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From the country that makes the most cheese: A cookbook from a very smart cheesemonger


About a week or so ago a friend of mine, who is an excellent cook and a frequent contributor to this column, excitedly shared news of a cookbook she received for Christmas — “Caseus Fromagerie Bistro Cookbook: Every Cheese Has a Story.” Her enthusiasm for the book was so exciting, that I promptly sent a request to the publisher for a copy of my own and literally, within days, here it was. And, so goes the exuberance and pace for “Caseus,” both the name of the cookbook written by Jason Sobocinski and his award-winning bistro/cheese shop, located in New Haven, Connecticut. With the kind of know-how, confidence and energy that comes along with an earned master’s degree in gastronomy (from Boston University) and a move-up-the-ranks stint at Cambridge’s celebrated Formaggio Kitchen, Sobocinski also captured the spot as host of the Cooking Channel’s “The Big Cheese (www.cookingchanneltv.com),” a show that has Sobocinski not only touring some of the best cheese-making establishments in the country, but also cooking their cheese alongside esteemed local chefs, as well. With the United States’ being the foremost makers of cheese in the world, Sobocinski encounters no shortage of material for his show — or his bistro.

Read the full story via blufftontoday.com



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