A Year in Cheese book review
|Tartiflette with Reblochon|
Who knew cheeses are seasonal? Brothers Alex and Leo Guarneri licensed Androuet Fromagerie in London in Spitafields Market, have now published an 189-page book of pure dairy delight. Very simple melting in the mouth dishes and pleasurable recipes by Alessandro Grano. Kim Lightbody beautifully photographed the book.
What makes a seasonal cheese?
Some cheeses come to their own during designated seasons.
It’s about animal grazing and birth cycles of the animals, milking, maturing and ageing times. The recognition of when the cheeses are at their optimal state.
|Cornish Blue Ice Cream with caramelised walnuts|
This book is divided into the four climate seasons
The beginning of the cheese cycle.
The season for fresh and renewal starts, very much like the weather spring bring new, young and fresher and bursting with flavours cheeses. Expect dishes with spring greens, berries, courgette flowers, spring lamb, and fresh herbs.
The time of the year for making cheese. The best time for all year-around cheeses. Expect recipes with lots of leaves, earthy vegetables and seasonal fruit tarts.
Time for the matured cheeses made in the spring, full of character and earthy tones. Recipes with meat, bread-crumbed fried foods, bread, and toasties.
Comfort food at its best with baked vacherin and Camembert, medium hard Swiss cheeses, earthy mushrooms, and beautiful aligot.
|Mont D’Or Vacherim Melt|
Every single chapter finishes with a suggested seasonal cheeseboard.
All recipes have a caveat with a description of the cheese featured in the recipe and possible substitution.
I cooked a few recipes from the book, and I was thrilled by the easiness and simplicity of the dishes and some really fantastic ideas to use cheese in cooking. This book makes an excellent present any time of the year.
Highly recommended. Buy here