Pre-Order My Book & Join Me for a Free Class
My next book book, Madame Fromage's Adventures in Cheese, comes out September 12, and I'd love to celebrate it with you!
First, my apologies. This has been a snooze-letter for the last month, thanks to a bad case of tendonitis in my right arm, so life has been more about massages than fromages. Not that I’m complaining. A break from laptop living and social meds is good for de-scrambling the brain. And I’ve learned to dictate my thoughts using Google voice, which allows me to nibble and “scribble” at the same time. In fact, I’m composing this aloud right now over a very runny robiola.
Here's the big news: Madame Fromage’s Adventures in Cheese drops in less than one month, and I’m celebrating with a virtual party/class that is free for everyone who places a pre-order for the book before September 12, 2023. All you have to do is sign up for the free class and upload your book receipt from whatever outlet you use for purchasing books. Then, we’re golden. Then, we can eat Gouda together and talk beautiful pairings!
In the free class, I’ll be sharing tips on building a board, offering cheese travel advice, and answering any question you might have about life along the Milky Whey. Plus, I’ve got a fun pairing for all of us to taste together – you’ll receive details in an email before the event, and you can pick up a few things from the store. Then we can nosh and talk flavor notes if you feel like getting geeky. Or you can just enjoy a beautiful bite that is, in a word, transformative. I want to introduce you to a Gouda pairing I first tasted in the Netherlands that put me into an altered state. I want to take you there, to travel with you by tastebud.
About The Book
Madame Fromage’s Adventures in Cheese is all about travel, especially kitchen-table travel. I believe that when you eat a great morsel of cheese, it can teleport you from wherever you are to France or Italy or a Swiss Alp. You must close your eyes, inhale deeply, and eat very slowly. Then it happens. There’s a brief purple-blue ripple behind your eyelids — like velvet curtains shifting — then the colors open and you’re embraced by a field of lavender outside a milking barn in rural France, or held in the sway of cow bells ringing across a mountain on a late spring morning in Switzerland.
The smell and taste of a great cheese are tickets to its origin. I’ve written this book so that you can leave your life as often as you like, simply by tasting wonderful cheeses. And of course, it you want to travel to the places where wonderful cheeses are made (as I have, in the process of writing of this book), then I’ve made sure you have all the stories, notes, tips, recommended cheese shops, websites, and mental dairy dexterity you need.
Starting this fall, I’ll be teaching online classes about eight different styles of cheese – each one is a chapter from the book. If you care to join me, you can train to be a cheese adventurer and begin exploring the most delicious cheeses of the world. Consider this giveaway for a free class as a little taste of what’s to come. And also as a monumental THANK YOU for pre-ordering the book! It means so much to me, after five years of quiet, diligent, dee-licious work to write it.
Peep a Chapter
Hungry for a little peek? Here’s a video showing one of my favorite chapters – Chapter 2: A Soft-Ripened Safari. It’s all about bloomy cheeses, like Brie and Camembert, not to mention the one I am eating right now. A robiola. To me, a robiola is the gazelle of soft cheeses – dashing, supple, deeply elegant, not too furry. Have you tried it? I think it’s the most underrated soft cheese there is, and I want more people to discover it.
Thank you for supporting my funny world of lactic verbiage and erratic cheese updates. I hope my new book inspires you to go on a spree of exploring new cheeses. And perhaps, one day, we’ll meet up for a bite on a Paris park bench, or in a sheep pasture outside a Belgian abbey (my current haunt). Until then, I look forward to welcoming you virtually to my first-ever online book launch in September. See you then!
Thanks so much, Lindsey!
I use your House of Cheese book for ideas and inspiration all the time. I can't wait for this book!