FROM THE BESTSELLING CHEESEMONGER-HISTORIAN A Cheesemonger's Compendium is a fully-illustrated standalone guide to the artisanal and farmhouse cheeses of the British Isles. A must-have for cheese lovers everywhere, it also serves as a handy pocket or shopping bag-sized companion to A Cheesemonger's History of The British Isles. Containing 168 deliciously readable flavour profiles, a morsel of history and a dash of folklore, there's sure to be something to take your fancy in here. This is the ultimate guide for expert fromagers and enthusiastic novices alike.

THE TOP 10 SUNDAY TIMES BESTSELLER Shortlisted for the Andre Simon Food and Drink Book Awards for 2019 'A beautifully textured tour around the cheeseboard' Simon Garfield 'Full of flavour' Sunday Times 'A delightful and informative romp' Bee Wilson, Guardian 'His encounters with modern-day practitioners fizz with infectious delight' John Walsh, Sunday Times Every cheese tells a story. Whether it's a fresh young goat's cheese or a big, beefy eighteen-month-old Cheddar, each variety holds the history of the people who first made it, from the builders of Stonehenge to medieval monks, from the Stilton-makers of the eighteenth-century to the factory cheesemakers of the Second World War. Cheesemonger Ned Palmer takes us on a delicious journey across Britain and Ireland and through time to uncover the histories of beloved old favourites like Cheddar and Wensleydale and fresh innovations like the Irish Cashel Blue or the rambunctious Renegade Monk. Along the way we learn the craft and culture of cheesemaking from the eccentric and engaging characters who have revived and reinvented farmhouse and artisan traditions. And we get to know the major cheese styles - the blues, washed rinds, semi-softs and, unique to the British Isles, the territorials - and discover how best to enjoy them, on a cheeseboard with a glass of Riesling, or as a Welsh rarebit alongside a pint of Pale Ale. This is a cheesemonger's odyssey, a celebration of history, innovation and taste - and the book all cheese and history lovers will want to devour this Christmas.