The Cheese Room
The Cheese Room by Patricia Michelson, published by Penguin Books in 2005, is a contemporary exploration of cheese that combines the author’s recipes and personal anecdotes. This 214-page book offers a relaxed and informative approach to understanding cheese, moving beyond mere facts to present a rich tapestry of culinary possibilities. Readers can expect to learn how to make fresh cheese and discover a variety of easy-to-follow recipes for salads, soups, and special occasions.
In addition to the recipes, The Cheese Room features Patricia’s ‘Travelling Tales’ that enhance the narrative, inviting readers to share in her enthusiasm for cheese from around the world. The book also includes creative ideas for cheeseboards, fondues, and tips for hosting cheese and wine tastings at home. With a focus on cooking and specific ingredients, this edition serves as a comprehensive guide for anyone looking to deepen their appreciation of dairy and its culinary applications.
Official synopsis Publisher
A contemporary book about cheese using the author’s recipes and anecdotes to introduce us to a world of cheese which is so much more than just facts and figures. Don’t expect lists of dozens of cheeses but do expect to learn about cheese in a relaxed and informative manner – you can even learn how to make fresh cheese. Great salads, warming soups, ideas for scrumptious suppers and special occasions, the recipes are easy to follow. Patricia’s ‘Travelling Tales’ intersperse the chapters – you will feel as enthusiastic about cheese from round the world as she does when you read these narrative interludes. And not forgetting great ideas for cheeseboards, fondues and how to set up your own cheese and wine tasting at home.
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