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

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Notes about this book

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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.

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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 1743793855
  • ISBN 13 9781743793855
  • Published Apr 24 2018
  • Format Paperback
  • Page Count 288
  • Language English
  • Countries Australia
  • Publisher Hardie Grant Books

Publishers Text

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.

Accompanied by photographer Alan Benson, Nick visits internationally renowned cheesemakers in Australia, France, the UK, Switzerland, and the US interviewing some of the most inspiring cheese connoisseurs from around the world. From the Le Sapalet Dairy in the picturesque Switzerland to American cheese authority Peter Dixon, of Parish House Creamery in Vermont; and cheddar specialists Westcombe Dairy in England, to the maturation cellars at Fort Des Rousse on the French/Swiss border. Milk.Made. takes readers behind the scenes sharing the history, and busting the myths. At once casual, familiar, sophisticated and cultured, this book is the ultimate guide to cheese-making and the best cheeses of the world.

As a successful cheesemaker himself, Nick also shares his knowledge of making, serving and storing cheese at home, as well as more than 70 recipes that celebrate it in its myriad glorious forms. Whether it be a winning saag paneer, the definitive margherita, or the perfect fondue, there is a dish here for every type of cheese lover. With its elegant design and stunning photography Milk. Made. gives you all the information you need to make good choices about cheese, and having bought it, how to store it, serve it and cook with it. If cheese is your thing, Milk. Made. Is for you.



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