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"Clearly, this is someone who not only celebrates cheese, but also the written word, which is what makes Immortal Milk such a great read."
— Domenica Marchetti, The Washington Post

"Foodies and travel junkies will salute this terrific tale, as will any reader in line for a fact-filled, fun read—a winner!"
— Indie Next List

"Memorable ... bouncing between travelog and poetry, history and buying guide ... LeMay is an engaging writer .... This will appeal to readers with high literary sensibilities looking for an erudite intro to the appreciation of cheese."

— Library Journal

"Clifton Fadiman once called cheese 'milk's leap toward immortality.' LeMay will tell you why cheese will likely always flavor our culinary imaginations."
— Cap Cod Times

Because your cheese should love you back

 

"Eric LeMay's Immortal Milk does for cheese all that ought to be done for cheese: it takes something micro, the history of milk gone bad, and turns it into something macro, the story of how the way we eat becomes the way we live." 
— Adam Gopnik, author of Paris to the Moon

"The next best thing to tasting the cheese itself .... a warm, even gooey, appreciation of a much-loved and often misunderstood food."
— Publisher's Weekly

"An elegant and nuanced brand of food writing .... For student foodies, or even just the average cheese-lover, Immortal Milk may hit the ideal blend of education and indulgence."
— Columbia Spectator

"It's a celebration of what's, essentially, milk so bad it's good."
— The Star-Ledger

"The book weaves travel stories with in-depth research about all things cheese - including a terrific chapter about why we call things “cheesy”.... I had a lot of fun reading his milky musings."
— Scott of Scott's Pizza Tours

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A chapter of Immortal Milk appeared in Best Food Writing 2009

"[T]oo fun and smart to put down .... The author is a consummate storyteller, offering readers a detailed account of every situation matched with pithy commentary. Part rhapsody, part comic rant, each chapter .... is a literary joy ride that is both informative and insightful, engaging readers through a unique appreciation for “the sparks that fly between the enthusiast’s love and the expert’s knowledge” of cheese."

— Culture: The Word on Cheese

"Love cheese? Crave good writing? Then you’ll savor these pages .... the most delectable morsels are what can be described only as LeMay’s odes to cheeses, which soar beyond the flavors .... A book for serious epicures."

— The Virginian-Pilot

"LeMay chronicles this whole romp with expertly crafted observations and self deprecating humor. Geeks will appreciate his detours into such issues as the meaning of 'cheesy' (as in campy), or how you can compare the experience of eating cheese to reading a novel by Danielle Steele. And while he insists that he and Chuck are just cheese 'enthusiasts' its clear that by the end of the book, they have transported themselves by sheer force of will into experts. Follow along and you'll laugh, you'll cry and you'll learn a lot about cheese."

— Tami Parr, the Pacific Northwest Cheese Project

"Accompanied by his girl Chuck, LeMay drained whey, helped birth a goat, and smuggled unpasteurized Sainte-Maure into the U.S., but mostly he ate—and the way he describes each bite is exhilarating .... LeMay makes cheese seem accessible—no, necessary."

— Ellen Carpenter, Nylon Guys

"[A] delightful, screwball take on the world (read: cheese) that combines lucid fun-with-language and uniquely specific observation .... Immortal Milk: Adventures in Cheese celebrates exactly that: milk elevated to Royalty Everlasting. LeMay’s memoir is outstandingly cheesy ... as only a great cheese that ripens beautifully can be."

— Paulette Licitra, Alimentum: The Literature of Food

"When I found my mailbox stuffed with ... Immortal Milk, a book devoted to cheese and the adventures of a fellow cheese enthusiast, I gave a little squeak of joy .... This is just the kind of book one could happily leap into, preferably with a nice wedge of Cowgirl Creamery Red Hawk and a glass of Alsatian riesling at your elbow."

— Dana Velden, The Kitchen