Published recently, The Modern Cheesemaker by Morgan McGlynn is an exciting new book that shares a passion for all things cheese. We love this book and wanted to share the details with you and four recipes from it.
Morgan has always loved cheese, having formerly worked at Cheeses of Muswell Hill in London before purchasing the shop at the age of 21. Since then, she has tasted different cheeses from all over the world, so it’s fair to say that she knows what she’s talking about when it comes to dairy.
For the past ten years, she has run her business, while also appearing on Channel 4’s Sunday Brunch television show as a resident cheese expert and appearing on the judging panel for the World Cheese Awards.
The Modern Cheesemaker, Morgan’s first book, teaches the reader to make 18 types of cheese, including feta, halloumi, mozzarella, cheddar and more. Highlighting the lost art of homemade cheese, Morgan’s book includes step-by-step instructions to make each cheese, plus 40 savoury and sweet recipes to use your homemade cheeses in. The Modern Cheesemaker also includes lots of background information to help you understand the history of cheesemaking, cheese production and storage and more.
Read on to get a sneak peek at four recipes from The Modern Cheesemaker by Morgan McGlynn...
"Making mascarpone from scratch is ridiculously easy, and only requires two ingredients, so you can quickly whip up a batch of your own fresh and creamy cheese at home the Italian way. Homemade mascarpone has the most beautiful texture – far superior to shop-bought – and is perfect for so many sweet and savoury dishes."
Get the recipe here.
"I love Crunchie chocolate bars, and this is my homage to that delicious treat. Making honeycomb at home is so much easier than you might imagine – and everyone loves it, so these super-easy chocolate pots are real crowd-pleasers."
Use the above mascarpone recipe to make these mascarpone chocolate pots.
"Paneer is the most fantastically easy cheese to make, using ingredients you will have in your kitchen. It is a deliciously fresh-tasting cheese, and the great thing about it is that there is no ageing or culturing. Paneer is a very important ingredient in Indian cooking, and is used in many vegetarian dishes; it has a wonderful milky flavour, with a crumbly texture ideal for frying, grilling (broiling) or barbecuing. You can buy paneer at most supermarkets, but homemade fresh paneer tastes much better and is far superior to the mass-produced cheese you can buy off the shelf."
Find out how to make paneer here.
"You can’t go wrong with these rolls. They are the perfect light, healthy meal or snack, with the freshness of a salad. Wrapped in rice paper and filled with fresh ingredients, summer rolls can also be hearty. Vietnamese in origin, they are typically stuffed with shrimp, pork or chicken, but I love using paneer. I also add edible flowers to mine, for no other reason than they look so beautiful! These are perfect nibbles to serve at a party and to impress your guests."
Use the above paneer recipes to make these paneer summer rolls.
We also have three copies of The Modern Cheesemaker by Morgan McGlynn to give away to our readers. To enter simply answer the question below and fill in the following form. Good luck!
Q: What is the name of Mogan's cheese shop in London?
Recipes from The Modern Cheesemaker by Morgan McGlynn White Lion Publishing,£25/€25. Images by Jamie Orlando Smith.