The Philosophy of Cheese - Patrick McGuigan

Patrick McGuigan is a British food journalist and cheese writer, who contributes to The Telegraph, Delicious and The Financial Times, among many other titles. He has travelled the world, from the Swiss Alps to the hipster cheese bars of New York, to write about cheese makers, maturers and retailers. He is particularly partial to a slice of Bonnet.

 

Approx size 45cm x 15cm.

£10.00

Product Description

Patrick McGuigan is a British food journalist and cheese writer, who contributes to The Telegraph, Delicious and The Financial Times, among many other titles. He has travelled the world, from the Swiss Alps to the hipster cheese bars of New York, to write about cheese makers, maturers and retailers. He is particularly partial to a slice of Bonnet.  

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