The Best Things in Life Are Cheese: An Incomplete (But Delicious) Guide to Cheese - Paperback

by Ellie Studd (Author), Sam Studd (Author)

Cheese experts Ellie and Sam Studd unlock the world of cheese and share all the practical info you'll need to up your game: how to buy and store cheese, how to pair cheese with drinks, crackers or fruit and how to put together the ultimate cheese board.

Learn about the different categories of cheese - from blues and washed rinds to fresh cheeses such as mozzarella - and discover Ellie and Sam's top picks for both Aussie and international varieties of each. Find out the answers to all-important questions, such as 'Why does some cheese have holes?', 'What is the difference between double and triple cream cheese' or 'What should I do with the rinds?'.

Ellie and Sam also share 70 recipes that celebrate cheese in all its glory, with something for every occasion, whether it's a casual brunch, midnight snack, date night or picnic with friends. Try summery halloumi and watermelon salad, the best-ever cheese toasties, three genius ways with mac 'n' cheese or baked Camembert with caramelized apple and roasted hazelnuts. Get ready to fall (even more!) in love with cheese and arm yourself with all the knowledge you need to select, store, serve, taste and cook with cheese like a true pro.

Metric measures with conversion chart.

Author Biography

The Studd family joke is that their veins run with brie instead of blood, so it's no surprise that siblings Ellie and Sam Studd share their father's passion for cheese. Ellie and Sam spent childhood holidays visiting artisan producers in Europe, snacking on rare mountain cheeses and cave-ripened blues. Ellie and Sam have traveled the world, working with celebrated mongers and makers; they are members of the International Guilde Des Fromagers and ACS Certified Cheese Professionals. Ellie and Sam spend their time hand-picking artisan cheeses for the 'Selected by Will Studd' range, working closely with cheesemongers and chefs, running masterclasses and contributing to food magazines, such as delicious.