The two subtitles to American Cheeses tell us a lot: "The Best Regional, Artisan, and Farmhouse Cheeses," and "Who Makes Them and Where to Find Them." Food consultant Clark Wolf has written an interesting book for anyone remotely interested in the birth and development of the American artisanal cheese movement. And thanks to the good folks at Simon & Schuster, we have four copies of this tangy read to give away. To win a copy, just tell us what your favorite kind of American artisanal cheese is here in the comments. —Ed Levine
Contest will end and comments will close at 3 p.m. ET, Monday, January 12, 2009. One entry per community member. The standard Serious Eats contest rules apply.