In her follow-up to the IACP Award-winning "The New American Cheese," Werlin guides us to matching the extraordinary artisan cheeses being made across America with perfectly paired wines. The book begins with an overview of the seven basic styles of cheese, from fresh, tangy chevre to buttery soft-ripened cheese to nutty, aged gouda. She explains how each is made, what flavor qualities each has, and what types of wines will generally bring out he best in each category of cheese. She offers the same kind of overview for American wines. Guidelines for combining American cheese and wine, clues for making the perfect pairs, and extensive charts showing the ideal combinations at a glance make this book an indispensable resource. The book also includes profiles of 50 American cheese-makers and winemakers and 55 delectable recipes for dishes that use cheese or feature cheese by itself.