Details
The book that every cheesemaker will want to take them from simple recipes to creating their own unique cheeses. Explores the history, science, culture, and art of making cheese on a small scale. More than 30 recipes, profiles of cheesemakers, information on home-scale equipment and an in-depth troubleshooting guide. Covers fresh, brined fresh and aged, white mold surface-ripened, washed and surfaced-ripened, blue, stretched and kneaded pasta filata, semi- to hard, and extra hard grating cheeses. Lots of quick reference tables, resources for education, sourcing, and enjoyment, sample make sheets, and a glossary and index. Lots of excellent colored pictures. An extremely readable book. Forward by Ricki Carroll. Paperback, 346 pages, 2012.
