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Making steak? Better make sure you have a Café de Paris butter recipe to top it off.

If you don’t have a Café de Paris butter recipe, your steak is missing out. This is a book about cheese like you’ve never consumed it before. Travel around the world for stories from some of the best cheesemakers in the game today, and try their time-tested (or brand-spankin’-new) recipes at home. Author Nick Haddow, founder of Tasmania’s Bruny Island Cheese Company, knows the industry and its treats like no one else. 

This is a classic recipe that makes steak sing. If you are not a meat eater, don’t despair — it also does wonders for steamed spuds or asparagus. There are 1,001 versions of this, but I have it on good authority that this is the original recipe created by chef Dumont at the Café de Paris in Geneva in 1941. You can fiddle with it if you like to make your own version.

Reprinted with permission from Milk. Made.