The Cheese Life celebrates the new wave of artisan cheeses sweeping the globe with gloriously gooey recipes and inventive cheeseboards, as well as insights into how cheese is made, killer drinks matches and interviews with the people that work on the front line.
From how to make the ultimate fondue to the perfect grilled cheese sandwich, the recipes include feta and tomato tart, five cheese macaroni, smoked mozzarella sticks and cheeseboard accompaniments such as bacon jam and poached pears. Interspersed throughout are deep dives into key cheese varieties, from brie to blue, and wedges of cheesy wisdom, such as how to taste like a professional and when to eat the rind.
Most of all it's a book about having fun and enjoying good cheese from people who genuinely care about what they do.
Meet
the Authors
The Authors
Mathew Carver founded The Cheese Truck in 2014 after a brief ‘research’ trip across the States. Since then, he’s become a well-respected and vocal advocate of British Cheese, judging at the World Cheese Awards since 2017, the British Cheese Awards and Young Cheesemonger of the Year. He owns and operates five restaurants - Pick & Cheese and The Cheese Barge in London, Rind in Yorkshire and Pick & Cheese in Berlin.
Patrick McGuigan has written about cheese for publications including the Telegraph, The Financial Times and delicious. His first book, The Philosophy of Cheese, was published by the British Library in 2020.
Photography: Lizzie Mason, © Kyle Books
