The Complete Idiot's Guide to Cheese Making

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Paperback, Alpha Books, 2010, ISBN13 9781615640096, ISBN10 1615640096

About this item

Become a cheese gourmet.

The Complete Idiot's Guide (r) to Cheese Making is for both the hobbyist who will enjoy this traditional skill and organic food enthusiasts interested in wholesome, additive-free foods, offering readers the step-by-step process for making all variety of cheeses.

? Covers the processes of creating Mascarpone, Ricotta, Neufchatel, Queso Fresco, Farmhouse Cheddar, Monterey Jack, Colby, Traditional Cheddar, Feta, Gouda, Havarti, and many more cheeses

? The author created and sells a cheese-making kit voted best in the country by The Wall Street Journal

? The eat-local movement, along with recent food-safety scares, has piqued an interest in producing one's own cheese

Specifications

Publisher: Penguin Group (USA) Incorporated
Publish Date: May 04, 2010
ISBN-13: 9781615640096
ISBN-10: 1615640096
Format: Paperback
Number of Pages: 208
Written in: ENG
Shipping Weight (in pounds): 0.68
Product in Inches (L x W x H): 9.2 x 7.4 x 0.5
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Customer Reviews | 1 review | 5 out of 5

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Don't be put off by the name, it's a great book
10/27/2013

Customer review by katieqt

5.0 stars by katieqt

This is a great book for beginners and has paid for itself by breaking down the equipment and terms so you aren't relying on terms used by companies trying to sell beginners products at inflated prices (i,e, 8oz. Non-iodized Cheese Salt $3, 3lb Non-iodized Mrs. Wages Pickling Salt $3 at Walmart or my favorite 2oz of calcium chloride solution $5 or google search 5.5oz of Ball Pickle Crisp granules for as low as $5 -1/2oz w/ 1/2 cup of cold, distilled water makes 4oz of CCS....the list goes on). My only complaint comes from the number of dish recipes used to pad out the book needed to be cut in half and a blue cheese recipe should have been included.

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