Milk. Made

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. 



Beautifully photographed and styled, Milk. Made. also includes profiles and interviews with some of the most inspiring and internationally recognised cheese connoisseurs from around with world. From the Uplands Cheese Company in Wisconsin to Carlos Petrini, founder of Slow Food in Italy, and Connecticut nun Mother Noella Marcellino, who is internationally renowned among cheese lovers for her raw milk cheese, to the maturation cellars at Fort Des Rousse on the French/Swiss border. It will also be peppered with chatty snapshots on different talking points of the cheese world including raw milk cheese, the relationship between cheese and wood and the dark art of maturation. At once casual, familiar, sophisticated and cultured, this book is the ultimate guide to cheese-making and the best cheeses of the world.