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Milk – Made

Hardcover, 2016
279 SEK
Non-stock item - Delivery estimate 7 to 14 days
SWEDEN SHIPPING Shipping Class 1 = 40 SEK
Shipping Class 2 = 60 SEK
Shipping Class 3 = 90 SEK EUROPE SHIPPING Shipping Class 1 = 100 SEK (approx 10 EUR)
Shipping Class 2 = 150 SEK (approx 15 EUR)
Shipping Class 3 = 200 SEK (approx 20 EUR) OUTSIDE EUROPE SHIPPING Shipping Class 1 = 150 SEK (approx 15 USD)
Shipping Class 2 = 200 SEK (approx 20 USD)
Shipping Class 3 = 300 SEK (approx 30 USD)

NOTE: You can buy as many items you want within the same shipping class. Read more » ×

This is a comprehensive tour of the art of cheese-making and eating – from selecting cultures, to the practices of production to the best recipes.

Principally a cookbook, the book is organised by type of cheese: fresh cheese, mould-rinded cheese, washed rind cheese, blue cheese, semi-hard cheese and cooked curd cheese. In each section, there is a brief introduction on the cheese’s history and how to make, store and serve it, followed by the recipes. The dishes include Fig, rosemary and brie custard, cheesy polenta and meatballs, blue cheese straws, Classic fondue and Honey, whisky and saffron cheesecake.

Beautifully photographed and styled, Milk. Made. also contains profiles and interviews with some of the most inspiring and internationally recognised cheese connoisseurs from around with world, including Sugar House Creamery, Le Sapalet Dairy, Parish Hill Creamery, The Pines Dairy, Westcombe Cheddar and Neal’s Yard’s Jason Hinds.

Bonus recipes on cooking with milk, butter and yoghurt also feature, along with recipes for the ultimate oat cakes, biscuits and crackers to accompany cheese.


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