Nestled at the heart of Melbourne’s bustling Prahran Market is Maker & Monger, the city’s very own ‘Chapel of Cheese’ and home to an exquisitely curated collection of the finest farmhouse and artisan cheeses available anywhere in Australia. Here the purpose-built maturation room and 7-metre long climate-controlled counter that house these choicest of cheeses are accompanied by a kitchen offering not only their infamous toasties, but a selection of seasonal dishes that highlight the exceptional produce of the surrounding stalls and suppliers. Cheese heaven, in other words.
In this little book, founder Anthony Femia pulls, prods and presses his insane knowledge of all things fromage into one tidy little package, outlining the maker and monger philosophy, running through the cheese-making (and ‘monging’) processes in detail, divulging the dairy do’s and don’ts and offering up a selection of the finest cheese-centric recipes to be found anywhere on the planet (and yes, before you ask, toasties feature prominently). Yup, we’re getting down and talking dairy to you, but we’d like to think we’re doing so at the very highest level. This is cheese as art, as religion, as life itself. Tasty doesn’t even begin to cover it.