A book about cheese: Milk. Made by Nick Haddow »

How to choose, serve and eat it – and make it

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<i>Milk. Made</i> by Nick Haddow

Milk. Made by Nick Haddow [©Hardie-Grant]


Milk. Made is an elegant and comprehensive tour of the art of cheese-making and eating – from selecting cultures, to the practices of production that cross continents, right through to the best recipes to enjoy cheese. 

You will find sections on the key types of cheese (and other dairy products) as well as how to make, store and serve the cheese, and the history of the cheese itself.

Accompanied by photographer Alan Benson, Nick visits internationally renowned cheesemakers in Australia, France, the UK, Switzerland, and the US, interviewing some of the most inspiring cheese connoisseurs from around the world.

From the Le Sapalet Dairy in the picturesque Switzerland to American cheese authority Peter Dixon, of Parish House Creamery in Vermont; and cheddar specialists Westcombe Dairy in England, to the maturation cellars at Fort Des Rousse on the French/Swiss border,  Milk. Made takes readers behind the scenes sharing the history, and busting the myths.

At once casual, familiar, sophisticated and cultured, this book is the ultimate guide to cheese-making and the best cheeses of the world.

For those who don't want to make it but simply love to eat it, Milk. Made includes 60+ comprehensive recipes such as Croque Monsieur; Onion Soup with Grilled Cheese Croutons; Beetroot and Feta Tart; Sour Cream Scones; Classic Fondue and many more. Whether it be a winning Saag Paneer or the definitive Margherita Pizza, there is a dish here for every type of cheese lover.

As a successful cheesemaker himself, Nick also shares his knowledge of making, serving and storing cheese at home, as well as his own and collected recipes that celebrate cheese in its myriad glorious forms.

With its elegant design, butter-yellow cover and stunning photography Milk. Made. gives you all the information you need to make good choices about cheese. If cheese is your thing, Milk. Made. Is for you.


About the author

Nick Haddow is the founder of Bruny Island Cheese Company on Bruny Island, Tasmania. He moved to Tasmania in 2001, first to work at the internationally renowned Pyengana Dairy, before moving on to his own business in 2003.

He has a long background in hospitality and food: his cheese mentors include Will Studd and Richard Thomas (two of the biggest names in Australia); he won a Queen's Trust Grant to work with cheese makers in Europe; scored a gig with Randolph Hodgson at Neal's Yard Dairy in London; and returned to work alongside Studd and Stephanie Alexander in setting up Richmond Hill Cafe & Larder – at the time considered the best cheese retailer in Australia.

Since opening the Bruny Island Cheese Company, he has quickly earned a reputation for excellence – as well as for a long time being the only legally recognised producer of raw milk cheese in Australia. He has an online shop and a 16,000-strong cheese club membership, who receive regular deliveries of cheese, dispatched all over Australia from Bruny Island.

He also has a cellar door at Bruny Island, a stall at Salamanca Market in central Hobart, and a cellar door under the stairs at the Salamanca Arts Centre. Nick has a media profile courtesy of his supporting role with Ross O'Meara in Matthew Evans Gourmet Farmer series on SBS. The trio have written two books: The Gourmet Farrmer Deli Book, and Gourmet Farmer Goes Fishing.


Milk. Made by Nick Haddow is published by Hardie Grant Books (Melbourne, Aug 2016). It is available in Australia with RRP A$55.00.

See links below for more information on cheese and related books and recipes using cheese. 



  • Bruny Island (TAS)

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August 11th, 2016
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