Artisan Cheese Making at Home: Techniques & Recipes for Mastering World-Class Cheeses

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Hardcover, Random House Inc, 2011, ISBN13 9781607740087, ISBN10 1607740087

About this item

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 fundamentalsmilk, starters, coagulants, and saltand 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 countrys most passionate artisan cheese producerscooking, 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 Crme Frache and Yogurt to flavorful selections like Saffron-Infused Manchego, Irish-Style Cheddar, and Bloomy Blue Log Chvre.

Artisan Cheese Making at Home begins with a primer covering milks, starters, cultures, natural coagulants, and bacteriaeverything 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 Souffls 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.

Specifications

Contributed by: Anderson, Ed
Contributed by: Reinhart, Peter
Publisher: Ten Speed Press
Publish Date: Aug 23, 2011
ISBN-13: 9781607740087
ISBN-10: 1607740087
Format: Hardcover
Number of Pages: 256
Written in: ENG
Shipping Weight (in pounds): 2.25
Product in Inches (L x W x H): 9.3 x 8.7 x 0.9
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