Table of Contents
Introduction
- The History of Cheese
How to Use This Book
What is Cheese?
Basic Cheese-Making Steps and Techniques
All About Milk
Ingredients
Mother Culture
Equipment and Tools
Wrapping and Storing Cheeses
Sanitation
Fresh Cheeses
Stretched-Curd (Pasta Filata) Cheeses
Mold-Ripened Cheeses
Blue-Veined Cheeses
Washed-Rind Cheeses
Washed-Curd and Semisoft Cheeses
Semifirm and Hard Cheeses
Ethnic and Regional Cheeses
Yogurt Kefir
Butter, Buttermilk and Crème Fraîche
Glossary
Sources
Index
