The Cheese LIFE
Divided into Grill, Melt, Bake, Grate and Slice, The Cheese Life celebrates the new wave of artisan cheeses sweeping the globe with gloriously gooey recipes and inventive cheeseboards, as well as insights into how cheese is made, killer drinks matches and interviews with the people that work on the front line.
My second book, written with Mathew Carver (owner of The Cheese Bar restaurant group), was published in October 2023 by Kyle Books.
Order here.
The philosophy of cheese
Published by the British Library, Patrick’s first book is a dash through 8,000 years of cheese history from the first curd in the Fertile Crescent to the cheese revolution currently sweeping the US.
Discover Feta’s relation to ancient faiths, the influence of monks on Munster, the rise of Roquefort and the global trade of Gouda. A fun, informative cheese odyssey
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