Table of Contents
Introduction Fresh out of Red Leicester 7
Chapter 1 Neolithic feasting 4000 BCE-43 CE Sleightlett 11
Chapter 2 What the Romans did for our cheese 43 CE-1066 Spenwood Wigmore 39
Chapter 3 The benefit of monks 1066-1348 Milleens 73
Chapter 4 Market forces 1348-1547 Gorwydd Caerphilly 115
Chapter 5 Big cheese 1547-1688 Appleby's Cheshire 153
Chapter 6 The birth of a brand 1688-1837 Stichelton 189
Chapter 7 Ploughman's lunch 1837-1901 Westcombe Cheddar 217
Chapter 8 Farmhouse to factory 1901-74 Hawes Wensleydale 251
Chapter 9 The Great Cheese Renaissance 1974-99 Lanark Blue 283
Chapter 10 Let a thousand cheeses bloom 2000-Postmodern cheese 315
A Brief Directory Some favourite cheeses 341
Sources & Further Reading 355
Acknowledgements 358
Photo Credits 360
Index 362
