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

by Sarah Freeman

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 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.

360 pages, Paperback

First published January 1, 1998

Reviews

[Stan Bebbington]

All you need to know about UK hand made cheeses without the aroma. The book opens with an overview of techniques of manufacture. Recipes are added to try. The index is sorted by animal and then in descending order of viscoscity. Awards are given and notes on variations in processes at each creamery. I would recommend it to those who are reluctant to tear themselves away from Cheddar. Start with Ticklemore or Berkeswell.