Présentation de l'éditeur
Ireland is home to a range of cheeses whose excellence is recognised internationally. At the forefront are farmhouse cheesemakers whose world is explored here for the first time in a comprehensive guide to the producers and the cheeses they make. Each cheese is described in detail, its characteristics such as colour, texture, aroma and flavour. Cheese facts are presented with easy-to-read icons indicating the species/breed of animal milked, whether the milk is raw or pasteurised, if traditional or vegetarian rennet is used, and whether the cheese is produced under organic principles. Supporting information includes the history of cheesemaking in Ireland, how cheese is made and best conserved, and resources for cheese lovers. Derry Clarke, Ross Lewis, Catherine Fulvio, Clodagh McKenna, Denis Cotter, Darina Allen, Rachel Allen and others contribute Irish farmhouse cheese recipes. Lavish photography complements this exploration of the world of Irish cheeses.
Revue de presse
At last a book to catalogue and celebrate the achievement of Farmhouse Cheese-makers who have helped to change and enhance the image of Irish Food at home and abroad. --Darina Allen, Irish Examiner
This well-designed reference book is built to last and will take plenty of hard wear from the professionals and serious foodies who will value its comprehensiveness and the detailed information it gives on virtually every Irish cheese of not currently in production. This is a welcome specialist reference…and it marks a coming of age for Irish farmhouse cheese in international terms. --Georgina Campbell's Ireland Guide
A new bible…if you want to know your Adrahan from your Ardsallagh, this is the book for you. --Food & Wine magazine
Biographie de l'auteur
Glynn Anderson is passionate about nature and good food. Early visits to France sparked his lifelong interest in cheese, and he is an aficionado of the best cheeses in the world. His first book was Birds of Ireland: Facts, Folklore & History (2008). John McLaughlin, an award-winning photographer, developed an interest in food in the 1990s. An enthusiastic cook and member of the Slow Food movement, he firmly believes in supporting local producers.
