By James Norton, The Washington Post
“Certain corners of the food world accumulate cranky high priests and priestesses, full of solemn proclamations and self-serious warnings about the correct way to make, buy or describe the things we love. Start a conversation about wine or coffee with the wrong person and get ready for a lecture packed with pseudo-science, judgmental snobbery and personal observations passed off as industry gospel.
Cheese fanatics can be as bad as any other kind, and many a tedious tome has exacerbated the situation, casting drab shadows where sunlight belongs. And then there are books like “It’s Not You, It’s Brie,” by Kirstin Jackson. It elegantly wedges through the tedious jargon and pomp of cheese culture.”