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• by:
• Denny, Roz

There are many ways to enjoy cheese--simply on its own with a glass of wine or between thick slices of fresh bread with pickles. It is equally delicious grated and strewn generously over pizza, and sliced, melted and dripping off toast. Whether Gorgonzola or Gruyere, mozzarella or mascarpone, Edam or Emmental (to name a few), just about everyone has a favorite kind and a favorite way of eating this most tempting and versatile of foods.

Soft, fresh cheeses such as ricotta and mascarpone are delicious used in both sweet and savory dishes, the latter famous as the main ingredient of the most sensuous of all Italian desserts, Tiramisu. Then there are the classic melting cheeses such as Cheddar, Gruyere, Monterey Jack and more, that feature widely in sauces, gratins, tacos, omelettes and of course souffles. Pungent blue cheeses, such as Stilton and Roquefort, can either stand alone or make wonderful soup ingredients, while hard cheeses such as Parmesan and Pecorino add the defining finishing touch to numerous dishes including risottos, pastas and salads.

Featuring recipes such as Mexican Tacos, New York-style Lasagne, Hot Halloumi with Roasted Peppers from Cyprus, Italian Porcini and Parmesan Risotto and more, this is the ultimate recipe collection for cheese lovers everywhere.