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The craft of cheesemaking is undergoing an exciting revival. A new generation of artisan cheesemakers is now producing not only the hard cows’ milk and blue cheeses usually associated with Britain, but also soft cheeses of the Brie and Camembert variety, hard sheep’s cheeses (which can be used in the same way as Parmesan and pecorino), both hard and soft goats’ cheeses, and a small but growing number of organic and buffalo cheeses. Cookbook author Sarah Freeman visited farmhouse cheesemakers throughout Britain and Ireland in the belief that knowing the cheeses and understanding how they are made can only enhance the enjoyment of them. In The Real Cheese Companion, she reviews over 150 of these handmade cheeses, describes the individual cheesemaking processes, and provides the cheese connoisseur with a unique collection of recipes and serving suggestions.