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Synopsis
During visits to cheesemakers from Southeast England to the Scottish Highlands, the author watched, asked questions, tasted and then developed a collection of recipes and serving suggestions. Her cookbook provides over 150 recipes using a wide variety of British cheeses.
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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.
About the Author
Sarah Freeman was the author of six cookbooks: a biography of Mrs. Beeton and the bestselling 'Student Cookbook' series. She died in December 2007.
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- PublisherLittle, Brown & Company
- Publication date1998
- ISBN 10 0316883220
- ISBN 13 9780316883221
- BindingHardcover
- Number of pages256
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The Real Cheese Companion
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The Real Cheese Companion
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ISBN 10: 0316883220
ISBN 13: 9780316883221
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The Real Cheese Companion
Published by
Little, Brown & Company, 1998
ISBN 10: 0316883220
ISBN 13: 9780316883221
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The Real Cheese Companion
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ISBN 13: 9780316883221
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The Real Cheese Companion
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ISBN 10: 0316883220
ISBN 13: 9780316883221
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The Real Cheese Companion
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ISBN 10: 0316883220
ISBN 13: 9780316883221
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