"I am as unlikely a cheese expert as they come," observed Manhattan cheesemonger Anne Saxelby, "but I am so glad that cheese chose me." Even if you're someone to whom Swiss cheese seems exotic, this book can show you how to make a stylish cheese platter, repurpose leftovers into something delicious, and expand your appreciation for good cheese. Alongside the history and fundamentals of cheese making, the late and much-missed Saxelby reveals why cheese is actually good for you (and doesn't make you fat), weighs in on the great dairy debate of pasteurized versus non-pasteurized, and helps improve your cheese vocabulary with a handy lexicon.