Description
Book SynopsisThe past two decades have seen a revival in the popularity and availability of British hand-made cheeses. Sarah Freeman set out in the spirit of discovery to write a companion guide to this unique industry, in the belief that knowing the cheeses and understanding how they are made can only enhance our enjoyment of them.
THE REAL CHEESE COMPANION is the result of her extensive research. During her visits to cheesemakers - from Southeast England to the Scottish Highlands - she watched, asked questions, tasted and then went away to develop a unique collection of recipes and serving suggestions. Using an enormously varied selection of cheeses - from goat to cow, soft and creamy to hard and crumbly, white to blue-veined - she presents a mouth-watering selection of dishes such as ''Cerney'' and Haddock Fish Cakes, ''Somerset Brie'' and Garlic Mushrooms, Poached Chicken Breasts with ''Harbourne Blue'' and Brandy Sauce.
Trade Review'Now more than ever there's no need to look beyond the British Isles for a world-class cheeseboard' - THE TIMES
