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The Philosophy of Cheese
The Philosophy of Cheese

The Philosophy of Cheese

British Library Philosophy of series

COOKING

112 Pages, 5 x 8

Formats: Cloth

Cloth, $16.95 (US $16.95) (CA $22.95)

Publication Date: August 2021

ISBN 9780712353779

Rights: US & CA

British Library Publishing (Aug 2021)

Price: $16.95
 
 

Overview

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 industrialization, 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.

Author Biography

Patrick McGuigan is a British food journalist and cheese writer, who contributes to The Telegraph, Delicious and The Financial Times, among many other titles. He has traveled the world, from the Swiss Alps to the hipster cheese bars of New York, to write about cheese makers, maturers and retailers. A senior judge at the World Cheese Awards, Patrick also teaches cheese courses at the School of Fine Food and is a co-founder of the British Cheese Weekender and London Cheese Project festivals. He is particularly partial to a slice of Kirkham's Lancashire. www.patrickmcguigan.com