There’s Always Room for Cheese: A Guide to Cheesemaking

Learn how to make cheese at home from scratch and create your own delicious sweet and savory cheese-based recipes with There’s Always Room for Cheese. There’s Always Room for Cheese is the debut cheese cookbook by expert cheesemaker Colin Wood. Colin has worked in some of the world’s best restaurants as the self-proclaimed ’casual cheese guy’, and now he wants to teach everyone from amateur cooks to experienced chefs the skills he has learned, including how to make, store and eat cheese. In this book, Colin will take you back to the basics to create your favorite types of cheese, from the equipment and ingredients you’ll need right through to concocting the perfect cheeseboard to impress your guests. There’s Always Room for Cheese also features a range of deliciously creative cheesy dishes - fromage blanc and strawberry donut, anyone? Each chapter is divided into different types of cheese from white mould to semi-hard and there’s even a chapter on whey and what to do with your waste. This is the perfect opportunity for budding and experienced cheesemakers to have fun with their food at home and to explore the world of cheese with the help of an expert. It’s easy to make cheese at home - all you need to know is how!

Labelled as one of Sydney’s emerging hospitality stars by Good Food, chef Colin Wood makes his own cheese every Monday at Mat Lindsay’s Surry Hills wine bar, Poly. Wood, who calls himself the restaurant’s ＂casual cheese guy＂, has a hefty resume under his belt. He initially had grand plans to enter the Olympics, but after a serious back injury, changed his course completely. Soon after, he made the decision to pursue a career in cookery and spent 10 years working for restaurateur Andrew McConnell’s Trader House group in Melbourne (where he devised a cheese program) and time in New York as Ignacio Mattos’ culinary director (Estela, Altro Paradiso) before heading back to his home state of Western Australia, where he subsequently lost all his work during lockdown last year. Now he’s in Sydney and he’s keen to work towards opening his own cheese-centric place - an idea born at McConnell’s Cumulus Inc. while he was running their staff education program. Wood has been making cheese for seven years now, but creating his own space (think wine bar with housemade cheeses) is high on his list of priorities.