Milk. Made. : A Book About Cheese: How to Choose It, Serve It and Eat It by Nick Haddow

Search this book for Recipes »

Notes about this book

This book does not currently have any notes.

Notes about Recipes in this book

  • Fig, Brie and rosemary tart

    • Foodycat on April 28, 2020

      The filling is delicious, although I think it needs an extra egg. The pastry was too sweet and had a very fluffy, almost cake-like consistency which made it too dessert-y with the quite savoury filling. There was also too much pastry for the amount of filling. Next time I would either do a plain buttery shortcrust or a walnut pastry.

  • Cauliflower cheese

    • e_ballad on June 14, 2020

      Perfectly fine, but for the multiple steps involved, there was not much to differentiate this from other recipes flavourwise.

You must Create an Account or Sign In to add a note to this book.

Reviews about this book

  • Australian

    Nick Haddow knows a lot about cheese, which probably made writing this book quite difficult. Where to start? And, more important, where to stop?

    Full review
  • ISBN 10 1743791356
  • ISBN 13 9781743791356
  • Linked ISBNs
  • Published Aug 01 2016
  • Format Hardcover
  • Page Count 272
  • Language English
  • Countries Australia
  • Publisher Hardie Grant

Publishers Text

The best cheeses and cheesemakers from around the world, with the ultimate cheese-inspired recipes

Here is an elegant and comprehensive tour of the art of cheese-making and eating – from selecting cultures, through the practises of production that cross continents to the best recipes to enjoy the final product. Beautifully photographed and styled, Milk. Made. also includes profiles and interviews with some of the most inspiring and internationally recognized cheese connoisseurs from around the world. From the Uplands Cheese Company in Wisconsin to Carlos Petrini, founder of Slow Food in Italy; from Connecticut nun Mother Noella Marcellino, who is renowned internationally for her raw milk cheese, to the maturation cellars at Fort Des Rousse on the French/Swiss border, there is something for everyone.

This the ultimate guide to cheese-making and the best cheeses of the world.


Other cookbooks by this author