A Passion for Cheese is a celebration of a wondrously versatile, varied ingredient and an exploration of the ways in which cheese can be combined to create unashamedly modern, sublime dishes. Chefs with creative insights have shown that this ancient food is forever adaptable to exciting contemporary uses.

Recipes start with basic soft cheeses, hard cheeses, whey cheeses, goat-milk cheeses, bacterial and more exotic mold ripened cheeses. These recipes with different cheeses come from a number of countries, with milk from a variety of animals and the ingenuity of numerous chefs’.


Serving and Storage Tips to make the most of your Cheeses

• Unpasteurised cheese with a range of flavors should not be sliced until purchase otherwise it will start to lose its subtlety and aroma.
• Keep the cheese in conditions in which it matures. Hard, semi-hard and the semi-soft cheeses are stored in the temperatures from around 8 - 13 C.
• Keep the cheese wrapped in the waxed paper and place it in a loose-fitting food-bag not to lose humidity and maintain the circulation of air.
• Wrap blue cheeses all over as mould spores spread readily not only to other cheeses but also to everything near.
• Chilled cheeses should be taken out of the refrigerator, one and a half or two hours, before serving.
• Cheeses contain living organisms, that must not be cut off from air. Yet it is important not to let a cheese dry out.
• Do not store cheese with other strong-smelling foods. As a cheese breathes, it will absorb other aromas and may spoil.
• Wrap soft cheeses loosely. Use waxed or greaseproof paper rather than cling film.