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    Artisan Cheese Making at Home: Techniques and Recipes for Mastering World-class Cheese (Hardback) By (author) Mary Carlin

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    DescriptionJust 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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  • Great complementary book5

    Ian Phillips 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. by Ian Phillips

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