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A Passion for Cheese

A Passion for Cheese

by Paul Gayler


In Britain, says chef Paul Gayler, cheese is too often “banished to the cheeseboard.” This book is his attempt to correct that oversight, and to encourage cheese-loving readers to think beyond the cheese course and to cook with the full range of fromage, from soft to blue, and bloomy to hard, in soups, sauces, salads, and desserts.

from the publisher

A collection of more than 130 recipes for cheese which take the distinctive qualities of each cheese and marry or juxtapose them with other ingredients. Recipes are included for soups and pasta, vegetables and desserts.

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Original Publisher
Kyle Books
Date of publication

Recommended by

Claire Clark

Pastry chef