Milk. Made : A Book About Cheese: How to Choose it, Serve it and Eat it

Nick Haddow
Milk. Made : A Book About Cheese: How to Choose it, Serve it and Eat it
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Milk. Made : A Book About Cheese: How to Choose it, Serve it and Eat it
ISBN: 9781743791356
Publication Date: 1 August 2016

Milk. Made. is an elegant and comprehensive tour of the art of cheese-making and eating - from selecting cultures, to the practices of production right through to the best recipes to enjoy them. 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 75 comprehensive recipes such as croque monsieur, onion soup with grilled cheese croutons, beetroot and feta tart, sour cream scones, classic fondue and many more. Nick Haddow owns and opperates the successful Bruny Island Cheese Company in Tasmania.

About the Author

Nick Haddow is the founder of Bruny Island Cheese Company on Bruny Island, Tasmania. He moved to Tasmania in 2001, first to work at the internationally renowned Pyengana Dairy, before moving on to his own business in 2003. He has a long background in hospitality and food: his cheese mentors include Will Studd and Richard Thomas (two of the biggest names in Australia); he won a Queen's Trust Grant to work with cheese makers in Europe; scored a gig with Randolph Hodgson at Neal's Yard Dairy in London; and returned to work alongside Studd and Stephanie Alexander in setting up Richmond Hill Cafe & Larder - at the time considered the best cheese retailer in Australia.

Since opening the Bruny Island Cheese Company, he has quickly earned a reputation for excellence - as well as for a long time being the only legally recognised producer of raw milk cheese in Australia. He has an online shop and a 16,000-strong cheese club membership, who receive regular deliveries of cheese, dispatched all over Australia from Bruny ...