Best Of British Cheese

World Cheese Book shows you how to enjoy more than 750 of the world's finest cheeses and includes tasting notes and serving tips. World Cheese Book is the comprehensive guide to cheese and covers more world cheeses, with more photography, than any other book on the subject. Discover the flavor profile, shape, and texture of just about every imaginable cheese in this exhaustive, at-a-glance reference. Written by a team of experts, each writing about their own region, World Cheese Book is a treasure trove of information for the truly adventurous cheese lover and a complete guide to the world of cheese. A tour of the finest cheese-producing countries reveals local traditions and artisanal processes — from Europe, the United Kingdom, and Scandinavia to the Americas to Asia, Australia, and New Zealand. Images of each cheese (inside and out) give an up-close view of each variety. Step-by-step techniques show how to make cheese in your own kitchen. Complementary food and wine pairings round out the offerings in World Cheese Book with the best part of all: Learning how best to enjoy eating these uniquely wonderful cheeses.

THE TOP 10 SUNDAY TIMES BESTSELLER Shortlisted for the André Simon Food and Drink Book Awards for 2019 'A beautifully textured tour around the cheeseboard' Simon Garfield 'Full of flavour' Sunday Times 'A delightful and informative romp' Bee Wilson, Guardian 'His encounters with modern-day practitioners fizz with infectious delight' John Walsh, Sunday Times Every cheese tells a story. Whether it's a fresh young goat's cheese or a big, beefy eighteen-month-old Cheddar, each variety holds the history of the people who first made it, from the builders of Stonehenge to medieval monks, from the Stilton-makers of the eighteenth-century to the factory cheesemakers of the Second World War. Cheesemonger Ned Palmer takes us on a delicious journey across Britain and Ireland and through time to uncover the histories of beloved old favourites like Cheddar and Wensleydale and fresh innovations like the Irish Cashel Blue or the rambunctious Renegade Monk. Along the way we learn the craft and culture of cheesemaking from the eccentric and engaging characters who have revived and reinvented farmhouse and artisan traditions. And we get to know the major cheese styles - the blues, washed rinds, semi-softs and, unique to the British Isles, the territorials - and discover how best to enjoy them, on a cheeseboard with a glass of Riesling, or as a Welsh rarebit alongside a pint of Pale Ale. This is a cheesemonger's odyssey, a celebration of history, innovation and taste - and the book all cheese and history lovers will want to devour this Christmas.

'A collection of unusual and tempting recipes' Sunday Post A uniquely British phenomenon, there is something magical about cheese on toast. Two simple ingredients that, when put together, are the greatest of comfort foods and the quickest of meals. At its most basic level, this staple of many a British teatime is a delicious pairing, as award-winning cheesemonger Steve Parker shows in this celebration of the nation's favourite cheeses British Cheese on Toast will take you on a tasting tour of British cheeses, showcasing the absolute best along the way. From Cheddar to Wensleydale via soft, blue, smoked and goat's, in this book you'll find over 100 recipes plus advice on which cheese to use with which type of bread, as well as suggestions for innovative sweet and savoury flavour combinations to take things to another level. With a handy guide to shops where artisan cheeses featured in the book can be bought, as well as tips on using supermarket and own-brand cheeses, British Cheese on Toast is a complete celebration of this traditional meal. The perfect gift for cheeselovers everywhere. Recipes include: *Isle of Mull Cheddar with Whiskey Soaked Haggis *Waterloo with Roasted Cherries *Tunworth with Roasted Garlic, Rosemary and Honey *Grandma Singleton's Lancashire Macaroni Cheese *Appleby's Cheshire with Apricots *Real Yorkshire Wensleydale with Crystallised Ginger *Old Winchester Aubergine Parmigiana *Colston Bassett Stilton with Figs and Honey *Cornish Blue with Tenderstem Broccoli and Almonds

From a young and fresh Cornish Yarg to a rich and complex Stilton, celebrate the variety, quality and pure culinary pleasure of Great British Cheeses. Discover everything you ever wanted to know about cheese from detailed profiles of over 300 types from around Britain and Ireland. You'll discover a range of the finest farmhouse produce and follow the traditional methods of how cheese is made. Plus, trace the colorful history of different cheeses, get advice on serving and how to put together an impressive cheese board and find out what to buy where, from specialist cheese shops to websites.

From baker, beekeeper and birdwatcher to falconer, farrier and forager, join poet Angus and printmaker Lilly as they explore the British Isles, uncovering and celebrating our crafts and traditions. This collection of poetry and printmaking aims to capture and celebrate the heritage and craftsmanship of the British Isles. The book comprises of thirty poems with accompanying black and white linocut prints. In this book, Angus and Lilly draw attention to traditional, artisan crafts of particular importance as many are in danger of becoming 'extinct' and there is a fear that, without recognition, aspects of our cultural heritage will disappear. This is a timely celebration of rural lifestyle.

'Palmer writes with pace and passion ... Full of flavour' Sunday Times A Cheesemonger's Compendium introduces 150 of the finest cheeses from across the British Isles. It is a perfect companion for all of us hooked by Ned Palmer's acclaimed Cheesemonger's History. Each cheese on Palmer's cheeseboard is accompanied by a morsel of history or a dash of folklore, a description of its flavours, and an enticing illustration. Palmer peppers his book with stories of eccentric and colourful cheesemakers and celebrates both traditional farmhouse and modern artisanal cheeses - fresh, mould-ripened, washed-rind, blue and hard. He explains how to buy your cheese like a monger, how to cut and store it, and how best to match it with drinks. The guide is completed by a brilliantly illustrated gazetteer.