The Sheridans' Guide to Cheese
關於本電子書
Kevin and Seamus Sheridan first started selling cheese from a market stall in Galway over twenty years ago. As passionate advocates of local farming and champions of high quality food production, the brothers soon developed a reputation for selling the very best cheeses from around the world.
Today, the award-winning Sheridans Cheesemongers has become something of a byword for cheese, sourcing and selling the world’s best cheeses to customers across the globe.
In their first book, The Sheridans’ Guide to Cheese, Kevin and Seamus share their expert knowledge and invite you on a journey through the vast array of cheeses that adorn their shelves.
From the cheese peninsulas of West Cork and the cheddar caves of Somerset to the hills of Reggia Emilia, the brothers introduce us to some of the best cheesemakers in the world, revealing how their favourite cheeses are made, whilst offering heaps of practical advice on selecting, buying, aging and storing each variety of cheese.
An indispensable handbook for both novice cheeselovers and mature connoisseurs alike, The Sheridans’ Guide to Cheese is a complete guide to the cheeses of the world, featuring tasting notes, wine- and flavour-pairings and delicious recipes to help you appreciate every cheese you try.
關於作者
Seamus Sheridan (Author)
Seamus and Kevin Sheridan established Sheridans Cheesemongers in 1995 with a cheese stall at the Galway Saturday market in the west of Ireland. Since then the company has grown to include four cheeseshopsand a thriving wholesale business and now exports Irish food around the world. The brothers’ food and business ethos is still firmly rooted to the simplicity of their first market stall. Their passion for food and respect for those who produce it has led them to be at the forefront of an exciting revival in Irelands culinary heritage. Seamus and Kevin are tirless advocates for sustainable food and farming.They are both supporters of the Slow Food movement. Seamus is currently spokesperson on agriculture and food for the Irish Green Party and Kevin is chair of the Irish Taste Council.
Catherine Cleary is journalist, author and broadcaster. She began her career as a news reporter with the Irish Times and became the paper’s drugs and crime correspondent before joining the Sunday Tribune as its security correspondent. She started writing about food over a decade ago and now writes a weekly restaurant column for the Irish Times. Working with historian Juliana Adelman, Catherine co-wrote and presented History on a Plate, an RTE radio series on Irish food history. Her last book, A Month of Somedays, was an account of trying to take a gap year from the daily routine without leaving home.