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Home Cheese Making: Recipes for 75 Delicious Cheeses Paperback – Oct 14 2002

3.7 out of 5 stars 16 customer reviews

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Frequently Bought Together

  • Home Cheese Making: Recipes for 75 Delicious Cheeses
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  • Artisan Cheese Making at Home: Techniques & Recipes for Mastering World-Class Cheeses
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  • Mastering Artisan Cheesemaking: The Ultimate Guide for Home-Scale and Market Producers
Total price: CDN$ 86.11
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Product Details

  • Paperback: 224 pages
  • Publisher: Storey Publishing, LLC; 3rd ed. edition (Oct. 14 2002)
  • Language: English
  • ISBN-10: 1580174647
  • ISBN-13: 978-1580174640
  • Product Dimensions: 17.8 x 1.8 x 22.9 cm
  • Shipping Weight: 454 g
  • Average Customer Review: 3.7 out of 5 stars 16 customer reviews
  • Amazon Bestsellers Rank: #26,164 in Books (See Top 100 in Books)
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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. Carroll teaches cheese making workshops around the country for beginners and advanced hobbyists alike, leads cheesemaking 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

Top Customer Reviews

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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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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Format: Paperback
The problem with this book is the confusion you run into when you go to the website. There, you find a completely different recipe for the same cheese (sometimes two or three more), no explanations offered. Which is the best, or more recent one and what's wrong with the earlier one? Those are things I'd like to know before investing time and money.

Also, I don't know why a cheese recipe should be different from other food recipes, and given how widely cheese recipes vary, I don't understand why there isn't more of a description of each particular recipe. How is the texture? Is the cheese sharp? Sweet? Milky? And so on.

On the plus side, I give five stars to their store! It has an excellent selection, good prices, shipping is quick and reasonable. I live in Canada and their shipping charges are lower than the Canadian suppliers'!
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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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Format: Paperback Verified Purchase
Excellent for beginners. Many recipes. The recipes indicate time to let set and ripen and press. I think the more advanced cheese maker would use pH as a control method, but these recipes don't include the pH, which is fine for beginners as it was for me. I made some very acceptable and tasty cheeses with this book. It introduces many important types of cheeses, such as the cream cheeses, Camembert, blue, cheddar, Gouda, washed rind cheeses and many more. It is a classic in its genre. A good accompaniment to this book would be a book explaining the various techniques of cheesemaking and going into more detail about bacteria, mold and yeast selection. I would recommended this book and buy it again if I was starting out.
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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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By Earmotion TOP 1000 REVIEWER on May 11 2014
Format: Paperback Verified Purchase
I found that the book was great. It is a no nonsense treatise on small scale cheese making with an abundance of recipes for different cheeses. The detail was all there and it will be something I try. Using the information in just this one book I am confident I will have a good product.
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Format: Paperback
This book contains a lot of information, and you'll learn how to make cheese from it. In essence it's all you need to get started. Pictures in the similar book authored by B. Ciletti are better. I suggest that you buy one or the other.
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