National Geographic Traveller Food is celebrating cheese, in all its many wondrous forms. The magazine’s latest cover story is a tribute to some of the world’s most beguiling varieties, from the traditional-style Appleby’s Cheshire and the lauded British brie, Baron Bigod, to Continental classics such as gouda, gruyères, pavé d’auge and parmesan.
In the Winter edition of this special issue series, out now, meet the makers, retailers, farmers and enthusiasts who make the UK cheese scene so special; see which European varieties combine to make the perfect cheeseboard; learn how to make paneer from scratch; and read about the cheese-loving destinations that should be on every turophile’s bucket list.
Glen Mutel, editor of National Geographic Traveller Food, said:
“Cheese has been a big story in 2020. On the one hand, the amount we bought in supermarkets positively soared during lockdown. On the other, many of the UK’s artisan producers have struggled, and the industry has really had to rally around to keep these precious businesses afloat.
“So, whichever way you look at it, cheese is a hot topic. And with Christmas just around the corner, we felt the time was right to celebrate this most wonderfully peculiar food, and the passion it seems to always inspire.”
Also in this issue, get to know the Indian city of Bengaluru, home one of the world’s most vibrant veggie and vegan scenes, enjoy a foraged feast, Māori-style, in New Zealand, and take a trip to Peru to experience the picanterías — historic diners — of second city, Arequipa. All this, plus the culinary highlights of Taipei, Santa Barbara and Athens.
In addition, expect the usual mix of thought-provoking features and easy-to-follow recipes from world-renowned contributors.
• Deconstruction: Steak and kidney pie — the secrets of a classic British dish.
• Recipe Journal: Four chocolate desserts from around the world.
• My Life in Food: Comedian Romesh Ranganathan on Ethiopian cuisine and his mum’s secret spices.
• Five ways with: Niklas Ekstedt on how best to use kohlrabi.
• Try it Now: Is this the year to go veggie for Christmas dinner?
• Make Perfect: Tips for making great fried chicken.
• The Pioneer: Chef Evgeny Vikentev on modernising Russian cuisine.
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