Cheese it! Start Making Cheese at Home TodayPaperback
List price $18.82
You save $2.24 11% off
Free delivery worldwide
Dispatched in 2 business days
When will my order arrive?
- Publisher: BowTie Press
- Format: Paperback | 176 pages
- Dimensions: 201mm x 277mm x 13mm | 771g
- Publication date: 10 July 2012
- Publication City/Country: CA
- ISBN 10: 1935484303
- ISBN 13: 9781935484301
- Illustrations note: colour illustrations
- Sales rank: 331,003
From the editors of Hobby Farm Homes, Cheese It! provides a detailed introductory guide for making cheese at home, from easy-to-make soft cheeses like mozzarella, goat cheese, and cottage cheese to more challenging cheeses like Monterey Jack, parmesan, and aged gouda. Author Cole Dawson tackles four dozen different kinds of cheese, beginning with making butter, ghee, and sour cream from scratch and progressing to soft unripe cheeses such as paneer, chevre, ricotta, and feta. International in its scope, each subsequent chapter tackles different kinds of cheeses, the tricks to success, and examples and recipes for each. The chapter on unripe cheeses is followed by stretched curds, incorporating the brine bath to make mozzarella, asadero, provolone, and scamorza. Pressing and aging semi-hard cheese yield traditional Cheddar and variations, such as sage derby and goat Cheddar, plus Cantal, Monterey Jack, Cotswold, Caerphilly, and Caciotta. The process of washing curds to reduce the acidic level is the key creating cheeses like Colby, Gouda, and Edam, while washing rinds along with proper aging are the secrets to muenster, brick, raclette, Taleggio, and Tilsit. Using bacteria in cheese is key to making bloomy rinds, such as the triple-cream delights Camembert and Brie, and molded cheese, such as gorgonzola, Roquefort, and Stilton. Ideal for new cheese makers, the book begins with chapters explaining the science involved in the process as well as safety precautions, basic skills, and the equipment that is required to begin making cheese in the kitchen. A total of 75 recipes includes delicious options to incorporate homemade cheeses, such as feta in spanakopita, mascarpone in tiramisu, mozzarella in polenta pizza, and chicken a la gorgonzola. As the author emphasizes the importance of record keeping (so you can repeat your successes and not your "oopses"), the book concludes with a sample cheese diary so the cheese maker can account for timing, pressure, temperatures, and so forth. Finally, there is a very useful 5-page glossary of terms, a resource section for cheese-making supplies and websites, and a detailed 7-page index.
Add item to wishlist
Other books in this category
USD$13.38 - Save $7.01 34% off - RRP $20.39
USD$18.16 - Save $0.83 (4%) - RRP $18.99
USD$14.24 - Save $14.00 49% off - RRP $28.24
USD$25.48 - Save $16.91 39% off - RRP $42.39
USD$15.53 - Save $4.86 23% off - RRP $20.39
USD$11.26 - Save $4.42 28% off - RRP $15.68
A dedicated cheese maker and home cook, Cole Dawson is also an accomplished journalist and book author with twenty years of experience in print, broadcast, and online media. She has written for magazines such as Good Housekeeping, Cooking Light, and Health, and for newspapers including the Washington Post, Los Angeles Times, and Chicago Tribune.
Back cover copy
Just a short decade ago "American cheese" meant orange individually wrapped slices. In the rural renaissance of the new century, many Americans have discovered the world of real cheese for the first time. From warm, milky mozzarella and handcrafted goat cheese to complicated Monterey Jack and Gorgonzola, cheese makers and cheese lovers have a broad range of delicious "fromage" to explore and enjoy. For all of the adventurous cheese lovers who want to make the leap to cheese makers, Cheese It! reduces the mysteries of transforming a couple of gallons of milk into a couple of pounds of delicious cheese. Artisanal cheese maker and author Cole Dawson leads the "whey" for beginners through the art and science of cheese making, including detailed advice on milk, coagulants and curds, equipment, safety, and more. Fresh Cheese for Today Begin with homemade butter, cream cheese, and sour cream, and then dip into the perfect starter: soft unripened cheeses such as paneer, Chevre, feta, mascarpone, and ricotta. Discover the brine bath and make everyone's favorite stretched cheese-mozzarella-as well as scamorza, Mexican Asadero, and provolone. Hard Cheeses Made Easy Enter the great aged beauties of the cheese world, Parmesan (Parmigiano-Reggiano) and Pecorino Romano from the north and south of Italy. Create fondue beyond compare with your own Swiss Gruyere and climb to the top of Montasio, the Alpine cousin of Asiago. Moving On to Semi-Hard Cheese Cover salting, pressing, and molding curds; the processes of aging and air-drying; and waxing techniques. Try your hand at the mighty Cheddar and its many variations; then move beyond Cheddar to Cantal, Monterey Jack, Cotswold, Caerphilly, and Caciotta. Learn how to wash curds and produce your own Colby, Gouda, and Edam. Mold on Your Molds Learn about washing rinds, the aging process, and the introduction of good bacteria. Make Muenster, Brick, Raclette, Tilsit, and Taleggio at home, plus bloomy rind favorites Camembert, Brie, Chaource, and Crottin. Tackle stinky blue cheeses such as Stilton, Roquefort, Fourme d'Ambert, and Gorgonzola.
Table of contents
HOBBY FARM HOME: MAKING CHEESE By Cole Dawson Chapt. 1 A New American Revolution Chapt. 2 Old World Style, New World Flavor Chapt. 3 Milk Basics Chapt. 4 How Milk Becomes Cheese Chapt. 5 Equipment and Food Safety Chapt. 6 Soft, Unripened Cheese Paneer Chevre Feta Neufchatel Cream Cheese Creme Fraiche Mascarpone Whey Ricotta Gjetost Mysost Chapt. 7 Stretched Curds Traditional Mozzarella Short-Cut Mozzarella Scamorza Asadero Provolone Chap. 8 Semi-Hard Cheese Traditional Cheddar Goat's Milk Cheddar Sage Derby Cantal Monterey Jack Cotswold Caerphilly Caciotta Chap. 9 Washed Curds Colby Gouda Edam Leiden Chap. 10 Washed Rinds Muenster Brick Raclette Tilsit Taleggio Chap. 11 Bloomy Rinds Camembert Goat's Milk Brie Aged Neufchatel Chaource Crottin Selles-sur-Cher Chap. 12 Blue Cheese Roquefort Fourme d'Ambert Stilton Gorgonzola Chap. 13 Hard Cheese Parmesan Pecorino Romano Swiss Gruyere Montasio Chap. 14 Serving Your Cheese Appendices Glossary Resources Cheese Diary Bibliography