Cheddar Gorge: A Book of English Cheeses

Cheddar Gorge: A Book of English Cheeses
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Описание книги

Where can you read about a monstrous cheese big enough to hold a girl of 13 inside? Or that the invention of the bicycle directly, and poorly, impacted sales of cheddar? Or that some of the first cheese makers hid gold coins inside their wheels of dairy as a sales tool?Brethren, the writer calls you this because he hopes that you are ‘cheese-minded’ like himself.This classic and charming book, a timeless love letter to English cheeses was first published in 1937, newly rediscovered and charmingly illustrated by EH Shepard. It is a treasure trove of wonderful anecdotes including the tale of the monstrous cheese big enough to hold a 13-year-old inside, the Stilton that purred like a cat and the famous cheesemaker in Manchester who selected which Cheshire cheese to sell based on where the mice had been nibbling ‘as they were the best judges of a good cheese’.Sir John Squire, a notable journalist of the time, collected together ‘a galaxy of talent’, with the aim of making this ‘one of the most delightful and entertaining gift books that has ever been published’. Each of the distinguished ten contributors champion an individual cheese, setting forward their passionate and compelling arguments, celebrating the differences and delights of each type. Through their explorations, the chequered beauties of the English landscape unfolds.It will certainly whet the appetite for English cheese, for that is ultimately what matters most, as after all ‘the only way to learn about cheese is to eat it.’

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John Squire. Cheddar Gorge: A Book of English Cheeses

Copyright

Contents

Publisher’s Note

Introduction

Stilton

Interlude by the Artist

Cheddar

Cheshire

Double Gloucester

Leicester

Wensleydale

Caerphilly

Dunlop

Irish Cheeses

Blue Vinny

Notes

Publisher’s Acknowledgements

Biography of Sir John Squire

About the Publisher

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Title Page

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About the Publisher

Stilton holds its own. Cheddar and Cheshire are in difficulties, though they may struggle back. When those of us who are now in middle life were young these were the stock English cheeses in all English households and inns. If you stopped, on a summer walk, for luncheon at the Cross Keys or the Mariner’s Rest you had a pint of bitter, English Cheddar (probably) or Cheshire (possibly) and newish bread with inviting crust: today you are usually fobbed off with so-called Cheddar, like mild soap, from across the Atlantic, or so-called Cheshire, like clay coloured with marigolds, also from across the Atlantic. The rage for cheapness is one cause. The scandalous lack of protection for English commodity-names (why should a thing be sold as Cheddar when it isn’t?) is another. The invention of the bicycle is another; when one was young the ordinary labourer had his meal of bread and good cheese and good beer or cider out of a stone jar under the hedge, whereas today he rides back to his cottage and is given by his wife salmon or corned beef out of a tin. Stilton, however, was rather a luxury; the rich like it; it is just possible that there would be a row if bogus Stilton were put upon the market after the fashion of bogus Gorgonzola; and in any event no plausible substitute for it, inferior or otherwise, has been invented. The sales of Stilton in recent years have increased; and if, as seems likely, more attention in the near future is devoted to food and drink (middle-class Puritanism with its gross feeding and its hatred of refinement being on the wane) they are likely to increase.

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