I first heard of Madame Fromage from Joe Berlowitz’s American Cheese, which opened my eyes to a cheese world in America that I didn’t know existed. Mme Fromage was one of the people whose extensive knowledge of cheese helped educate and inspire him, which in turn educated and inspired me. And now Madame Fromage has built on that to educate and inspire us all to the cheese of the world in Madame Fromage’s Adventures in Cheese. And I just want to say, I’ve got my metaphorical bags packed (with crackers, mostly) and I am ready. Show me your world of cheese!

Madame Fromage’s real name is Tenaya Darlington, and by day she is an educator and a writer. She started a cheese blog in 2007 under the name Madame Fromage, and went on to write for magazines, write a book for Di Bruno Brothers House of Cheese, and now she even runs cheese tours to Europe as well as offering virtual classes on her website. She has spent over 15 years as a cheese journalist, and she shares her expertise and her passion for cheese with readers of this new book.

She starts us on our cheese journey by talking about the main ingredient, the milk. Whether it’s cow, sheep, goat, or buffalo milk, the fresher the milk, the better the cheese. There are a lot of variables that go into the flavor of the milk, starting from the plants that the animals eat. A talented cheesemaker can bring out the mild flavors of the grass, of the local herbs or flowers or mushrooms. And the people Mme Fromage introduces us to are all talented. She takes us into the world of a cheesemaker, cheesemonger, affineur, washed-rind cheese specialist, and cheese painter, among others. She gets us backstage at the Cheesemonger Invitational and can help you feel at home at any cheese shop.

But throughout her travels, she makes sure that we know what to do with the cheese when we get home. She teaches us how to put together a cheese board, helps us make a fondue, teaches us how to store the cheese, offers up ideas for alcohol and smack pairings, and gives us options for adding cheese to meals. She teaches us how to taste cheese like a pro and offers a list of 50 must-try cheeses to practice that technique on. And when you want more than that, she has ideas for cheese travel that includes festivals and international destinations.

If you’re curious but holding back because you prefer to eat healthy, Madame Fromage will explain how healthy these cheese are. Because the animals have a plant-based diet and these cheeses are made fresh, without preservatives, they’re better than some of the usual grocery store choices. And the fermentation that comes with aging offers up healthy bacteria for your system. In other words, cheese is a superfood. And if you’re worried about the cost of getting into cheese this deeply, well, that is a legitimate concern. But she does understand and offers up budget ideas for cheese fans without a lot of money to spend.

I have loved the time I spent with Madame Fromage and her love of cheese. But I will say that reading it once will not be enough. I will spend a lot of time picking this up again and again, like a beloved cookbook. I will go back to her cheese board ideas and pairings. I will make lists of cheese I want to try and haunt the websites she recommends for buying cheese. I will be reminded of the people who put their time and energy into their cheeses. I will dream of shopping for cheese in Italy and France and the Alps. And I will be grateful that I had such a generous and knowledgeable tour guide. This one is a keeper, and it would make an amazing gift.

Egalleys for Madame Fromage’s Adventure’s in Cheese were provided by Workman Publishing Group through NetGalley, with many thanks.