Techniques & Recipes for Mastering World-Class Cheeses*highly recommended by thecheesemaker.com
by Mary Karlin
Artisan Cheese Making at Home is an 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.
SShipping included within the Continental USA. Alaska, Hawaii, Puerto Rico, International shipping available.
Details and Times
Posted by Bridget on 9th Mar 2016
I've been making cheeses about 6 years using the 200 Recipe book with a good deal of success. I was gifted this book and have thoroughly enjoyed the details. The chart that explains the different starters was a complete AH HA! At the top of each recipe the times to make, age and when to use helps so much in planning what to next make to put in the cave and plan for events where I want to serve different varieties. The pictures are nice as well and the physical shape of a hard cover that opens and stays which matters in the most practical way! I'm going to enjoy the heck out of following through so many of these recipes!