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CHEESE KNOW-HOW

It’s one of the most umami-ish wonders of the food world. Here’s how to get the best out of it

BE A BETTER COOK

GET TO KNOW YOUR CHEESES

FRESH Any soft, spreadable cheese, made by gently separating the curds from the whey. Fresh cheeses have bright, milky flavours, often with lemony acidity. Some are moussey or creamy, whereas mozzarella is heated and stirred to form strands, and feta is pickled in brine.

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About Delicious Magazine

Autumn is upon us, the nights are drawing in – all the better to cosy up with Nigella’s simple chicken supper, Olia Hercules’ allotment recipes and Hugh F-W veggie treats with Ottolenghi and GBBO’s Prue Leith bringing the puddings. As if all that wasn’t enough there’s Richard Bertinet’s harvest fougasse and 16 pages all about lovely melty cheese, plus pumpkin recipes, cheese scones and, cue fanfare, the winners of the delicious. Produce Awards 2017.
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