The craft of cheesemaking is undergoing an exciting revival. A new generation of artisan cheesemakers is now producing not only the hard cows’ milk and blue cheeses usually associated with Britain, but also soft cheeses of the Brie and Camembert variety, hard sheep’s cheeses, both hard and soft goat cheeses, and a small but growing number of organic and buffalo cheeses. Cookbook author Sarah Freeman visited farmhouse cheesemakers throughout Britain and Ireland in the belief that knowing the cheeses and understanding how they are made can only enhance the enjoyment of them. In The Real Cheese Companion, she reviews over 150 of these handmade cheeses, describes the individual cheesemaking processes, and provides the cheese connoisseur with a unique collection of recipes and serving suggestions.
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Book Description
Editorial Reviews
Review
'Now more than ever there's no need to look beyond the British Isles for a world-class cheeseboard' - THE TIMES
From the Publisher
The craft of cheesemaking is undergoing an exciting revival. A new generation of artisan cheesemakers is now producing not only the hard cows’ milk and blue cheeses usually associated with Britain, but also soft cheeses of the Brie and Camembert variety, hard sheep’s cheeses (which can be used in the same way as Parmesan and pecorino), both hard and soft goats’ cheeses, and a small but growing number of organic and buffalo cheeses. Cookbook author Sarah Freeman visited farmhouse cheesemakers throughout Britain and Ireland in the belief that knowing the cheeses and understanding how they are made can only enhance the enjoyment of them. In The Real Cheese Companion, she reviews over 150 of these handmade cheeses, describes the individual cheesemaking processes, and provides the cheese connoisseur with a unique collection of recipes and serving suggestions.
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5 of 5 people found the following review helpful:
5.0 out of 5 stars
Cheese adventure through the British Isles,
By jefkat (Harrisburg, PA United States) - See all my reviews
Amazon Verified Purchase(What's this?)
This review is from: The Real Cheese Companion: A Guide to Best Handmade Cheeses of Britain and Ireland (Paperback)
Cheese addicts know that some of the best cheeses available are made in the United Kingdom and Ireland. Sarah Freeman has visited almost all of the artisan cheesemakers at their farms, and tells their individual stories. She also discusses each cheese in detail and tells how it is made. As an added bonus, there are numerous intriguing recipes for which quantities of ingredients have thoughtfully been given both in metric units and in American ounces/pounds. There aren't many pictures, but the descriptions of the cheeses are so good that you'll want to give them all a try!
4.0 out of 5 stars
Of course Madam!,
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This review is from: The Real Cheese Companion: A Guide to Best Handmade Cheeses of Britain and Ireland (Paperback)
An index of the time very well done. My only regret is the small format and lake of pictures.
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Inside This Book
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First Sentence:
Anne Wigmore is unique among the cheesemakers in Britain in coming, not from a farming background but from the other, more modern arm of cheesemaking, the laboratory - and stands as proof of just how valuable an intimate knowledge of the relevant chemistry and microbiology can be. Read the first page Key Phrases - Capitalized Phrases (CAPs): (learn more)
British Cheese Awards, Neal's Yard Dairy, Single Gloucester, Double Gloucester, Charles Martell, James Aldridge, Lanark Blue, Wick Court, Colston Bassett, Golden Cross, Red Leicester, Bath Soft, Hereford Hop, Milk Marketing Board, Robin Congdon, Duckett's Caerphilly, Gloucester Cattle Society, Olivia Mills, Shepherd's Purse, Somerset Brie, Stinking Bishop, West Cork, West Country, Celtic Promise, Double Worcester New!
Concordance | Text Stats Browse Sample Pages:
Front Cover | Table of Contents | First Pages | Index | Back Cover | Surprise Me!
Anne Wigmore is unique among the cheesemakers in Britain in coming, not from a farming background but from the other, more modern arm of cheesemaking, the laboratory - and stands as proof of just how valuable an intimate knowledge of the relevant chemistry and microbiology can be. Read the first page Key Phrases - Capitalized Phrases (CAPs): (learn more)
British Cheese Awards, Neal's Yard Dairy, Single Gloucester, Double Gloucester, Charles Martell, James Aldridge, Lanark Blue, Wick Court, Colston Bassett, Golden Cross, Red Leicester, Bath Soft, Hereford Hop, Milk Marketing Board, Robin Congdon, Duckett's Caerphilly, Gloucester Cattle Society, Olivia Mills, Shepherd's Purse, Somerset Brie, Stinking Bishop, West Cork, West Country, Celtic Promise, Double Worcester New!
Concordance | Text Stats Browse Sample Pages:
Front Cover | Table of Contents | First Pages | Index | Back Cover | Surprise Me!
Citations (learn more)
This book cites 9
books:
See all 9 books this book cites
3
books
cite this book:
- Cooking for Blokes by Duncan Anderson in Back Matter (1), and Back Matter (2)
- Flash Cooking for Blokes by Duncan Anderson in Back Matter (1), and Back Matter (2)
- Healthy Fruit Desserts Pb by Christine McFadden in Back Matter
- Healthy Main Meal Salads by Christine McFadden in Back Matter
- Practical Sheep Dairying by Olivia Mills on page 1
See all 9 books this book cites
- The Cheese Lover's Cookbook and Guide: Over 150 Recipes with Instructions on How to Buy, Store, and Serve All Your Favorite Cheeses by Paula Lambert in Back Matter
- Cornucopia: A Gastronomic Tour of Britain by Paul Richardson on page 16
- Food Quality and Consumer Value by Monika J.A. Schröder in Back Matter
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