"Four things in life are the older the better: wine, cheese, rug,
and friendship." Cheese is more than a rich food, an iconic or
cultural object. Cheese is information, an authentic element of
heritage that brings people together. What's in the air, water and
soil of a particular region, influences the flavor of cheese.
Touching our palates cheese informs us about the place it was made,
about people mastering it, and about the grass the cattle has
consumed. The business of judging a crumb of cheese has been taken
with a great seriousness over the centuries. The 'abracadabra' of a
cheese-fancier and connoisseur is comparable to that of the wine,
tea, sumptuous sauce or caviar tasters. Each type of cheese is
ripened by a certain microflora which then interacts with
lactobacilli in our intenstine. These lactobacilli are the 'white
knights' that enhance our health, immune defense, appetite and
sense of fullness. But their own requirements and outputs change
every moment. That is why today you may wish a hard Gouda, tomorrow
light Feta, the next day an extra-nutritious Saint Andre. But you
will not wish eating them all together in one meal. With unique
stories and illustrations, this book intends to entertain both the
junior and adult, with the whereabouts, descriptions, and content
of the 37 world-class cheeses. Designed as a pourquoi tale, it
involves two scavengers, raccoons Maitre Fromager (cheese masters),
who help the residents of the fictitious Alpine town Cheesebaden to
improve their cheesemaking technology, by sharing with them their
natural secrets of cheese aging inside the oak-logs, Kaselagerung."
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