The Philosophy of Cheese
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A global approach to the rich history of cheese, throughout Europe and beyond, this is the perfect gift for cheese slice lovers and artisan cheese connoisseurs alike. Written by expert cheese writer, professional taster and cheese judge Patrick McGuigan.
From the first cheese, dating to 5000 BC, food journalist Patrick McGuigan travels through Feta’s relation to ancient faiths, the influence of monks on Munster, the rise of Roquefort and the global trade of Gouda. Discover how the household staple of Cheddar stands as a symbol for industrialisation, and what Rogue River Blue can tell us about the artisan cheese renaissance happening in the US today.
If you’ve ever looked at a cheese rind and wondered ‘can I eat this?’, The Philosophy of Cheese will set you right. Alongside surprising and little-known stories of much-loved cheeses, this book will teach you how to effectively store your cheese, how to pair it with alcohol for an exquisite tasting and how to create the cheeseboard of your dreams.
Publication date: 08/10/20
Author: Patrick McGuigan
Brand: British Library Publishing
Number of pages: 112 pages, with 30 mono illustrations
Binding: Hardback
Dimensions: 200 x 130 mm
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