Chapter 6

Slice of Cheese (and Other Dairy)

For the home cook, dairy products are incredibly varied and add a wonderful flavor and texture to all manner of dishes. Cheeses that are made from milk from cows, ewes, goats or even buffalo will all have individual characteristics depending on where they’re from, how they’re produced and the way they’re aged. The recipes in this chapter encapsulate this versatility, such as the creamy yet potent Potted Cheese with Elderflower Pears, fresh and light Ricotta and Wild Greens Dumplings and nutty-tasting Beet Top, Scallion and Gruyère Tart.