The Real Cheese Companion

The Real Cheese Companion

by Sarah Freeman
     
 
The craft of cheesemaking is currently experiencing 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 type, hard sheep's cheeses, which can be used in the same way as Parmesan and pecorino, both hard and soft goats

Overview

The craft of cheesemaking is currently experiencing 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 type, 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. Cheese enthusiast 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. She watched the cheeses being made - from raw milk through to maturing - asked questions and tasted extensively. In The Real Cheese Companion she reviews over 150 of these handmade cheeses, describes the individual cheesemaking process, and provides the cheese connoisseur with a unique collection of recipes and serving suggestions.

Product Details

ISBN-13:
9780316883221
Publisher:
Little, Brown & Company
Publication date:
07/01/1998
Pages:
255
Product dimensions:
5.91(w) x 9.06(h) x (d)

Related Subjects

Meet 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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