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Artisan Cheese Making at Home: Techniques & Recipes for Mastering World-Class Cheeses [Hardcover]

Mary Karlin , Ed Anderson
4.4 out of 5 stars  See all reviews (7 customer reviews)
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Book Description

Aug. 23 2011

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.

Frequently Bought Together

Artisan Cheese Making at Home: Techniques & Recipes for Mastering World-Class Cheeses + Mastering Artisan Cheesemaking: The Ultimate Guide for Home-Scale and Market Producers
Price For Both: CDN$ 49.54

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Product Description


“Whether you're a fervent cheese fan, skilled fromage maker or dabbler in wholesome, handcrafted foods, it's definitely worth picking up a copy of Artisan Cheese Making at Home.”
—Zester Daily, 10/25/11

“With her handsome new book, Artisan Cheesemaking at Home, Mary Karlin has raised the stakes for urban homesteaders.”
—San Francisco Chronicle, 10/23/11

About the Author

Mary Karlin is a passionate cook, cooking teacher, freelance food writer, and the author of Wood-Fired Cooking. She was a founding staff member and is currently a visiting chef-instructor at the award-winning Ramekins Culinary School in Sonoma, CA, where she has taught cheese making, wood-fired cooking, and Mediterranean-themed cooking classes for more than ten years. Mary is also a chef-instructor at Relish Culinary Center in Healdsburg, CA, and Great News! Cooking School in San Diego, CA, as well as at other culinary organizations around the United States. Mary splits her time between Northern California and Arizona. Visit

Inside This Book (Learn More)
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Front Cover | Table of Contents | Excerpt | Index
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Customer Reviews

4.4 out of 5 stars
4.4 out of 5 stars
Most helpful customer reviews
3 of 3 people found the following review helpful
5.0 out of 5 stars Give it a try Nov. 26 2012
Format:Hardcover|Verified Purchase
Bought this book because I am participating in a year long cheese making challenge called Cheesepalooza. Before buying the book I had never made cheese before, not even simple paneer or ricotta.

Mary really sets steps out clearly and the book is packed with recipes that I cannot wait to get to.

From the first couple of chapters we have made the
-goat cheese
-cultured butter and buttermilk
- feta
with success and we are looking forward to the aged cheeses coming up. Would highly recommend this book to cheese newbies.

If you love making bread then you'll probably love making cheese. Give it a try!
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5.0 out of 5 stars Delicious experiments July 2 2014
By Mylène Bergeron Francoeur TOP 1000 REVIEWER
Format:Hardcover|Verified Purchase
This book covers exactly what I wanted to know about cheese. As a foodie, I wanted to have the bases to make cheese, and also have a good book that would allow to expand my repertoire without resorting to buying a more advanced manual shortly after this one. I was pleased by the airiness of the book, the inspiring and beautiful pictures, and the selection and variety of recipes included.

I likes the charts explaining different cultures, and that many processes are illustrated. They start slow with young cheeses, but they also explore cultured butter, yogurt or crème fraîche. Even if those are not cheeses, they use the same ingredients are are related to cheese and I really enjoyed to learn those were easily accessible.

When you become more experimented, you can switch to the next chapter, which are intermediate cheeses, exploring stretched-curd, semisoft, firm and hard cheeses. Then after, they get to bloomy-rind and surface-rippened cheeses, washed-rind, smeared-rind and blue cheeses. You will have nothing to envy all those artisan cheese shops, at a much more affordable price, with a bonus of being proud of your achievement. There is a little something for everyone in this book, and they really make everything look easy and manageable.

The last chapter covers cooking with cheese. It's kind of short, but there are some classics and some more inventive combos, including some frozen desserts, which I found interesting. Bonus for having a good cheese fondue reference, since most people are lazy and get the packets. Nothing like a really homemade cheese pot !
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5.0 out of 5 stars Great Recipies Jan. 27 2014
Format:Hardcover|Verified Purchase
Loads of great recipes and detailed step-by-step instructions for making cheese. I highly recommend this book for anyone interested in trying cheesemaking.
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5.0 out of 5 stars Best buy Jan. 8 2013
Format:Hardcover|Verified Purchase
Excellent ! I am using it on a very regular basis and I enjoy it. Clear, easy to understand. THE book you need if you want to make cheese !
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