Veteran cheese expert Chester Hastings shares his collection of outstanding recipes together with advice on pairing cheese with wine. We suggest you start your meal with Goat Cheese and Roasted Garlic Beehive, followed by Monastic Fish and Tomato soup with Parmigiano-Reggiano. For main course we recommend the Roasted Quail with Bread and Roccolo Cheese Sauce and Sardinian Pecorino Fritters with Blackberry Honey to finish off. Perfect for cheese ingénues or curious connoisseurs.
"The Cheesemonger's Kitchen" is a collection of delightful and accessible recipes culled from chef and cheesemonger Chester Hastings' 25 years of experience working with cheese. Covering the basics of how to select and purchase quality cheeses (including what to look for, how to taste, and what to do with leftovers), its purpose is to take cheese beyond the fondue pot and the cracker and into the kitchen, and create delicious meals using the many varieties of cheese now more widely available than ever before, in new, traditional, and exciting ways. It will also include a chapter on pairing wine and cheese, written by celebrated sommelier Brian Kalliel. It includes 75 recipes and 50 photos.