In a moment when a growing number of New Zealanders are discovering the pleasures of ‘cheeseboarding’, this book by Nick Haddow, founder of Bruny Island Cheese, offers a unique take on cheese, trying to narrow the gap between farm and final product.
‘Milk. Made.’ takes foodies on a journey through centuries-old traditions and shows how they are being applied today in new and different ways, helping cheese-fans make wise purchase decisions. From Westcombe Dairy in England to Fort Des Rousse on the French-Swiss border, Haddow has interviewed some of the world’s most inspiring cheese connoisseurs and renowned cheesemakers in Australia, France, Switzerland, the UK and the US. The ultimate purpose of this voyage was to go behind the scenes, sharing fascinating stories and debunking some misconceptions. As the author is a successful cheese maker himself (and, for a long time, the only recognised producer of raw milk cheese in Australia), you can take his word on the matter.
The book contains over 70 recipes and tips on how to make, serve, cook and store cheese, accompanied by elegant design and photography by Alan Benson.
