Contents

1. My Love for Cheese
2. Cheesemaking
3. Cheese Seasons
4. Making Cheese
5. Cheesemaking Equipment
6. The Basic Steps
7. Fresh Cheese
   1. Curd Cheese
   2. Ricotta
   3. Very Indulgent Ricotta
   4. Mozzarella
   5. Burrata
   6. Mascarpone
8. Cream and Soft Cheeses
   1. Cream Cheese
   2. Cottage Cheese
   3. Brie
9. Goat’s Cheese
   1. Creamy Goat’s Cheese
   2. Crumbly Goat’s Cheese
10. Semi-hard Cheese
    1. Paneer
    2. Swiss Cheese
    3. Halloumi
    4. Feta
11. Hard Cheese
    1. Cheddar
    2. Red Leicester
    3. Gouda
12. Blue Cheese
    1. Blue Cheese
13. Cheesemonger Tips
    1. Flavouring Cheese
    2. Accompaniments for Cheese
    3. Cheese Pairings
    4. Seasonal Cheese Boards
    5. Storing Cheese
    6. Making the Most of your Cheese
14. Sourcing Ingredients and Equipment
15. Cheeses from Round the World: Morgan’s Selection
16. Index
17. Acknowledgements

Guide

1. Cover
2. Start of Content
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