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.
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About the Author
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.