---

Milk. Made . is an elegant and comprehensive tour of the art of cheese-making and eating - from selecting cultures, to the practises of production that cross continents, and right through to the best recipes to enjoy them. Within the pages, you will find sections on the key types of cheese (and other dairy products) as well as how to make the cheese, store the cheese, serve the cheese, and the history of the cheese itself. For those who don´t want to make it but simply love to eat it, Milk. Made. includes 60 comprehensive recipes such as croque monsieur, onion soup with grilled cheese croutons, beetroot and feta tart, sour cream scones, classic fondue and many more.

Beautifully photographed and styled, Milk. Made. also includes profiles and interviews with some of the most inspiring and internationally recognised cheese connoisseurs from around with world. From the Uplands Cheese Company in Wisconsin to Carlos Petrini, founder of Slow Food in Italy, and Connecticut nun Mother Noella Marcellino, who is internationally renowned among cheese lovers for her raw milk cheese, to the maturation cellars at Fort Des Rousse on the French/Swiss border. It will also be peppered with chatty snapshots on different talking points of the cheese world including raw milk cheese, the relationship between cheese and wood and the dark art of maturation. At once casual, familiar, sophisticated and cultured, this book is the ultimate guide to cheese-making and the best cheeses of the world.

---

This is an elegant and comprehensive tour of the art of cheese-making and eating - from selecting cultures, to the practices of production to the best recipes. Within the pages you will find sections on the key types of cheese (and other dairy products) as well as how to make, store and serve the cheese, and the history of the cheese itself. For those who dont want to make it but simply love to eat it, Milk. Made. includes 60 recipes such as croque monsieur, onion soup with grilled cheese croutons, beetroot and feta tart, sour cream scones, classic fondue and many more.

---

Nick Haddow is the founder of Bruny Island Cheese Company on Bruny Island, Tasmania. He moved to Tasmania in 2001, first to work at the internationally renowned Pyengana Dairy, before moving on to his own business in 2003.
He has a long background in hospitality and food: his cheese mentors include Will Studd and Richard Thomas (two of the biggest names in Australia); he won a Queen´s Trust Grant to work with cheese makers in Europe; scored a gig with Randolph Hodgson at Neal´s Yard Dairy in London; and returned to work alongside Studd and Stephanie Alexander in setting up Richmond Hill Cafe & Larder - at the time considered the best cheese retailer in Australia.

Since opening the Bruny Island Cheese Company, he has quickly earned a reputation for excellence - as well as for a long time being the only legally recognised producer of raw milk cheese in Australia. He has an online shop and a 16,000-strong cheese club membership, who receive regular deliveries of cheese, dispatched all over Australia from Bruny Island. He also has a cellar door at Bruny Island, a stall at Salamanca Market in central Hobart, and a cellar door under the stairs at the Salamanca Arts Centre.

Nick has a media profile courtesy of his supporting role with Ross O´Meara in Matthew Evans Gourmet Farmer series on SBS. The trio have written two books: T he Gourmet Farrmer Deli Book , and Gourmet Farmer Goes Fishing .

---