There’s a cheese for every palate and occasion. From soft, fresh curds eaten on the day they’re made to mature cheeses ripened for months in underground caves and marbled with blue veins.

Whether you like your cheese light and lemony, salty and tangy, or rich and stinky, there’s a cheese for you. And a cheese dish, too. Take your pick from these 60 versatile recipes that will help you make a meal out of cheese at breakfast, lunch, and dinner.

Kickstart your cheese education with a run through of the main types of cheese – blue, hard, processed, semi-hard, semi-soft, soft and fresh, and soft-ripened – along with how to store them and serve them, if your favourite way to eat cheese is simply as it is.

Extent: 144 Pages

Format: Hardback