Celebrate different cheeses for every season with this beautifully illustrated cookbook from the acclaimed team behind famous artisan cheese shop Androuet, which was established in Paris in 1909 and opened in fashionable Spitalfields in London in 2009. Just like fruit, veg and meat, cheese is seasonal. This means listening to nature, understanding the grazing cycle of the animal that's being milked, knowing what they're grazing on at which time of year, and recognising optimal maturing times. This beautiful and inventive cookbook introduces the idea of seasonal cheese, starting with a brief introduction to which cheeses are at their prime at which time of year, followed by dozens of exceptional recipes each using an easy-to-find seasonal cheese. This unique and original cookbook is a must for cheese fans.
"... A beautiful book...a gloriously comforting yet refined frolic through a catalogue of delectable cheeses, making this book the equivalent of a lazily melting toastie with a touch of elegant truffle on top." The Caterer "What they don't know about fromage probably ain't worth knowing." Waitrose Kitchen "If you find yourself somewhat overwhelmed, or need guidance on what to do with your fromage of choice when you get home, then A YEAR IN CHEESE could be for you." Living France
ALEX and LEO GUARNERI are the brothers who run the acclaimed Androuet in Spitalfields, London. The seasonal cheese shop has a long heritage in France, where the first of six Androuet fromageries opened in 1909. Today, Androuet in London supplies many Michelin-star restaurants and it also has a celebrated restaurant of its own. Alex and Leo come from a food-centric family: their mother Laurence Guarneri ran a food school in France and their grandfather was a food importer. Alex is a specialist cheese affineur and Leo is a trained chef. ALESSANDRO GRANO is originally from Apulia in southern Italy, and is currently the head chef at Androuet where he creates exciting recipes that are true to the seasonality of cheese.