This week I’ve been working on non-Kitchen Kat cookbook reviews, one of which explores cheese. I can think of no better person to critique a cheese book for I am an absolute fromage fanatic. Whenever I’m on vacation or craving comfort food, I skip the ice cream, cookies and candy. Instead I buy a wedge of Manchego, Emmental or drunken goat and a loaf of good bread and I eat cheese. The writer Clifton Fadiman once described cheese as “milk’s leap toward immortality.” How true. It all begins with milk. Allow natural bacteria or starter culture work its magic on goat’s, sheep’s, cow’s or buffalo’s milk. Eventually the milk thickens and then separates into curds and whey. Drain off the liquid whey and you’re left with curds. From here it’s all about shaping and ripening or aging those milk solids. The end result? Cheese. Rather than muddling through how a gallon of whole cow’s milk becomes a pound of provolone, I’ll stick with what I know — cooking with and eating cheese. However, if you’re …