Artisan Cheese Making at Home: Techniques and Recipes for Mastering World-class Cheese

Artisan Cheese Making at Home: Techniques and Recipes for Mastering World-class Cheese

Book rating: 05 Hardback

By (author) Mary Carlin

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  • Publisher: TEN SPEED PRESS
  • Format: Hardback | 240 pages
  • Dimensions: 221mm x 231mm x 25mm | 1,089g
  • Publication date: 23 August 2011
  • Publication City/Country: Berkeley CA
  • ISBN 10: 1607740087
  • ISBN 13: 9781607740087
  • Edition: 1
  • Illustrations note: 50 full colour photos
  • Sales rank: 6,376

Product description

Just a century ago, cheese was still a relatively regional and European phenomenon, and cheese making techniques were limited by climate, geography, and equipment. But modern technology along with the recent artisanal renaissance has opened up the diverse, time-honored, and dynamic world of cheese to enthusiasts willing to take its humble fundamentals--milk, starters, coagulants, and salt--and transform them into complex edibles. "Artisan Cheese Making at Home" is the most ambitious and comprehensive guide to home cheese making, filled with easy-to-follow instructions for making mouthwatering cheese and dairy items. Renowned cooking instructor Mary Karlin has spent years working alongside the country's most passionate artisan cheese producers--cooking, creating, and learning the nuances of their trade. She presents her findings in this lavishly illustrated guide, which features more than eighty recipes for a diverse range of cheeses: from quick and satisfying Mascarpone and Queso Blanco to cultured products like Creme Fraiche and Yogurt to flavorful selections like Saffron-Infused Manchego, Irish-Style Cheddar, and Bloomy Blue Log Chevre. "Artisan Cheese Making at Home" begins with a primer covering milks, starters, cultures, natural coagulants, and bacteria--everything the beginner needs to get started. The heart of the book is a master class in home cheese making: building basic skills with fresh cheeses like ricotta and working up to developing and aging complex mold-ripened cheeses. Also covered are techniques and equipment, including drying, pressing, and brining, as well as molds and ripening boxes. Last but not least, there is a full chapter on cooking with cheese that includes more than twenty globally-influenced recipes featuring the finished cheeses, such as Goat Cheese and Chive Fallen Souffles with Herb-Citrus Vinaigrette and Blue Cheese, Bacon, and Pear Galette. Offering an approachable exploration of the alchemy of this extraordinary food, "Artisan Cheese Making at Home" proves that hand-crafting cheese is not only achievable, but also a fascinating and rewarding process.

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Author information

Mary Karlin is a passionate cook, cooking teacher, freelance food writer, and the author of "Wood-Fired Cooking." She was a founding staff member and is currently a visiting chef-instructor at the award-winning Ramekins Culinary School in Sonoma, CA, where she has taught cheese making, wood-fired cooking, and Mediterranean-themed cooking classes for more than ten years. Mary is also a chef-instructor at Relish Culinary Center in Healdsburg, CA, and Great News! Cooking School in San Diego, CA, as well as at other culinary organizations around the United States. Mary splits her time between Northern California and Arizona. Visit www.artisancheesemakingathome.com.

Customer reviews

By Ian Phillips 20 Oct 2011 5

This cheese making book is a great complementary book to your usual Ricki Carroll and 200 Home Made Cheeses books. It has some great boutique cheeses with fantastic coloured and textured rinds. Most of the cheeses are also smaller than the usual large wheel hard cheeses so they are great for the home cheese maker. There is also a lot more detail in the history and recipe of the cheese than there is in the more common recipe books. A must in your cheese making book library.

Review quote

"Whether you're a fervent cheese fan, skilled fromage maker or dabbler in wholesome, handcrafted foods, it's definitely worth picking up a copy of "Artisan Cheese Making at Home"." --Zester Daily, 10/25/11 "With her handsome new book, "Artisan Cheesemaking at Home", Mary Karlin has raised the stakes for urban homesteaders." --San Francisco Chronicle, 10/23/11

Table of contents

Foreword vii Introduction 1   Chapter 1 Cheese Making Basics: Equipment, Ingredients, Processes, and Techniques 4   Chapter 2 Beginning Cheese Making: Fresh Direct-Acidification Cheeses, Cultured Dairy Products, Fresh Culture-Ripened Cheeses, and Salt-Rubbed and Brined Cheeses 34   Chapter 3 Intermediate Cheese Making: Stretched-Curd and Semisoft, Firm, and Hard Cheeses 72   Chapter 4 More Advanced Cheese Making: Bloomy-Rind and Surface-Ripened Cheeses, Washed-Rind and Smeared-Rind Cheeses, and Blue Cheeses 132   Chapter 5 Cooking with Artisan Cheeses 192   Acknowledgments 234 Glossary 235 Resources 239 Bibliography 241 Index 242