Charles de Gaulle famously said it was impossible to govern a country with 246 different cheeses. And perhaps he was right. Every French cheese carries an essence of the place where it’s made — its history, identity and landscape. Sometimes that’s a physical thing, as the hard texture of Comté echoes its rugged Alpine home. […]
A Cheesemonger’s Compendium of British & Irish Cheeses by Ned Palmer
A Cheesemonger’s Compendium introduces 150 of the finest cheeses from across the British Isles. Each cheese on Palmer’s cheeseboard is accompanied by a morsel of history or a dash of folklore, a description of its flavours, and an enticing illustration. Palmer peppers his book with stories of eccentric and colourful cheesemakers and celebrates both traditional farmhouse […]
A Cheesemonger’s History of The British Isles by Ned Palmer
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 […]