'This is a book for all fellow cheese lovers. My life has been consumed by cheese, in the best possible way, from my early years visiting my local cheese shop, then going on to own that very shop many years later. Along the way my love of cheese has been kept alive by my travels all over the world, discovering new and exciting cheeses.'
'Fresh cheese is a great starting point for cheesemaking; it is the easiest to produce and great to experiment with. I love fresh cheese and make a lot of it at home, as the process is so quick, and you can make most of the cheeses with ingredients you already have in the kitchen.'
'Once you have had a go at making some fresh cheeses, you should have a pretty good foundation of cheesemaking – when you have the curd right, you’re on to a winner!'
'Goat’s cheese is the Marmite of cheeses. People love it or they hate it. For goat’s cheese lovers, there are hundreds of varieties worldwide to try. And for those of you who haven’t fallen in love yet, there is nothing quite like a homemade goat’s cheese to change your mind.'
'In this chapter we are moving on to semi-hard cheese, which will challenge the cheesemaking skills you have picked up so far. Here you will learn the art of ‘affinage’ – ageing your cheese – which is very important when making this style of cheese.'
'Now for something a little bit harder . . . in both texture and technique. I absolutely adore hard cheese. My favourite childhood snack was a good Cheddar and fresh apples. Some of the best cheeses in the world fall into this category, such as stunning aged Comté from the Jura mountains in France, or beautiful rich, strong Cheddar from the rolling hills of Somerset.'
'You either love or hate blue cheese – there is no in-between – and I am a lover. Not only do I love the taste, I love the story of how blue cheese was apparently invented. There are a few different versions of the story, including that it was invented by accident when a drunken cheesemaker left behind a half-eaten loaf of bread in a moist cheese cave. Or by the French shepherd, who left his cheese in a cave while he was in pursuit of the love of his life.'
'Now you have had a go at making your own cheese, you can carry on experimenting, adding a little more or a little less of certain things. I love to experiment with the cheeses I’ve made, and one of the ways I do this is to flavour them in different ways. Here are some ideas, but let your imagination run wild – above all, experiment and have fun!'
'When spring comes, temperatures warm up and cows return to the fields for grass and clover. The resulting milk sees fat and protein content drop, and cheeses tend to be brighter and lighterbodied, with mellow flavors.'
'In summer, grasses and wildflowers flourish, so grazing animals have a rich and varied diet. This is one of my favorite months for cheese, because the summer milk has distinct floral notes, as well as complexity.'
'I love the colors of this cheese board: it just screams autumn. As flowers and foliage die off, the milk becomes more grassy, and with colder weather comes a jump in butterfat and protein.'
'Christmas is when a lot of us enjoy a good cheese board, and this is what I love to serve over the festive period. Over the winter, dairy cattle in temperate climates come in from the fields and eat grass that’s been stored for the winter. Winter cheeses are often the creamiest with mild flavor profiles and grassy notes.'
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