Twenty years ago cheese meant either Camembert or Danish Blue to the majority of us. How things change!
These days your average cheese counter is stocked with an array of cheeses not just from all over Britain but from around the world.
But how do you know what your looking at or, for that matter, what you should be looking for?
Anna McNameeÌýmet Juliet Harbutt, author of "The Cheese Lover's Kitchen Handbook" to find out all about ricotta.
Ìý The Cheese Lover's Kitchen Handbook by Juliet Harbutt - Publisher: Southwater Publishing, ISBN: 1842159453
Ìý
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