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.
As a successful cheesemaker himself, Nick also shares his knowledge of making, serving and storing cheese at home, as well as more than 70 recipes that celebrate it in its myriad glorious forms. Whether it be a winning saag paneer, the definitive margherita, or the perfect fondue, there is a dish here for every type of cheese lover. With its elegant design and stunning photography Milk. Made. gives you all the information you need to make good choices about cheese, and having bought it, how to store it, serve it and cook with it. If cheese is your thing, Milk. Made. Is for you.
Publication Date: 06-Sep-2016
Publisher: Hardie Grant Books
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