Monday Books: C’est Cheese

There’s never a bad time for a great cheese.

Camembert & Stilchester

It comes in many forms. Too many to name. It can be mild or stinky, soft, semi soft or hard, aged or new. But, one thing they all have in common is they are hard to resist. I’m of course taking about a wedge of great cheese.

The only thing that I need on a restaurant dessert menu is a descent cheese plate. You can keep your chocolate lava cake and crème brulee.

This weeks Monday Books installment will give you some ideas on what you can do with that perfect piece of fromage.


The Great Big Cheese Cookbook The Cheese Lover's Cookbook and Guide: Over 150 Recipes with Instructions on How to Buy, Store, and Serve All Your Favorite Cheeses Grilled Cheese, Please!: 50 Scrumptiously Cheesy Recipes Circle of Friends Cookbook - 25 Mac & Cheese Recipes

Cheese Making

Artisan Cheese Making at Home: Techniques & Recipes for Mastering World-Class Cheeses American Farmstead Cheese: The Complete Guide To Making and Selling Artisan Cheeses Making Artisan Cheese: Fifty Fine Cheeses That You Can Make in Your Own Kitchen Home Cheese Making: Recipes for 75 Delicious Cheeses

Cheese Guides

Mastering Cheese: Lessons for Connoisseurship from a Maître Fromager The World Cheese Book The Cheese Companion: A Connoisseurs Guide (Connoisseur's Guides) The Cheese Plate

Now off you go to your favorite cheesemonger. Pick up a nice wheel for me. Do you have a favorite cheese book? Let us and everyone else know.

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