Real Cheese Companion A Guide To Best Handmade Cheeses Of Britain And Ireland

The craft of cheesemaking is currently experiencing 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 cheese of the Brie and Camembert type, hard sheep's cheese, which can be used in the same way as Parmesan pecorino, both hard and soft goat's cheeses, and a small but growing number of organic and buffalo cheeses.Cheese enthusiast 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 process, and provides the cheese connoisseur with a unique collection of recipes and serving suggestions.Freeman, Sarah is the author of 'Real Cheese Companion A Guide To Best Handmade Cheeses Of Britain And Ireland', published 2004 under ISBN 9780751535327 and ISBN 075153532X.