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A Portrait of British Cheese: A Celebration of Artistry, Regionality and Recipes

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There are plenty of organisations and charities out there that can help connect us with farmers and food producers. 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.

Darker than' is Tanmay's collection of handmade clothes inspired by his response to the changing landscape and light of Seven Sisters in East Sussex. The countryside is where I find most of my inspiration for writing, photographing, curating and, well, eating! Angus has captured it all so beautifully in his photos and words and Lilly’s illustrations are perfect as always. According to the cheesemaker’s preferences, aspects such as humidity, salinity, airflow and temperature are controlled to mature their cheese. I loved that these cheeses were not only a wonderful, delicious food product but also an instrument to express heritage, tradition and history.In his book he visits and documents the food, people and places dedicated to the production, enjoyment and preservation of time-honoured processes and techniques that make up the unique landscape that is British cheese. Cheese, perhaps more so than any other food product, can help us understand the magnitude of love and labour that goes into making the food that we eat. It is one of those rare food products can be spoken about in the same sentence as terroir – loosely defined as ‘evoking the character of the land’ or more broadly, the ecosystem. We don’t share your credit card details with third-party sellers, and we don’t sell your information to others. The farmhouse cheesemakers I have visited work to the highest levels of animal welfare, and many are looking to become more sustainable with what they are putting onto the land and feeding their animals for the best possible milk for cheesemaking.

They have been organic since the 1970s and now produce one of the best Cheddars out there – check them out! Several are trying to be self-sufficient, growing as much as they can on the farm and reducing expensive inputs like imported grain or soya to feed their animals. However, as much as I moan about the production side of things, it opened up a world of food and drink as we visited local farmers markets and national food festivals selling our products. From Lincolnshire Poacher to Stichelton (the original Stilton), Britain's own Brie in the form of Baron Bigod from Suffolk, to Brefu Bach sheep's milk cheese from Snowdonia and Appleby's Cheshire cheese from the heart of Shropshire, this unique journey through photos, essays and recipes, revealing the joys and challenges of a life in cheesemaking.I always think there should be a GCSE in food provenance or the like to help our younger generations really know where and how our food is produced. Angus is an advocate for the rural environment, celebrating and encouraging its appreciation through his various works.

The following words extracted from longer poems and accompanying photography attempt to capture the immense beauty, fragility and mysteriousness of our Isles. Angus Birditt's beautiful book is a celebration of artisan and farmhouses cheeses of the British Isles.It makes you truly admire the hard work of the cheese makers, appreciate the animals and reflect on where the food we eat comes from. Factors like the health of the soil and the welfare and diet of the animals are things to consider in this case. 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. Hi book is a celebration and record of his journey across the British Isles visiting 30 small scale Cheesemakers to discover their unique traditions and histories.

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