The Real Cheese Companion: A Guide to the Best Handmade Cheeses of Britain and Ireland


The 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 ...

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