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The craft of cheesemaking is undergoing an exciting revival. A new generation of artisan cheesemakers is now producing not only the hard cows' milk ...Show synopsisThe 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, both hard and soft goat 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.Hide synopsis
Description:Very Good. The book has been read, but is in excellent condition...Very Good. The book has been read, but is in excellent condition. Pages are intact and not marred by notes or highlighting. The spine remains undamaged. Trade paperback (US). Glued binding. 310 p. Contains: Illustrations.
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Description:Good. The book has been read but remains in clean condition. All...Good. The book has been read but remains in clean condition. All pages are intact and the cover is intact. Some minor wear to the spine. Trade paperback (US). Glued binding. 310 p. Contains: Illustrations.
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