I didn't want to write another guidebook. I wanted to tell my story of pursuing my passion. And the stories of the makers I've met who were doing the same... 

Liz Thorpe has written a book about American cheese, and it is the best book about cheese you’ll ever read…to the reader who wishes to truly grasp and be exhilarated by the infinite connections between lyric beauty, the beast, the sky, the earth, and people, I cannot more fervently recommend these pages.
— Steve Jenkins, Cheese Legend and Author, Fairway Market
From industrial to iconoclastic, Liz Thorpe alluringly describes how American cheesemakers reinvented Old World traditions for New World consumption: the good, the bad and the unpasteurized. The Cheese Chronicles does more than just introduce us to America’s rediscovered culinary frontier—it offers everyone from novice to affineur an informative and unconventional context for what can only be described as a revolution in cheese.
— Dan Barber, executive chef and co-owner, Blue Hill and Blue Hill at Stone Barns
Learning about cheese through the wonderful, irreverent Liz Thorpe is a giddy trip.
— Gotham Magazine
Young and hip, Liz accomplishes the impossible, making cheese sexy.
— Sacramento Book Review
Liz Thorpe has filled this book not only with wonderful details on the making, marketing and eating of cheese but also with her outgoing, entertaining and down-right honest personality. Liz will have you drooling for cheese while laughing out loud…she also presents, without any preaching whatsoever, one of the best motivational descriptions I’ve read for local, non-mass produced food.
— Project Foodie, Fall 2009 Foodie Reading List
“…tells of an author who has crossed the country discussing, studying and tasting cheeses. From her own life and career passion for cheese to how Liz Thorpe became the country’s youngest expert on cheese, this is a lively, winning chronicle any general or culinary library will welcome.
— California Bookwatch