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Home Cheese Making: Recipes for 75 Delicious Cheeses [Paperback]

Ricki Carroll
3.1 out of 5 stars  See all reviews (8 customer reviews)
List Price: CDN$ 21.95
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Book Description

Oct. 14 2002
The classic home cheese making primer has been updated and revised to reflect the increased interest in artisanal-quality cheeses and the availability of cheese making supplies and equipment.

Here are 85 recipes for cheeses and other dairy products that require basic cheese making techniques and the freshest of ingredients, offering the satisfaction of turning out a coveted delicacy. Among the step-by-step tested recipes for cheese varieties are farmhouse cheddar, gouda, fromage blanc, queso blanco, marscarpone, ricotta, and 30-minute mozzarella. Recipes for dairy products include crFme frafche, sour cream, yogurt, keifer, buttermilk, and clotted cream. There are also 60 recipes for cooking with cheese, including such treats as Ricotta Pancakes with Banana Pecan Syrup, Cream Cheese Muffins, Broiled Pears and Vermont Shepherd Cheese, Prosciutto and Cheese Calzones, and Grilled Vegetable Stacks with Roasted Red Pepper Sauce. Profiles of home cheese makers and artisan cheese makers scattered throughout the text share the stories of people who love to make and eat good cheese. Plus information on how to enjoy homemade cheeses, how to serve a cheese course at home, cheese tips, lore, quotes, cheese making glossary, and more.


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Home Cheese Making: Recipes for 75 Delicious Cheeses + Artisan Cheese Making at Home: Techniques & Recipes for Mastering World-Class Cheeses
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Product Description

Review

“[Ricki Carroll] has inspired artisans from Lorie to Las Vagas. She’s the Billy Graham of Cheese.” – Barbara Kingsolver, from Animal, Vegetable, Miracle.

 

“This book covers everything the novice cheesemaker needs to know about making delicious cheese on the first try” – San Francisco Examiner

 

“A thorough and practical guide.” – Bon Appetit

 

“A must-read for anyone interested in cheese making!…offering abled cheese makers knowledge to excel at their craft and novices a world of information…” – Jodi Wische, Old Chatham Sheepherding Co.

 

About the Author

The co-founder and owner of New England Cheesemaking Supply in Ashfield, Massachusetts, Ricki Carroll learned cheesemaking in England. Her company has been supplying home cheese makers since 1978, with the goal of providing people with all the equipment and information needed to enjoy this most delicious of hobbies. Ricki teaches cheese making workshops around the country for beginners and advanced hobbyists alike, leads cheese making tours to Europe, and is a member of the American Cheese Society. Her book has become a classic reference.

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Customer Reviews

Most helpful customer reviews
8 of 9 people found the following review helpful
3.0 out of 5 stars Not bad, but there's better out there. June 21 2003
By A Customer
Format:Paperback
After much experience with wine and beermaking, I decided to try making my own cheese. Well, it is defiantely not a trivial matter. We are not making pasta here... This book was not bad, and helped me understand the process of making cheese but the actual recipes were confusing and hard to follow. If you have never made cheese before, try another book. There are better ones out there by Shane Sokol & Barbara Ciletti for beginners. In summary: a nice book if you want some insight into the cheesemaking process, but on the "how-to" side, the book is of limited use once you have gone past your first steps.
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1 of 1 people found the following review helpful
5.0 out of 5 stars One of life's greatest pleasures Feb. 19 2004
Format:Paperback
I have read this book very carefully from cover to cover and find the information very accurate and easy to follow. It takes you in a very easy step by step manner through this most ancient art. Start small by trying the easiest recipes and making the cheeses you like and then as you start to become better, you can slowly try your own little variations.
Using this book, I have made Cheddars, Goudas and even Blue cheese that has won my Bed and Breakfast quite a reputation.
Find out a little bit about the cheeses I make by visiting
[...]
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1 of 1 people found the following review helpful
2.0 out of 5 stars Very confusing, but nice recipes. Jan. 7 2004
By A Customer
Format:Paperback
Quite a few recipes, many good, but as a prior reviewer stated, this book is confusing, especially with the hard cheeses. If you have never done this before, try a beginner's book like the one by Shane Sokol. That one has fewer recipes, but is wonderful for the beginner.
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4 of 5 people found the following review helpful
1.0 out of 5 stars Not worth it at all Dec 14 2003
Format:Paperback
This book is so impractical, I'm very glad I didn't pay for it. A very essential part of making hard cheese is a means to provide pressure, a press. This author refers to the use of different pounds of pressure, but gives little or no advice on how to achieve that pressure. For instance, she'll say, "20 pounds of pressure for 30 minutes". How??
There is a primitive diagram of a cheese press that involves the use of a tree stump, but no real directions. It's very frustrating. The recipes are OK, but I'm sure you could find similar recipes elsewhere. This book is a waste of time if you're just starting out.
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