A celebration of British artisan cheesemaking
Written and photographed by Angus D. Birditt, A Portrait of British Cheese: A Celebration of Artistry, Regionality and Recipes explores the people, places and traditions behind cheese made across the British Isles.
The book profiles 30 farmhouse and artisan cheesemakers, including Caws Teifi Cheese. Through stories, photography and recipes, it examines the relationship between cheese, the land, farm animals and the people responsible for making it.
A thoughtful gift for cheese lovers and anyone interested in British food, farming and rural craftsmanship.
Book details
A note from the Author:
With A Portrait of British Cheese, I wanted to celebrate the excellence of cheese in the British Isles. Through a selection of thirty cheesemakers (including Caws Teifi Cheese) and their cheeses, I hope to show how British artisan cheese is profoundly connected to the land, farm animals and people involved in making it. The book shines a light on the industry’s rich heritage, community and, above all, its cheesemakers, looking at how, through a mixture of knowledge and intuition, science and artistry, they create their cheese. It also goes behind the scenes, looking at aspects of the industry and cheesemaking process that are often unsung or unseen, to show what makes each cheese unique.
A celebration of British artisan cheesemaking
Written and photographed by Angus D. Birditt, A Portrait of British Cheese: A Celebration of Artistry, Regionality and Recipes explores the people, places and traditions behind cheese made across the British Isles.
The book profiles 30 farmhouse and artisan cheesemakers, including Caws Teifi Cheese. Through stories, photography and recipes, it examines the relationship between cheese, the land, farm animals and the people responsible for making it.
A thoughtful gift for cheese lovers and anyone interested in British food, farming and rural craftsmanship.
Book details
A note from the Author:
With A Portrait of British Cheese, I wanted to celebrate the excellence of cheese in the British Isles. Through a selection of thirty cheesemakers (including Caws Teifi Cheese) and their cheeses, I hope to show how British artisan cheese is profoundly connected to the land, farm animals and people involved in making it. The book shines a light on the industry’s rich heritage, community and, above all, its cheesemakers, looking at how, through a mixture of knowledge and intuition, science and artistry, they create their cheese. It also goes behind the scenes, looking at aspects of the industry and cheesemaking process that are often unsung or unseen, to show what makes each cheese unique.
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