Review: The Whole Fromage

The Whole Fromage by Kathe Lison


Oh, to be French and lactose intolerant. Luckily, I see my lone dietary restriction as a hearty challenge to see what diary products are worth suffering the slings and arrows of indigestion for. Milk? Not so much. Baked Brie? Pass me the Lactaid. Lately, while I’ve been cooling my heels in my hometown between academic gigs, I’ve been spending every Saturday morning at our farmer’s market with my mother and mainlining Capra Gia goat cheese. Goat milk is actually easier for people like me to digest, and it is also delicious. When I saw an entire book about not only cheese, but French cheese, I knew I had to honor the motherland and my newfound adoration of goat cheese. (She makes this cranberry chevre that is just… oh man…)

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