Introduction

My intention in writing this book was to put together a collection of recipes that not only demonstrated the vast number of superb cheeses now available but also exploited their versatility and character. I didn’t want to write a book about cheese itself since, after all, there are many writers better qualified than I am on that subject. I confess that when I was young I didn’t even like cheese. In those days there was much less variety on offer and most of it was mass produced. But during my career I have been fortunate enough to travel and, as I sampled cheeses worldwide, my enthusiasm grew.