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Audioraamat: Cheese Cure: How Comte and Camembert Fed My Soul

  • Formaat: MP3
  • Ilmumisaeg: 28-Aug-2025
  • Kirjastus: HarperCollins Publishers Ltd
  • Keel: eng
  • ISBN-13: 9780008749477
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Cheese Cure: How Comte and Camembert Fed My SoulSuurem pilt
  • Formaat: MP3
  • Ilmumisaeg: 28-Aug-2025
  • Kirjastus: HarperCollins Publishers Ltd
  • Keel: eng
  • ISBN-13: 9780008749477
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A wonderful book.' Cathy Rentzenbrink







A remarkable tale The Spectator





A giant wheel of Comte a cheese full of delight, a mosaic of flavour can sometimes become flat. Despite all thats gone into making it and caring for it, its complexity mysteriously vanishes, its spark dies. Cheesemongers know that. Thats why they regularly test the cheeses: they insert a cheese iron deep into the wheel and extract a sample from its core. Sometimes they can cure it and sometimes they cant.



A highly successful BBC and Guardian Journalist, somehow Michael Finnerty's life had become flat. His psychological cheese iron told him he needed to make a change, and he becomes convinced his salvation lies in cheese. Michael becomes an apprentice cheesemonger at Borough Market, and is plunged into a world of intense physicality, extraordinary knowledge, and total geeky passion. From learning the cheese's personal nighttime riders Castillon Frais needs to sit in its box underneath some waxed paper but its box needs to be kept in a plastic sheath, Comté sits unwrapped in a cool cupboard, and has a quick saline bath before bed to learning intricate ways to wrap their different shapes; from being able to taste nuances between the cheeses, to slicing fingers, bruising toes, getting allergic reactions, and the simple dog-tiredness of being on your feet from the crack of dawn till night, Michael's new job is more demanding than he could ever have imagined and he loves it. Then when Borough Market is subjected to a terrifying attack, Michael realises through cheese, he has found something even more powerful community.

Arvustused

A remarkable tale Finnertys in love with cheese, passionately, and it shows The Spectator



'A joy to read. Finnerty introduces us to a cast of London characters (cheesemongers and customers) almost too perfect to be real, while quietly imparting serious knowledge through vivid descriptions and fun facts about irresistible cheeses you will want to taste immediately. The Cheese Cure will delight both the curious newcomer to cheese world and the seasoned expert who recognises their own journey through the cheese counter.' Carlos Yescas, Book Author and Cheese Expert / Judge.



A passionate and evocative memoir of the cheesemongers craft, and the healing power of cheese. Ned Palmer, bestselling author of A Cheesemonger's History of The British Isles



Im completely smitten by this wonderful book. Michaels voice is so engaging and his world jumps off the page. I feel very enriched, both by the reading experience and by the pleasure I am now taking in choosing and eating delicious cheeses. Michael is a fantastic and nourishing guide.' Cathy Rentzenbrink, bestselling author of Ordinary Time



'The Cheese Cure transported me straight back to Borough Market and into a beige apron, mongering alongside Michael, with his beaming smile & contagious joie de vivre. His writing is as engaging as his cheese mongering, with every customer delighted by the unexpected yet fascinating narrative journey Michael takes them on whilst simply purchasing cheese.' Emma Young, Author of The Cheese Wheel



'Its clear Mike Finnerty has learned more than what he could share when he delivered only the newsHis awakening is a lesson for us all in personal struggle and purpose, in renewal and redemption' David Shribman, Pittsburgh Post Gazette



'The Cheese Cure tells a tale of taking chances and rediscovering purpose.' Arthur Dennyson Hamdani, Literary Review of Canada

Muu info

How Comté and Camembert Fed My Soul
Michael Finnerty is a London-based cheesemonger, writer and journalist. He spent 15 years at the BBC and the Guardian several of them reporting the world for the BBC World Service before becoming a breakfast radio presenter for CBC in Montreal. His transition to cheesemonger was the result of a life-changing sabbatical at Borough Market, prompting him to hang up the microphone and don an apron. He believes that artisan cheeses are so much a product of human history and ingenuity, terroir and alchemy, art and science, they become imbued with a living spirit.
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