The Cheese Room – Patricia Michelson

A contemporary book about cheese using the author's recipes and anecdotes to introduce us to a world of cheese which is so much more than just facts and figures. Don't expect lists of dozens of cheeses but do expect to learn about cheese in a relaxed and informative manner - you can even learn how to make fresh cheese. Great salads, warming soups, ideas for scrumptious suppers and special occasions, the recipes are easy to follow. Patricia's 'Travelling Tales' intersperse the chapters - you will feel as enthusiastic about cheese from round the world as she does when you read these narrative interludes. And not forgetting great ideas for cheeseboards, fondues and how to set up your own cheese and wine tasting at home.
'If cheese were a drug, Patricia Michelson would probably be locked up by now.'
The Times

“Every day I open the door to the Cheese Room and roll up the protective blinds to reveal my ‘treasures’, sitting on their aged wooden shelves on straw mats. And every day I learn a little more about cheese and how I can make them taste of their particular terroir rather than masking their flavours.”

Talk to anyone who’s been to La Fromagerie in Highbury, and they’ll all say the same thing: it’s one of the most wonderful food shops in the country and run by the greatest cheese fantatic in Britain. Jamie Oliver thinks Patricia Michelson is the genuine article; so does Nigel Slater. Many of the country’s leading chefs and food critics turn to her, not just for cheese, but for advice and information on cheese as well.

Few people in the country know more about cheese than Patricia Michelson, and there are only three emporiums – of which La Fromagerie is one - where cheeses are matured and nurtured. Patricia is the only person in the UK to do this with French and Italian cheeses. Affinage, as this process is called, brings out the best qualities of the milk, and can be a slow process – requiring a talent and skill rather like those of a winemaker.

“When people come into the shop and ask for, say, a piece of brie, I ask them when they are intending to eat it. That night? For the weekend? It can make all the difference,” says Patricia. As she is the first to point out, cheese has become increasingly popular in this country over recent years. “Cheese needn’t just be an added extra, but rather a major part of any meal. The variety of flavours, textures and means of eating is enormous.” This book, full of recipes, information and anecdote, is for anyone with even a vague interest in cheese.

Patricia’s passion for cheese began during a skiing holiday in 1991. After a succession of falls, she left the rest of her family on the slopes and began walking back to Méribel. Feeling hungry, she paused by a cheese shop and bought a piece of Beaufort, the local cheese. It tasted so good, she decided there and then that every person she knew should experience the flavour too. She bought a large wagon-wheel sized Beaufort from its maker in the market at Moutiers, took it home, and nurtured in the garden shed. She began to buy more, selling portions to friends, and gradually the business, and her knowledge, grew. Since 1993, she has owned La Fromagerie on Highbury Park in North London. She has subsequently become a member of the Guilde es Fromagers and regularly tutors about cheese to leading chefs and restaurateurs.

FOR MORE INFORMATION, PLEASE CONTACT JAMES HOLLAND ON
020 7010 3253, OR EMAIL james.holland@penguin.co.uk
Praise for THE CHEESE ROOM

‘A passionately written book that seduces, inspires, amuses and informs - and the recipes are glorious’
Nigel Slater

‘I am only surprised that Patricia stopped talking about cheese to her shop and restaurant customers for long enough to write this passionate book.’
Nicholas Lander, Financial Times

‘This is a lyrical, racy, passionate account of Patricia Michelson’s love affair with cheese. Her book sparkles with anecdote, offbeat recipes and commonsense. Whether she’s unravelling the subtleties of affinage or suggesting what cheese goes best with Kentish cherries her enthusiasm is infectious. There hasn’t ever been a book quite like this.’
Derek Cooper, The Food Programme, Radio 4

‘What an exciting book! Patricia Michelson’s The Cheese Room oozes passion and enthusiasm much as one of her perfectly matured cheeses might do. I found her ideas for using cheese in the kitchen inspiring and have filled a notebook with ideas I intend to try very soon. At the Richmond Hill Café & Larder here in Melbourne, Australia we are also committed to championing and promoting the very best cheeses and I detected a kindred spirit in Patricia. She is to be congratulated not only for her ongoing work - supporting and selling the wares of specialist cheesemakers both near and far - but for her generosity in sharing her knowledge with a wider audience through this book’
Stephanie Alexander

‘This book is as beguiling as its owner’s shop – which is high praise. Patricia Michelson is the best kind of obsessive: curious, passionate, opinionated, entirely bereft of bull shit’ –
Jonathan Meades

‘This is my favourite book ever.’
Jamie Oliver

NOTES FOR EDITORS
The Cheese Room contains 100 recipes including salads, soups, soufflées, pasta dishes, terrines, sandwiches and puddings.

The Cheese Room has information about maturing techniques (affinage), different types of cheeses as well as stories, tips and anecdotes.

Patricia Michelson started La Fromagerie in 1991. She works alongside French affineur Eric Demelle at the shop at 30 Highbury Park, London, N5.