Items related to West Country Cheesemakers: From Cheddar to Mozzarella
Synopsis
The area produces some of the best cheeses in the UK and claims to produce the best cheese in the world in Montgomery's cheddar. They range from traditional farmhouse cheese makers with international reputations, to cottage industry craft cheese makers, to farms that are virtually factories, and factories that belong to global corporations. In this book, Michael Raffael charts the development of cheese making in the West Country, from the seventeenth century Cheddar tradition to the diverse cheese industry of today. In the first part, each chapter looks at one, usually award-wining, cheese in conjunction with a cheese producer, showing that the stories of the colourful characters behind cheese making are linked with the manufacture and history of the cheese itself. Michael Raffael outlines the manufacturing process of each cheese be it Cheddar, Caerphilly, feta, buffalo mozzarella, Bath soft cheese or Yarg, and investigates the differences between a hand-crafted cheese and an industrially manufactured one. He shows how the best cheese makers translate their passion into the process and treat each different batch of cheese like winemakers would a vintage.
The second half of the book comprises of a comprehensive summary and description of every cheese and cheese producer in the West Country. Interspersed throughout the book are inserts and spreads that cover topics such as specialist cheese pubs, cheese-related folk traditions, cheese at farmers' markets, specialist cheese shops and recipes using cheese.
"synopsis" may belong to another edition of this title.
About the Author
Michael Raffael is an acclaimed freelance food and travel writer. Educated at London University and the Ecole Nationale de Langues Orientales Vivantes in Paris, he has also worked as a chef and judged many national food writing competitions. He has amassed a number of awards, including Glenfiddich Food Writer of the Year, Visit USA Travel Writer of the Year, World Gourmand Cookbook Award and Restaurateurs Association Food Writer of the Year. As part of his work he has been involved in the judging process of national cheese competitions.
"About this title" may belong to another edition of this title.
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West Country Cheesemakers: From Cheddar to Mozzarella
Published by
Birlinn General, United Kingdom, Edinburgh, 2006
ISBN 10: 1841585076
ISBN 13: 9781841585079
Used
Paperback
Seller: WorldofBooks, Goring-By-Sea, WS, United Kingdom
Seller rating 5 out of 5 stars
Paperback. Condition: Very Good. The area produces some of the best cheeses in the UK and claims to produce the best cheese in the world in Montgomery's cheddar. They range from traditional farmhouse cheese makers with international reputations, to cottage industry craft cheese makers, to farms that are virtually factories, and factories that belong to global corporations. In this book, Michael Raffael charts the development of cheese making in the West Country, from the seventeenth century Cheddar tradition to the diverse cheese industry of today. In the first part, each chapter looks at one, usually award-wining, cheese in conjunction with a cheese producer, showing that the stories of the colourful characters behind cheese making are linked with the manufacture and history of the cheese itself. Michael Raffael outlines the manufacturing process of each cheese be it Cheddar, Caerphilly, feta, buffalo mozzarella, Bath soft cheese or Yarg, and investigates the differences between a hand-crafted cheese and an industrially manufactured one. He shows how the best cheese makers translate their passion into the process and treat each different batch of cheese like winemakers would a vintage. The second half of the book comprises of a comprehensive summary and description of every cheese and cheese producer in the West Country. Interspersed throughout the book are inserts and spreads that cover topics such as specialist cheese pubs, cheese-related folk traditions, cheese at farmers' markets, specialist cheese shops and recipes using cheese. The book has been read, but is in excellent condition. Pages are intact and not marred by notes or highlighting. The spine remains undamaged. Seller Inventory # GOR003499072
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West Country Cheesemakers: From Cheddar to Mozzarella
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Hardcover. Condition: Very Good. West Country Cheesemakers: From Cheddar to Mozzarella This book is in very good condition and will be shipped within 24 hours of ordering. The cover may have some limited signs of wear but the pages are clean, intact and the spine remains undamaged. This book has clearly been well maintained and looked after thus far. Money back guarantee if you are not satisfied. See all our books here, order more than 1 book and get discounted shipping. Seller Inventory # 7719-9781841585079
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West Country Cheesemakers: From Cheddar to Mozzarella
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Hardcover. Condition: Very Good. This book is in very good condition and will be shipped within 24 hours of ordering. The cover may have some limited signs of wear but the pages are clean, intact and the spine remains undamaged. This book has clearly been well maintained and looked after thus far. Money back guarantee if you are not satisfied. See all our books here, order more than 1 book and get discounted shipping. Seller Inventory # 6545-9781841585079
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West Country Cheesemakers: From Cheddar to Mozzarella
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Condition: good. A copy that has been read, remains in good condition. All pages are intact, and the cover is intact. The spine and cover show signs of wear. Pages can include notes and highlighting and show signs of wear, and the copy can include "From the library of" labels or previous owner inscriptions. 100% GUARANTEE! Shipped with delivery confirmation, if you're not satisfied with purchase please return item! Ships via media mail. Seller Inventory # OTV.1841585076.G
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West Country Cheesemakers
Published by
Birlinn, Edinburgh, 2006
ISBN 10: 1841585076
ISBN 13: 9781841585079
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First Edition
Seller: Victoria Bookshop, BERE ALSTON, DEVON, United Kingdom
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Hardcover. Condition: G+. Dust Jacket Condition: Good. First Edition. 4to A good copy, with some bumping to corners and dent to tail of front cover, internally very good. dw has minor shelf wear. Heavy book, will incur additional postage charge. Book. Seller Inventory # AB5691
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West Country Cheesemakers: From Cheddar to Mozzarella
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Condition: Good. Most items will be dispatched the same or the next working day. A copy that has been read but remains in clean condition. All of the pages are intact and the cover is intact and the spine may show signs of wear. The book may have minor markings which are not specifically mentioned. Seller Inventory # rev5116611871
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West Country Cheesemakers: From Cheddar to Mozzarella
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Condition: Like New. Most items will be dispatched the same or the next working day. An apparently unread copy in perfect condition. Dust cover is intact with no nicks or tears. Spine has no signs of creasing. Pages are clean and not marred by notes or folds of any kind. Seller Inventory # rev1141920087
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WEST COUNTRY CHEESEMAKERS
Seller: Basi6 International, Irving, TX, U.S.A.
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West Country Cheesemakers
Published by
Birlinn Ltd, Edinburgh, Scotland, 2006
ISBN 10: 1841585076
ISBN 13: 9781841585079
Used
Pictorial Cover
First Edition
Seller: In Other Words Books, Plymouth, United Kingdom
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Pictorial Cover. Condition: As New. Dust Jacket Condition: As New. First Edition. 218pp, full-colour photographs throughout. The six counties of the West country are home to more than 70 cheesemakers, producing over 400 different cheeses between them. The author meets the cheesemakers and gives a flavour of the passionate pioneering spirit that drives many of them. He explains how to recognise the diverse styles and how best to enjoy them. Colour inserts and spread provide snapshots of specialist cheese pubs, folk traditions, farmers' markets, cheese shops and recipes. Seller Inventory # 000213
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