Artisan Cheese Making at Home: Techniques & Recipes for Mastering World-Class Cheeses Hardcover – Aug 23 2011
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“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 www.artisancheesemakingathome.com.See all Product Description
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Top Customer Reviews
Another point: if you want to make a good system for cheese ripening, you'll need more info, for example , home sausage making or fermented sausage from marianski brother give info on the subject.
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 !
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
-cultured butter and buttermilk
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!
I also wish all the cheeses were pictured.
Most recent customer reviews
Great book. Recipes are very well explained, most are easy. I would recommend it for anybody.Published 1 month ago by JESUS CASTRO
The best book on artisan cheese making.Very well wiitten clear I am very satisfied.Published 4 months ago by Louise Frigon
Wonderful recipes, easy to follow. An excellent resource for the at home cheese maker who is attempting more complex cheeses.Published 19 months ago by Jo-Ann McIntosh
Excellent recipes. Information is very approachable for someone new to cheese making.Published 21 months ago by L. Francis