The Cheese Cure: How Comt and Camembert Fed My Soul

(Hardback)

Publishing Details

Classifications

Physical Properties

Description

A soul-lifting tale of finding a new life in a passion, a glorious insight into the community of London's oldest food market, an exploration of the senses the modern world forgets to celebrate taste, touch, smell and the most enjoyable and fascinating education on all things cheese.

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, Comt 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.

Author Bio

Michael Finnerty was a news journalist at the BBC and the Guardian, before retraining as a cheesemonger in 2018. He now works in Borough Market, alongside freelance journalism.