Milk made
Subtitle: a book about cheese : how to choose it, serve it and eat it
By: Nick Haddow ; photography by Alan Benson
Publisher: Hardie Grant Books
Published: 2016
Language: eng
Number of pages: 287
ISBN-13: 9781743791356
Copyright date: 2016
Subjects: Cooking (Cheese); Cheese; Varieties
Description: Milk. Made. is an elegant and comprehensive tour of the art of cheese making and eating from selecting cultures, to the practises of production that cross continents, and right through to the best recipes to enjoy them. Within the pages, you will find sections on the key types of cheese (and other dairy products) as well as how to make the cheese, store the cheese, serve the cheese, and the history of the cheese itself. For those who don't want to make it but simply love to eat it, Milk. Made. includes 60 comprehensive recipes such as croque monsieur, onion soup with grilled cheese croutons, beetroot and feta tart, sour cream scones, classic fondue and many more.
Notes: "With 75 recipes"--Cover.

Includes bibliographical references (page 281) and index.
Table of contents: title: From the dairy; title: Milk; title: Butter; title: Yoghurt; title: Cheese; title: Fresh cheeses; title: Surface-ripened cheeses; title: Blue cheeses; title: Semi-hard cheeses; title: Cooked curd cheeses; title: Selecting and serving cheese.