Milk. Made Book by Nick Haddow

A Book About Cheese: How to Choose it, Serve it and Eat it.

Milk. Made. is an elegant and comprehensive tour of the art of cheese-making and eating – from selecting cultures, to the practices of production right through to the best recipes to enjoy them. 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 75 comprehensive 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 owns and operates the successful Bruny Island Cheese Company in Tasmania.

About the Author:
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: The Gourmet Farrmer Deli Book, and Gourmet Farmer Goes Fishing.

Audience: General
Format: Hardcover
Language: English
Number Of Pages: 288
Published: 1st August 2016
Country of Publication: AU
Dimensions (cm): 25.7 x 20.4 x 3.5

Old Mill Road Cheese Board

Made from White Marble & Wood.

Old Mill Road Forge Cheese Knives, Matte Brass

Traditional metals, brass and steel, are heated and beaten to create this time-worn industrial collection. The ‘straight from the forge’ look handles contrasting with the highly polished finish of the blades.

– Dishwasher safe.
– A set of three knives.
– Made of brass with stainless steel.
– 16.5cm long x 4cm (widest knife).

Tasteology Extra Virgin Olive Oil 250ml

Tasteology’s Extra Virgin Olive Oil is locally made, with olives harvested from olive trees grown in Australia.

Falwasser Natural Crispbread 120g

All natural wafer thin crispbread. Wafer thin and crisp in texture, Falwasser Crispbreads are known for their delicate flavours. They are the ultimate gourmet entertaining snack and the perfect complement to cheeses, pates and dips.  The packaging features a cheeky brand message which highlights the key features of this award-winning product.