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A Cheesemonger’s History of the British Isles
Cheesemaking. The earliest evidence for cheesemaking has been dated back to 4000bce in England, and we’ve been making it, and enthusiastically eating it ever since.
This book takes the history through the Romans love of good cheeses, the monk cheesemongers, the regional cheesemongers, the science of cheesemaking, and the present day skilled cheesemakers.
We get to know the major cheese styles – the blues, washed rinds, semi-softs and, unique to the British Isles,
There are so many more cheeses than a good cheddar, and they are all seriously tempting. A big thank you to Ned Palmer for his recommendations in this celebration of cheeses.