Cheesemonger's History of The British Isles
Regular price
€17.99
A01=Ned Palmer
Author_Ned Palmer
beenleigh blue
Blue Cheese
Borough Market
British cheese
British cheeses
British history
Caerphilly
Category=JBCC4
Category=NHD
Category=WB
cheddar
Cheese
cheesemaking
Cheesmaking and Cheesemongers in Britain
Cheshire
eq_bestseller
eq_food-drink
eq_history
eq_isMigrated=1
eq_isMigrated=2
eq_nobargain
eq_non-fiction
eq_society-politics
farming
goat's cheese
Goat's milk
goats
goat’s cheese
Hawes
History of British Dairies
Irish cheese
Isle of Mull
lactose intollerance
milk
Milleens
Montgomery's Cheddar
Montgomery’s Cheddar
Mould ripened cheese
Neal's Yard
Neal’s Yard
pasteurised and unpasteurised cheeses
raw milk cheese
Seven Dials and Borough Market
Sheep's Milk
Sleightlet
Stichelton
stilton
Washed rinds
Wensleydale
Wigmore
Product details
- ISBN 9781788161176
- Weight: 299g
- Dimensions: 126 x 194mm
- Publication Date: 01 Oct 2020
- Publisher: Profile Books Ltd
- Publication City/Country: GB
- Product Form: Paperback
Secure
checkout
Fast Shipping
Easy returns
THE TOP 10 SUNDAY TIMES BESTSELLER
Shortlisted for the André Simon Food and Drink Book Awards for 2019
'A beautifully textured tour around the cheeseboard' Simon Garfield
'Full of flavour' Sunday Times
'A delightful and informative romp' Bee Wilson, Guardian
'His encounters with modern-day practitioners fizz with infectious delight'
John Walsh, Sunday Times
Every cheese tells a story. Whether it's a fresh young goat's cheese or a big, beefy eighteen-month-old Cheddar, each variety holds the history of the people who first made it, from the builders of Stonehenge to medieval monks, from the Stilton-makers of the eighteenth-century to the factory cheesemakers of the Second World War.
Cheesemonger Ned Palmer takes us on a delicious journey across Britain and Ireland and through time to uncover the histories of beloved old favourites like Cheddar and Wensleydale and fresh innovations like the Irish Cashel Blue or the rambunctious Renegade Monk. Along the way we learn the craft and culture of cheesemaking from the eccentric and engaging characters who have revived and reinvented farmhouse and artisan traditions. And we get to know the major cheese styles - the blues, washed rinds, semi-softs and, unique to the British Isles, the territorials - and discover how best to enjoy them, on a cheeseboard with a glass of Riesling, or as a Welsh rarebit alongside a pint of Pale Ale.
This is a cheesemonger's odyssey, a celebration of history, innovation and taste - and the book all cheese and history lovers will want to devour.
Ned Palmer runs the Cheese Tasting Company, whose unique events pair cheese with wines, beers, whiskies and history. After studying philosophy, theatre and experimental psychology, he worked as a jazz pianist and hospital porter, before helping out on a stall at Borough Market led him into a life of cheesemongering.
