Unbrielievable - by Jassy Davis (Hardcover)

About the Book

"We love cheese. It's been on the menu for almost 10,000 years. And today, there are at least 2000 different types of cheese being eaten around the world. From simple cheese boards to decadent cheese blintzes, comforting cheesecakes to festive baked bries and fondues, the 60 recipes in Unbrielievable offer something for every cheese lover. 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."--Description provided by publisher.

Book Synopsis

We love cheese. It's been on the menu for almost 10,000 years. And today, there are at least 2000 different types of cheese being eaten around the world. From simple cheese boards to decadent cheese blintzes, comforting cheesecakes to festive baked bries and fondues, the 60 recipes in Unbrielievable offer something for every cheese lover.

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.

About the Author

Jassy Davis is a writer, recipe developer, and food stylist. She has collaborated on cookbooks covering everything from kale to cocktails, and she runs her own blog dedicated to her first love: gin. She is the lead recipe writer for Abel & Cole. She is the author of Glorious Boards, Disco Drinks, Gin Made Me Do It, With Alcohol Anything Is Popsicle, Alcohol Not Included, and Winter Warmers. You can find her on twitter at @ginandcrumpets.