As a new wave of artisan cheese appreciation sweeps the globe, The Cheese Life is a must-have companion for any cheese lover. With gloriously gooey recipes, perfectly put-together cheeseboards and mouth-watering flavour pairings, this is everything you need to live the cheese life.

The book begins with an introduction to the wonderful world of cheese, and how to buy, taste and cook with it, followed by over 50 recipes divided into Grill, Melt, Bake and Grate. From Baked Feta with Stewed Peppers & Honey to a Grilled Brie & Mushroom Sandwich, the recipes are creative, indulgent and let the quality and flavour of the cheese shine through. A final section explores the art of the cheeseboard, featuring 5 thematic cheeseboard suggestions, recipes for perfect accompaniments and a simple guide to drink pairing.

Interspersed throughout the book are handy profiles for all key varieties, from mozzarella to halloumi, and nuggets of cheesy wisdom, including what to do with leftover rinds, the importance of temperature and how to store and slice your cheeses.

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Jersey Curd Tart

Serves 10

*You will need a 23cm (9-inch) fluted tart tin (loose bottomed) and baking beans (pie weights)

For the boozy currants

150g (5½oz) caster (superfine) sugar 

150ml (5fl oz) water

1 Earl Grey tea bag

zest of 1 lemon

200g (7oz) currants

30ml (1fl oz) cider brandy or Calvados

For the tart case (shell)

flour for dusting

250g (9oz) shortcrust pastry block (pie dough)

For the filling

750g (1lb 10oz) Jersey curd cheese

160g (5¾oz) icing (confectioners’) sugar

3 large (US extra-large) egg yolks

3 large (US extra-large) eggs

60ml (4 tablespoons) cider brandy or Calvados

Yorkshire curd tart is steeped in British dairy history. It was traditionally made by Yorkshire cheesemakers at the end of the day as a way to use up any leftover curds. 

The modern version of the recipe requires curd cheese, which is a little like cream cheese, but with a lower fat content and a lactic tang. It’s not the easiest ingredient to get hold of, but not impossible.

We buy Jersey curd cheese from The Old Cheese Room in Wiltshire, which you can purchase online.

There’s also a Polish cheese, called Twaróg, which isn’t made with Jersey milk, but is a good alternative and quite widely available in supermarkets. You can also make your own. There are online recipes for curd cheese, which are simple to make. They involve curdling whole milk with lemon juice and draining the whey in a cheesecloth.

To make the boozy currants

• Combine the sugar, water, tea bag and half the lemon zest in a small saucepan and boil over a medium heat until the sugar dissolves, about 3-4 minutes.

• Remove from the heat and add the currants, the other half of the lemon zest and the cider brandy. Stir well. Allow to steep overnight in the refrigerator. These will keep in an airtight container in the refrigerator for 1 week. Remove the currants from the marinade before serving.

To make the tart case (shell)

• Preheat the oven to 180°C (350°F), Gas Mark 4. 

• Roll out the pastry on a floured work surface so that there is a sufficient overhang for when you line the tin. Lay the pastry into the tin and make sure you press it into the grooves on the side.

• Prick the bottom of the pastry with a fork, then line with nonstick baking (parchment) paper and baking beans (pie weights). 

• Bake in the oven for 20 minutes, then remove the baking beans and cook for another 15 minutes until golden.

• Remove from the oven, and trim the edges of the pastry with a knife so the sides are level with the tray. 

To make the filling

• Turn the oven down to 160°C (325°F), Gas Mark 3.

• Put the curd cheese and icing (confectioners’) sugar in a blender and blend until smooth, or put them in a bowl and beat with a whisk.

• Add the egg yolks, whole eggs and cider brandy to the curd mixture and blend or beat again until smooth.

• Place the baked tart case on a sturdy oven tray, pour in the Jersey curd mixture and bake for 25–30 minutes; the tart should have a slight wobble when cooked. 

• Remove from the oven, place on a cooling rack, and leave to completely cool before serving with the boozy currants scattered on the top.

• Your tart will keep for 3 days in the refrigerator.

Recipe repainted with permission from Kyle Books.