cooker, if that's relevant at all.

I was thinking of having both cheese and chocolate available.

If you’re doing it in a slow cooker, bear in mind that, depending on the size of your slow cooker, you’re going to need a lot more cheese or chocolate or whatever to cover the bottom and keep it from burning. Slow cookers can’t, in general I don’t think, go as low as a fondue pot can. At least, an adjustable fondue pot, I have some fondue pots that are just on or off. 

Anyway, I have a HUGE fondue party every year, so I do have some general stuff that I think is a help. 

Make sure you have everything precut and laid out. It looks more attractive, it’s easier, it encourages more social use of the fondue. 

Give everyone their own fork and put different washi tapes on the end of them to keep them apart. It removes easily, can be cheap if you go onto etsy and buy a box of surprise scraps, and is fun. 

 Things that are great for cheese: Bread, pretzels, vegetables (which I usually give a quick blanch to soften just a touch), little smokies (god I miss the turkey little smokies. They were sheer perfection), but don’t be afraid to get a little weird, as well! Ravioli, for example, are realy good dipped in cheese. So are pickles. 

Things that are great for chocolate: Pound cake, macaroons, fruit, peanut butter cookies, dried fruit, oatmeal cookies, and don’t forget more decadent things here and there like figs, which can add a real high-class air to your party but really aren’t THAT much more nuts per pound than things like dried fruit. 

Also consider looking at your local goodwill and getting a frydaddy and doing oil fondue! This is always the HUGE hit of my party, is doing meat and such in hot oil. You can also do hotpot style hot broth, but trust me when I say oil adds a level of searing and also sexy danger that is always a huge hit. Obviouslty if you do broth everything has to be VERY thinly sliced, if you do oil just make sure none of your guests are idiots. This is also a good place to do tater tots which can then be dipped in cheese! Also meat is great for this, I doubt you know anyone who keeps kosher enough to be bothered by it but if you have vegetarians you may want to ask how sensitive they are to the idea of crosspollination. The oil fondue always has the bbiggest crowd at my parties. 

Now, my Fonjew party has a ton of people at it, generally, so how I do it is: 

2 oil fonudes (for crowding)

2 cheese fondues: 1 traditional fondue with raclette and wine and all that shit, and one that’s a cheddar-beer concotion. 

3 dessert fondues: Chocolate, a plain caramel, and then a rotator, which has been chocolate peanut butter, chocolate strawberry, and this year may be chocolate mint. These are made in smaller pots. 

Recipes are pretty easy! I’ll have to wait till I get home to give you my ~traditional Swiss~ recipe because I got it out of an old 70s cookbook and I make it exactly once a year, but my beer cheese fondue is really simple and straightforward:

Ratio of cheese to beer to cream is 4:1:.333 and you can make this in any size from there. 

Cheddar -- shredded, but YOU HAVE TO SHRED IT. THIS IS ESSENTIAL. 

Heavy cream--because most cheddar with really well developed flavor is not a super good melter, we’re adding fat to the situation. 

Beer-- this should be a good beer, that you like. I really recommend brown ales for this but I’ve had many things work. I made it once with a saison and it was incredible. 

Mustard--I use maille old style

Garlic-- finely chopped or a paste

Salt and pepper -- you can certainly use different herbs and such, but I find it gilds the lily. 

So shred your cheese BY HAND and coat it with a little bit of flour. Then heat your beer slowly, low medium, to a gentle simmer to cook off a little bit of the alcohol, but don’t let it boil or you’ll destroy the flavor. Add the cream and bring it back up to a steaming simmer. Add in mustard and garlic. SLOWLY AND EASILY add the cheese, stirring between small handfuls for good melting. Speed is your enemy here. After you’ve done all the cheese, add salt and pepper. You will likely need very little to no salt.

[something-very-wrong]

A simple, but good, grilled cheese recipe:

Ingredients:

-2 slices of bread of choice. Sourdough works best.

-Sliced aged cheddar and sliced munster. Munster is an excellent melter with good flavor and aged cheddar has good cheese flavor. Slice your cheddar extra thin because it doesn’t melt great.

-Note: both munster and aged cheddar are low in lactose and often safe for lactose-intolerant people 👍

-Butter

-Paprika (optional, my family just does it this way)

-Mayonnaise, this will make the bread more crispy, so just trust me.

Instructions:

1) Put layer of mayonnaise of both sides of bread

2) Add cheese to bread and close sandwich

3) Add butter to pan and heat to medium

4) Put paprika of the side of sandwich that will be touching pan

5) Add sandwich to pan

6) Cook until crispy and cheese starts to melt

7) Add paprika to other side and flip

8) Cook until crispy and cheese is fully melted

9) Remove sandwich from pan and put on plate

10) Cut while hot, allow to cool slightly, and enjoy.

Can be served with a bowl of tomato soup for added goodness.

@ditzyclown

I wonder what grilled cheese tastes like every day

[abramsbooks]

RECIPE: Garlic-Honey Baked Briesus with Rosemary (from Cheese Sex Death by Erika Kubick)

There’s nothing that hits quite like a baked Brie. This hot tub of silky molten cheese is easy to make, eager to bed an array of accompaniments, and guaranteed to seduce anyone.

The Cheesus

Look for a small format wheel of Brie, Camembert, or similar body no more than 6 to 8 oz (170 to 225 g). I recommend using a cow’s milk body—they make the best melters! Her ripeness impacts her baking time, so keep your eye on Her as She bakes.

The Ingredients

Serves 2 to 4

1 8-oz (225 g) wheel of Brie, room temperature

2 small garlic cloves, finely chopped

2 tsp rosemary, chopped

3 T high-quality, local honey

Pinch of black pepper

Sliced baguette

The Ritual

Preheat the oven to 350°F (175˚C).

Use a sharp knife to score a crosshatch pattern into the top rind. Don’t go all the way to the bottom, though!

Stuff the garlic into the slits in the cheese and place the wheel in the center of a baking dish.

Sprinkle the rosemary over the cheese, then drizzle with honey.

Finish with black pepper.

Bake for about 15 minutes, until She starts to ooze.

Let cool for 3 to 5 minutes, then surround with baguette slices and devour.

The Rites

Bring Cheesus to room temperature before baking. This ensures that She heats evenly and doesn’t separate.

Keep the heat around 350°F (175°C). A lot of recipes recommend 400° (205°C), but if you cook Her too hot, the fat will separate and you’ll be left with an oily mess.

Score the rind with a knife. This helps the toppings seep in, and makes it easier to dip later. You can also completely take her top off for easy access to dipping decadence. Make sure you keep the wheel contained in a baking dish or even the box it came in.

Consume as soon as it cools enough. Baked Brie doesn’t keep.

The Service

Pair with crunchy carbs and sparkling wine.

The Variations

Use the same ritual and swap the toppings for the following suggestions:

Sliced apples tossed with a pat of melted butter + maple syrup + pinch of cinnamon

Spoonful of peach preserves + black pepper + chopped almonds

Handful of ripe berries + honey + chopped pistachios

From lauded cheesemonger and creator of the popular blog Cheese Sex Death, a bible for everything you need to know about cheese

For many people, the world of artisan cheese is an intriguing but intimidating place. There are so many strange smells, unusual textures, exotic names, and rules for serving. Where should a neophyte begin?

From evangelist cheesemonger Erika Kubick, this comprehensive book guides readers to become confident connoisseurs and worshippers of Cheesus. A preacher of the curd word, Kubick provides the Ten Commandments of Cheese, which breaks down this complex world into simplified bites. A welcoming sanctuary devoted to making cheese a daily part of life and gatherings, this book explores the many different styles of cheese by type, profiling commonly found and affordable wedges as well as the more rare and refined of rinds. Kubick offers divine recipes that cover everything from everyday crowd pleasers (think mac and cheese and baked brie) to festive feasts fit for holidays and gatherings. This cheese devotee outlines the perfect cheese plate formula and offers inventive yet easy-to-execute beverage pairings, including wine, beer, spirits, and non-alcoholic drinks. These heavenly spreads and recipes wring maximum indulgence out of minimal effort and expense. Filled with seductive photography and audacious prose, Cheese Sex Death is a delightfully approachable guide to artisan cheese that will make just about anyone worship at the altar of Cheesus.

For more information, click here.