A Year in Cheese comes from the team behind famous artisan cheese shop Androuet, which was established in Paris in 1909 and opened in fashionable Spitalfields in London in 2009. The fromagerie specialises in seasonal cheese from France, Britain and beyond and supplies cheese to many acclaimed restaurants, including Duck & Waffle and Terroirs. Just like fruit, veg and meat, cheese is seasonal: it’s about listening to nature, understanding the grazing cycle of the animal that’s being milked, knowing what they’re grazing on at which time of year and recognising optimal maturing times. This beautiful and inventive cookbook introduces the idea of seasonal cheese, starting with a brief introduction to which cheeses are at their prime at which time of year, followed by dozens of exceptional recipes each using an easy‐to‐find seasonal cheese.
ALEX and LEO GUARNERI are the brothers who run the acclaimed Androuet in Spitalfields, London. The seasonal cheese shop has a long heritage in France, where the first of six Androuet fromageries opened in 1909. Today, Androuet in London supplies many of London’s best restaurants. Alex and Leo come from a food‐centric family: their mother Laurence Guarneri ran a food school in France and their grandfather was a food importer. ALESSANDRO GRANO is originally from Apulia in southern Italy, and is currently the head chef at La Fromagerie in London.