Troubador Gimblett’s Guide to the Best of British Cheeses

Released: 23/10/2020

eISBN: 9781800467927

Format: eBook

Review this Book

Gimblett’s Guide to the Best of British Cheeses

British Artisan Cheeses and their Producers

by

Do you know your Suffolk Blue from your Brighton Ewe? Perhaps you prefer Nanny Muffet to Dumpling? These are just four of the cheeses that are featured in Gimblett’s Guide to the Best of British Cheese. 


The first guide to do for cheese what wine guides have done for the best wines each year, Gimblett’s Guide to the Best of British Cheese is the most comprehensive collection of British artisan cheeses yet published, including eighty producer biographies and over 230 cheese profiles with compressive tasting notes, drink matches and photographs. The author personally visited every cheesemaker featured and is the founder of The Campaign for British Artisan Cheese. www.gimblettcheese.co.uk

Who could resist cheese tasting notes of "rice pudding, baked plum, apricot and Victorian sponge", "Brazil nut, pigeon breast and hay" or "seared chanterelle, wildflower with salted caramel"? Not me! This beautiful, wonderful and fascinating book is practically edible...the pictures and descriptions are that delectable!

The author, a cheesemaker himself, visited 80 producers and documents the 230+ cheeses they make. These are special people with drive and passion as cheese making usually doesn't make one rich. Reasons for creating artisan cheese and six ways we are stopped from doing it are listed at the back of the book.

Each section shows the cheese maker and describes the operation and the type/combination of milk(s) used. Different rinds such as nettles are discussed as is storage and other information. The next page(s) lists the cheese(s) and describes the type of milk, type of rennet used, age, style (soft, hard, etc.), size, producer websites and what to drink with the cheese.

Some of my favourite cheese names include Merry Wyfe, Blue Murder, Gallybagger and Miss Muffet. Of course you will find buffalo mozzarella, Wensleydale and Cheddar. Cheese is a big deal for me, especially artisan, and therefore when traveling always seek out the various local cheese which can vary from batch to batch depending on what the animal eats and weather.

I will definitely buy this book to place on my Cheese book shelf! If you are even just slightly interested in cheese you will learn a lot. And if you are an aficionado, you will be rabid about it! It is an excellent reference book you can pull out and look up information.

by NetGalley review


Do you know your Suffolk Blue from your Brighton Ewe? Perhaps you prefer Nanny Muffet to Dumpling? These are just four of the cheeses that are featured in Gimblett’s Guide to the Best of British Cheese.

The first guide to do for cheese what wine guides have done for the best wines each year, Gimblett’s Guide to the Best of British Cheese is the most comprehensive collection of British artisan cheeses yet published, including eighty producer biographies and over 230 cheese profiles with compressive tasting notes, drink matches and photographs. The author personally visited every cheesemaker featured and is the founder of The Campaign for British Artisan Cheese.

My favourite thing about being in the UK half of the time is THE CHEESE!!! (As is living by Borough Market and the food halls across the river!). I had read this book and wanted to review it here as it popped up as available on the North American version of Netgalley. I actually crave cheese - and eat an unhealthy amount of it and with this book, I can easily eat my way through the British cheese realm. (I hate Sunday roasts and gravy, I loathe beef gravy so I tend to make oooey gooey things as "sides" and eat them instead

The book is full of facts but also full of fun - I now have a list of about 700 cheeses that I want to fondue to mac and cheese with ... great, I may actually get a cholesterol problem. (Right now I have the cholesterol levels of a toddler, but that might change!) Cheese belongs on everything ... well, maybe not on poutine: poutine should just skip the gravy and add the fresh curds: in Quebec, they sell them at the gas stations, unrefrigerated, fresh from the cow that morning!

Love cheese? Get this book - you can even use it at a cheese monger's in Canada or the USA as many of the cheeses are imported there as well ... now I am off to have biscuits (baked, southern style, not the "cookie" kind), peaches, apricots and Stilton for lunch!

by NetGalley review


Gimblett's Guide is a brilliant A-Z of the people who make up Britain’s artisan cheese industry. Inspirational, even – it'll very likely make you want to buy out a dairy (or just some milk and a cheesecloth) and start churning.

A cheesemaker himself, with experience reaching much deeper into food and wine generally, Francis Gimblett certainly knows his stuff, providing an overview of where the nation’s cheese is, what it's gone through, and why we should look after it. This thinking has welcomely manifested into the 'Campaign for British Artisan Cheese'.

Francis also gets into the granular details of, for example, goat's milk vs cow's, or the benefits of milk from single herds. His tasting notes, while wonderfully descriptive, are, for me at least, sometimes rather impenetrable – ‘aromas of dried cream on a mat of pressed flowers’ is one that comes to mind.

Still, if you ever needed evidence as to the strength of British cheese’s remarkable small-batch industry, especially given the obstacles (war rationing, fluctuating milk prices, pasteurisation pressures) it's encountered along the way, then this is it.

by NetGalley review


Francis Gimblett has written a very enthusiastic and detailed guide to the best of British artisan cheeses.
He embarked on a journey taking 100 days round Britain visiting cheesemakers and tasting their cheeses.
The result is a comprehensive study of most of the hand-made cheeses produced in Britain today.
It is necessarily subjective with more weight given to some producers than others but it captures a vivid picture of enterprising folk striving to produce something unique and valuable in a largely sympathetic and sustainable manner.
It is an inspiration to read of the latest generation of cheesemakers who contribute so much to a growing movement of real food producers and their consumers.

by NetGalley review


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