Milk Made A Book About Cheese: How to Choose It, Serve It and Eat It


Milk. Made. is an elegant and comprehensive tour of the art of cheese-making and eating – from selecting cultures, to the practises of production that cross continents, and right through to the best recipes to enjoy them. Within the pages, you will find sections on the key types of cheese (and other dairy products) as well as how to make the cheese, store the cheese, serve the cheese, and the history of the cheese itself. For those who don't want to make it but simply love to eat it, Milk. Made. includes 60 comprehensive recipes such as croque monsieur, onion soup with grilled cheese croutons, beetroot and feta tart, sour cream scones, classic fondue and many more.

Accompanied by photographer Alan Benson, Nick visits internationally renowned cheesemakers in Australia, France, the UK, Switzerland, and the US interviewing some of the most inspiring cheese connoisseurs from around the world. From the Le Sapalet Dairy in the picturesque Switzerland to American cheese authority Peter Dixon, of Parish House Creamery in Vermont; and cheddar specialists Westcombe Dairy in England, to the maturation cellars at Fort Des Rousse on the French/Swiss border. Milk.Made. takes readers behind the scenes sharing the history, and busting the myths. At once casual, familiar, sophisticated and cultured, this book is the ultimate guide to cheese-making and the best cheeses of the world.
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ISBN:

9781743791356

Format:

Hardback

Pages:

288

Dimensions:

24cm x 19cm

Weight:

1240g

RRP:

$55.00

Category:

Food

Publisher:

Hardie Grant Books

Published:

01 August 2016

ABOUT THE AUTHOR

Nick Haddow

Nick Haddow is the founder of Bruny Island Cheese Company on Bruny Island, Tasmania. He moved to Tasmania in 2001, first to work at the internationally renowned Pyengana Dairy, before moving on to his own business in 2003. He has a long background in hospitality and food: his cheese mentors include Will Studd and Richard Thomas (two of the biggest names in Australia); he won a Queen's Trust Grant to work with cheese makers in Europe; scored a