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Notes on the Recipes

Appears in
A Passion for Cheese
A Passion for Cheese

By Paul Gayler

Published 1997

  • About
  • Butter is always unsalted.
  • Eggs are large free-range.
  • In white sauces, boiled milk is often specified. Although this is not essential, bringing the milk to the boil and then straining it before adding it to the sauce gives a smoother finish.
  • Metric, imperial and American measurements are given in that order; use any one but do not combine them.
  • Alternative cheeses are suggested in most recipes. These are recommended replacements if the cheese in the ingredients list is hard to find, or Australian or American equivalents for readers in those countries.

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