The brothers behind this superbly presented guide to the seasonal fromages of France and the rest of Europe’s vast array of cheeses certainly have the right credentials. As children, the siblings would accompany their mother – who runs a cookery school – to market, and after various jobs in the food and catering trades, they ending up running the London branch of the famous fromagerie, Androuet.
The brothers write with serious passion and knowledge about the cheesemaking process – how each seasonal French variety is perfectly in tune with nature, and why each fromage has an optimal maturity. In spring it’s about fresh cheeses, goat’s curd and the likes of Chabichou. Summer brings Beaufort d’Été and the soft sheep’s cheese Lou Sounal from the Lozère. While autumn and winter bring the heartier, semi-hard cheeses in all of their melty, unctuous glory.
The brothers’ inventive recipes bring the fromage to the fore, making this a great mix of an ‘insider guide’ and a cookbook.
A Year in Cheese: A Seasonal Cheese Cookbook by Alex & Leo Guarneri. List price: $29.99. Published by Frances Lincoln
From France Today magazine