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Ricotta |
Monday 12 August 2002 |
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Twenty years ago the hottest selling foreign cheeses in this country were Camembert or Danish Blue.
They were probably the only foreign ones available, at a time when we were just starting to think that anything from abroad was bound to be better than a tired bit of cheddar.
But how do you know what you should be looking for in a less familiar cheese. Anna McNamee rejoins Juliet Harbutt for the next in our series on cheeses, Ricotta.
Juliet Harbutt, "Cheese: A Complete Guide to Over 300 Cheeses of Distinction", published by Mitchell Beazley 拢16.99, ISBN 1 84000 080 5
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