Cheese by Michel Roux

  • Storing cheese (page 16)

    from Cheese Cheese by Michel Roux

    • Categories: How to...; Cooking ahead; Vegetarian
    • Ingredients: cheese of your choice
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Notes about Recipes in this book

  • Courgettes stuffed with Beaufort

    • lkgrover on January 25, 2024

      This recipe is delicious, but fussy to prepare. I substituted Gruyere for Beaufort cheese, and basil for marjoram.

  • Spinach and cheese quiche

    • lkgrover on November 10, 2022

      Good spinach & egg quiche. I used this book's Flan pastry, baked in a 10 inch tart pan. Substituted Fontina cheese for Comté; used 1 container of baby spinach (5 oz, or 142 g). No other changes.

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  • ISBN 10 1849499667
  • ISBN 13 9781849499668
  • Linked ISBNs
  • Published Oct 17 2017
  • Format Hardcover
  • Page Count 256
  • Language English
  • Countries United Kingdom, United States
  • Publisher Quadrille Publishing

Publishers Text

Cheese has been a lifelong passion for Michel Roux, initially inspired by early visits to French markets and fuelled by extensive travels around the world discovering new cheeses. Here he offers a wealth of advice on cheese and a fantastic collection of over 100 recipes for inventive canapes, comforting soups, tempting starters and snacks, sensational salads, original fish and meat dishes, mouth-watering pasta, rice and vegetable dishes, and delectable desserts.

In addition to the great cheese classics, such as fondue, tartiflette, Parmesan souffles and gnudi, Michel offers a host of creative ideas with original flavour combinations: try Roquefort pizza with pear, honey and almonds; roasted peppers with halloumi; or filo-wrapped feta and watermelon, for example. The recipes are versatile too, so you can use whichever cheeses are available to you. The ultimate guide to cooking with cheese from a legendary chef, this is a book for all cheese lovers.

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