The Sheridans' Guide to Cheese by Kevin Sheridan

The Sheridans' Guide to Cheese by Kevin Sheridan

From the cheese peninsulas of West Cork and the cheddar caves of Somerset to the hills of Reggia Emilia, the authors introduce us to some of the best cheesemakers in the world, revealing how their favourite cheeses are made, whilst offering heaps of practical advice on selecting, buying, aging and storing each variety of cheese.

I simply can’t put it downWhat a gorgeous book. Long overdue ... an appreciation of the charismatic, passionate and often deliciously eccentric people who have devoted their lives to producing beautiful cheeses from the milk of their dairy herds. And who better to write this book but the Sheridan brothers. -- Darina Allen

The Sheridans Guide to Cheese is as multi-layered as any of the great cheeses that they love so much. Along with all the practical information that their unique expertise allows them to share, this is a family story about the people they grew up with, their lives and their values, also the story of the many cheesemakers who have filled the shelves of their warehouse and the other cheese lovers who have tended them, sold them and educated people about them. It’s as much a book to read as a reference, with interesting diversions at every turn.

The book itself is also interesting in many respects. It has a rustic, slightly higgledy piggledy tone to it that feels just right, as it’s homely and organic. The design is pleasantly old fashioned ... artfully retro. With all the warmth and the individuality of any of their beloved cheeses, this is a book to have and to give - enjoy it.

* Georgina Campbell *
A delightful book * Sean O’Rourke, RTE Radio 1 *
A beautiful book, and very beautifully presented. -- Francis Brennan, Hotelier * Irish Independent *
A seminal tome, well-set to inspire a whole new wave of future cheesemakers. -- Joe McNamee * Irish Examiner *

This is a book that is rooted in Ireland but tells a story which relates to our relationship with cheese, farming and food production across the developed world. It has much that you would expect from a guide produced by these internationally renowned cheesemongers, including detailed notes on many of the world’s best cheeses, ample recipes based on all types of cheeses, plenty of insight into the miracle conversion of milk into one of the most complex and diverse foods. However this book brings us much further into the world of cheesemaking than any other cheese book. It examines our relationship with the producers and the land they farm, challenging many of the preconceptions which have built up around the world of the cheesemaker and cheesemonger.

The Sheridan brothers are custodians of an ancient craft. I love going into their stores, there is a deep awakening when I taste their great cheeses. this book will make people not only want to eat great cheese but get back into the countryside and get their fingers into the soil.

* Richard Corrigan, Corrigan’s Restaurants *

Seamus Sheridan (Author)
Seamus and Kevin Sheridan established Sheridans Cheesemongers in 1995 with a cheese stall at the Galway Saturday market in the west of Ireland. Since then the company has grown to include four cheeseshopsand a thriving wholesale business and now exports Irish food around the world. The brothers’ food and business ethos is still firmly rooted to the simplicity of their first market stall. Their passion for food and respect for those who produce it has led them to be at the forefront of an exciting revival in Irelands culinary heritage. Seamus and Kevin are tirless advocates for sustainable food and farming.They are both supporters of the Slow Food movement. Seamus is currently spokesperson on agriculture and food for the Irish Green Party and Kevin is chair of the Irish Taste Council.

Catherine Cleary is journalist, author and broadcaster. She began her career as a news reporter with the Irish Times and became the paper’s drugs and crime correspondent before joining the Sunday Tribune as its security correspondent. She started writing about food over a decade ago and now writes a weekly restaurant column for the Irish Times. Working with historian Juliana Adelman, Catherine co-wrote and presented History on a Plate, an RTE radio series on Irish food history. Her last book, A Month of Somedays, was an account of trying to take a gap year from the daily routine without leaving home.

SKU	Unavailable
ISBN 13	9781848272125
ISBN 10	184827212X
Title	The Sheridans' Guide to Cheese
Author	Kevin Sheridan
Condition	Unavailable
Binding Type	Hardback
Publisher	Transworld Publishers Ltd
Year published	2015-10-29
Number of pages	384
Cover note	Book picture is for illustrative purposes only, actual binding, cover or edition may vary.