Making Artisan Cheese
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Artisan Cheese Making At Home
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Author : Mary Karlin
language : en
Publisher: Ten Speed Press
Release Date : 2011-08-23
Artisan Cheese Making At Home written by Mary Karlin and has been published by Ten Speed Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2011-08-23 with Cooking categories.
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 Crème Fraîche and Yogurt to flavorful selections like Saffron-Infused Manchego, Irish-Style Cheddar, and Bloomy Blue Log Chèvre. 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 Soufflés 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.
Making Artisan Cheese
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Author : Tim Smith
language : en
Publisher: Quarry Books
Release Date : 2005-11-01
Making Artisan Cheese written by Tim Smith and has been published by Quarry Books this book supported file pdf, txt, epub, kindle and other format this book has been release on 2005-11-01 with Cooking categories.
Cheese is a sprawling, worldwide industry that has spawned interest among consumers in exploring fine cheeses. Now, you too can have your own slice of the trend. With this informative guide about home cheese making, you will be able to turn your kitchen into the perfect cheese laboratory, creating fresh, artisan cheese with flavor that will surpass that of any commercial product. With its inspiring, mouth-watering photographs, Making Artisan Cheese shares the secrets behind creating fifty types of cheeses, including mozzarella, feta, Swiss, cheddar, and Stilton. The book charts the best cheese and wine combinations and also provides you with information about other foods to pair the cheese with and how to store your creations to preserve their flavor and freshness.
Mastering Artisan Cheesemaking
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Author : Gianaclis Caldwell
language : en
Publisher: Chelsea Green Publishing
Release Date : 2012-09-19
Mastering Artisan Cheesemaking written by Gianaclis Caldwell and has been published by Chelsea Green Publishing this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-09-19 with Cooking categories.
The key to becoming a successful artisan cheesemaker is to develop the intuition essential for problem solving and developing unique styles of cheeses. There are an increasing number of books on the market about making cheese, but none approaches the intricacies of cheesemaking science alongside considerations for preparing each type of cheese variety in as much detail as Mastering Artisan Cheesemaking. Indeed, this book fills a big hole in the market. Beginner guides leave you wanting more content and explanation of process, while recipe-based cookbooks often fail to dig deeper into the science, and therefore don’t allow for a truly intuitive cheesemaker to develop. Acclaimed cheesemaker Gianaclis Caldwell has written the book she wishes existed when she was starting out. Every serious home-scale artisan cheesemaker—even those just beginning to experiment—will want this book as their bible to take them from their first quick mozzarella to a French mimolette, and ultimately to designing their own unique cheeses. This comprehensive and user-friendly guide thoroughly explains the art and science that allow milk to be transformed into epicurean masterpieces. Caldwell offers a deep look at the history, science, culture, and art of making artisan cheese on a small scale, and includes detailed information on equipment and setting up a home-scale operation. A large part of the book includes extensive process-based recipes dictating not only the hard numbers, but also the concepts behind each style of cheese and everything you want to know about affinage (aging) and using oils, brushes, waxes, infusions, and other creative aging and flavoring techniques. Also included are beautiful photographs, profiles of other cheesemakers, and in-depth appendices for quick reference in the preparation and aging room. Mastering Artisan Cheesemaking will also prove an invaluable resource for those with, or thinking of starting, a small-scale creamery. Let Gianaclis Caldwell be your mentor, guide, and cheering section as you follow the pathway to a mastery of cheesemaking. For the avid home hobbyist to the serious commercial artisan, Mastering Artisan Cheesemaking is an irreplaceable resource.
Artisan Cheese Making At Home
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Author : Frank Basso
language : en
Publisher:
Release Date : 2020-02-10
Artisan Cheese Making At Home written by Frank Basso and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2020-02-10 with categories.
Do you and your family love cheese and do you want them to enjoy new and different flavours? Have you considered making your own cheese at home but aren't sure where to start? This book has all the answers to help get you going! Millions of us enjoy cheese, either as a snack or as an alternative to a dessert after a meal. The range of cheese available is immense and is expanding all the time, as artisans conjure up new and exciting flavours that appeal to our ever developing taste buds. If you ever thought that making your own cheese at home was something that you would like to try, the good news is that it isn't as hard as you first thought. With this book, Artisan Cheese Making at Home: The Art of Making Your Own Handcrafted Cheeses, you could soon be making delicious, rustic and unique cheese that you could eat or sell, with chapters that provide you with: A guide to the basics Equipment you will need The all-important ingredients 100 total recipes Some recipes for beginners Recipes for more advanced cheese making And more... Cheese is a delicious accompaniment to many other foods and when you make individual and unique ones, they become even more so. From basic fromage blanc, to more complex ones like American style brie, there is sure to be a cheese that will suit your taste buds and with Artisan Cheese Making at Home it will be much easier to succeed. Get a copy and see what you can achieve!
The Artisan Cheese Maker S Companion
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Author : Barrett Williams
language : en
Publisher: Barrett Williams
Release Date : 2024-04-11
The Artisan Cheese Maker S Companion written by Barrett Williams and has been published by Barrett Williams this book supported file pdf, txt, epub, kindle and other format this book has been release on 2024-04-11 with Cooking categories.
Step into a world where the alchemy of curds and whey unfolds before your eyes, where the whispered secrets of ancient artisans become a symphony of flavors on your palate. "The Artisan Cheese Maker's Companion" is your gateway to becoming the cheese maker you never imagined you could be, all from the comfort of your own home. This comprehensive guide embarks on a delightful journey through the culture, craft, and science of cheese. Discover the beauty in the history that evolved from simple preservation techniques to the vast array of cheeses savored and celebrated across the globe. Grasp the foundational knowledge of varieties and the pivotal processes that form the cornerstone of this time-honored craft. Your transformation begins in your very own cheese kitchen. From setting up your sanctuary of creation to demystifying the language of the cheese maker, this book ensures that you are equipped with all the essential tools and knowledge to start your cheese-making endeavors. Next, immerse yourself in the essence of cheese—the milk. Dive into the debate of raw versus pasteurized and understand how different treatments influence your end product. The ancient dance of curdling awaits you, as you learn how to coax milk into yielding its precious curds through rennet and acid, followed by a masterclass in treating and processing these curds to achieve diverse textural delights. Each chapter builds upon the last, ushering you into the world of salting, shaping, pressing, and ultimately aging your cheese to perfect maturity. Craft soft cheeses that melt in the mouth, stretchy strings of mozzarella that tantalize, or embark on the rewarding challenge of pressed and aged varieties like cheddar and gouda. Unveil the techniques of flavor infusion, and invite innovation into your cheese making. Have you ever encountered a texture or aroma problem? No need to despair—the book includes a thorough troubleshooting guide to keep you on track. Your artisanal voyage doesn't end there. Learn how to complement your creations with pairings, serve them in style, and weave them into your culinary escapades. The volume delves into advanced methodologies, nutritional insights, and ecological considerations for the sustainable cheese maker. Lastly, join a broader fellowship as you connect with a community of enthusiasts. Reflect on the past, celebrate the present, and gaze into the future of cheese making—a future that you are now a part of with "The Artisan Cheese Maker's Companion." Indulge in the craft that has shaped cultures and tantalized taste buds for centuries—embrace your new companion, and let the journey begin.
The Complete Idiot S Guide To Cheese Making
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Author : James R. Leverentz
language : en
Publisher: Dorling Kindersley Ltd
Release Date : 2010-05-04
The Complete Idiot S Guide To Cheese Making written by James R. Leverentz and has been published by Dorling Kindersley Ltd this book supported file pdf, txt, epub, kindle and other format this book has been release on 2010-05-04 with Cooking categories.
Become a cheese gourmet. The Complete Idiot's Guide® 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
American Farmstead Cheese
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Author : Paul Kindstedt
language : en
Publisher: Chelsea Green Publishing
Release Date : 2005
American Farmstead Cheese written by Paul Kindstedt and has been published by Chelsea Green Publishing this book supported file pdf, txt, epub, kindle and other format this book has been release on 2005 with Cooking categories.
A guide to cheese making history, technique, artistry, and business strategies.
The Essential Book For Making Artisan Cheese At Home
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Author : Grayson Shaw
language : en
Publisher: Grayson Shaw
Release Date : 2022-05-05
The Essential Book For Making Artisan Cheese At Home written by Grayson Shaw and has been published by Grayson Shaw this book supported file pdf, txt, epub, kindle and other format this book has been release on 2022-05-05 with Cooking categories.
Cheese is a preserved form of milk made by the coagulation, draining or pressing, and salting of the milk proteins and fats. It is popular for its versatility, longevity, portability, and nutritional value. Cheese is a stable food with a longer shelf life than milk, and it is an affordable food for any budget. There are numerous styles, shapes, tastes, and textures of cheese, all developed in different regions, climates, and cultures of the world. Cheese is a very popular food that can be found on the shelves of any grocery store, though the cheese found in the dairy section is often a highly processed food containing additives and preservatives. In contrast, your homemade cheese can be free of all of the colorings and chemical stabilizers used to make cheese more attractive and stable for store shelves. Your homemade cheese will be better-tasting, more alive, and more versatile than any commercially processed cheese. While you may encounter challenges when you try something new, as a whole, cheese making is a very rewarding and simple process. The most basic cheeses require only a few ingredients and tools. Basic cheese making is surprisingly forgiving, and most cheese making failures are still edible. So enjoy whatever cheese you create and make adjustments on the next attempt. Making your own cheese will not only be healthier and more nourishing to your family, but the world of cheese making is so wide and diverse, you may find yourself with a new and very addicting hobby!
Homemade Cheese
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Author : Janet Hurst
language : en
Publisher: Voyageur Press
Release Date : 2011-03-03
Homemade Cheese written by Janet Hurst and has been published by Voyageur Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2011-03-03 with Cooking categories.
Making cheese at home is one of the joys of a self-sufficient lifestyle, along with gardening, canning, and raising chickens. Author Janet Hurst is a twenty-year-veteran home cheesemaker, who shows you how to easily craft your own cheddar, feta, chèvre, mozzarella, and 50 more cheeses. Included are profiles of 20 artisan cheesemakers—from Cypress Grove, Vermont Butter and Cheese, Shelburne Farms, Does Leap, Pure Luck, and more—and their favorite recipes.
Artisan Vegan Cheese
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Author : Miyoko Schinner
language : en
Publisher: Book Publishing Company
Release Date : 2013-03-14
Artisan Vegan Cheese written by Miyoko Schinner and has been published by Book Publishing Company this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-03-14 with Cooking categories.
Gourmet restaurateur and vegan food expert Miyoko Schinner shares her secrets for making homemade nondairy cheeses that retain all the complexity and sharpness of their dairy counterparts while incorporating nutritious nuts and plant-based milks. Miyoko shows how to tease artisan flavors out of unique combinations of ingredients, such as rejuvelac and nondairy yogurt, with minimal effort. The process of culturing and aging the ingredients produces delectable vegan cheeses with a range of consistencies from soft and creamy to firm. For readers who want to whip up something quick, Miyoko provides recipes for almost-instant ricotta and sliceable cheeses, in addition to a variety of tangy dairy substitutes, such as vegan sour cream, creme fraiche, and yogurt. For suggestions on how to incorporate vegan artisan cheeses into favorite recipes, Miyoko offers up delectable appetizers, entrees, and desserts, from caprese salad and classic mac and cheese to eggplant parmesan and her own San Francisco cheesecake.