A Portrait of British Cheese celebrates the excellence of artisan and farmhouse cheese in the British Isles, expressing it as a product of the land, its animals, and its people, offering a snapshot of rural life, artisan traditions and delicious dishes. I have always lived in the countryside, either in rural Cambridgeshire throughout my childhood, surrounded by arable fields and mixed woodlands, or in North Wales after university, where I really started to take foraging seriously and experience new landscapes and wildlife. The public's discovery and support for speciality cheeses has helped many producers to survive, and this book is a tribute to their hard work and dedication.

Farming forms the building blocks of food, and in terms of cheese, it’s the foundation for determining the quality of milk used for cheesemaking. Farmhouse cheesemakers are also increasing the diversity of pasture their animals are grazing to see whether it affects the final flavour of the cheese. With beautiful photography, hearty cheese based recipes, and a new insight into each of these wonderful artisans, this will be treasured by anyone with a love of cheese, the countryside and traditional cooking.

Angus has captured it all so beautifully in his photos and words and Lilly’s illustrations are perfect as always. The UK farmhouse cheese industry has faced its biggest challenges in recent years, with the Covid-19 pandemic forcing many small cheesemakers out of business.

A Portrait Of British Cheese celebrates the excellence of artisan and farmhouse cheese in the British Isles, expressing it as a product of the land, its animals, and its people, offering a snapshot of rural life, traditions and delicious dishes. They have been organic since the 1970s and now produce one of the best Cheddars out there – check them out! The book is rich with information and stunning photography, making it a beautiful addition to any coffee table. Overall, "A Portrait of British Cheese" is an essential read for anyone wanting to dive deeper into the world of traditional British Cheese.To calculate the overall star rating and percentage breakdown by star, we don’t use a simple average. We don’t share your credit card details with third-party sellers, and we don’t sell your information to others. The specific ecosystem and microbiome in the maturation process also affects the flavour of the cheeses, the microbiome being, again, like every aspect of the cheesemaking process, utterly fascinating. This book highlights the wonderful diversity of people, scales and skills which characterise and bind together the emergent community of UK artisan cheese makers. Angus’s authenticity, his passion for sustainable food and his respect for the people behind the products shine through.