CHEESE-MAKING BOOKS


200 EASY HOMEMADE CHEESE RECIPES - RECOMMENDED
By Debra Amrein-Boyes
Paperback (2nd edition), 448 pages
Discover the satisfying art of cheese making in this updated edition. This bestselling book has been designed to help you create wonderful cheeses that approximate the flavours and textures of many cheeses from around the world - at home in the comfort of your own kitchen. Discover and indulge in the taste of fresh handmade cheeses and experience the joy of creating outstanding food from a simple ingredient: fresh milk. These excellent recipes feature easy-to-follow step-by-step instructions that take the stress and guesswork out of creating artisanal-quality cheeses at home. You will find recipes for everything from fresh unripened cheeses to aged ones with complex rinds. An enticing new cover, an all-new 32 page troubleshooting section, new step-by-step photos as well as the new inclusion of preparation times with each recipe will be welcomed by both novice and experienced cheese makers. Here's a sampling of some of the cheeses you can make: Fresh Cheeses: traditional Ricotta and fresh goat cheeses. Stretched-Curd Cheeses: Bocconcini, Provolone and Mozzarella. Mold-Ripened Cheeses: Brie, Camembert with Calvados. Blue-Veined Cheeses: Gorgonzola, Roquefort, Stilton. Washed-Rind Cheeses: Muenster, Brick, Limburger. Washed-Curd and Semisoft Cheeses: Colby, Edam, Fontina. Semifirm and Hard Cheeses: Emmental, Jarlsberg, Cheddar. Ethnic & Regional Cheeses: Feta, Paneer, Domiati. Yogurt & Kefir: Bulgarian-Style Yogurt, Kefir Cheese. Butter, Buttermilk and Creme Fraiche: Orange Honey Butter, Clotted Cream. Rounding out this fantastic book are comprehensive descriptions of basic cheese-making steps and techniques along with information on and illustrations of all the necessary techniques, equipment and tools. It also chronicles the fascinating history of cheese along with serving and presentation instructions.
$30.50
Orders: megan@foodpreserving.org
     
AMERICAN FARMSTEAD CHEESE
By Paul Kindstedt and Vermont Cheese Council
Hardback, 300 pages
This comprehensive guide to farmstead cheese explains the diversity of cheeses in terms of historical animal husbandry, pastures, climate, preservation, and transport-all of which still contribute to the uniqueness of farm cheeses today. Discover the composition of milk (and its seasonal variations), starter cultures, and the chemistry of cheese. The book includes: A fully illustrated guide to basic cheesemaking Discussions on the effects of calcium, pH, salt, and moisture on the process Ways to ensure safety and quality through sampling and risk reduction Methods for analyzing the resulting composition You will meet artisan cheesemaker Peter Dixon, who will remind you of the creative spirit of nature as he shares his own process for cheesemaking. Alison Hooper, cofounder of Vermont Butter & Cheese Company, shares her experience-both the mistakes and the successes-to guide you in your own business adventure with cheese. David and Cindy Major, owners of Vermont Shepherd, a sheep dairy and cheese business, tell the story of their farm and business from rocky beginning to successful end.
$45.95
Orders: megan@foodpreserving.org
    
THE CHEESEMAKER'S APPRENTICE
By Sasha Davies and David Bleckmann
Paperback, 176 pages
Learn from a wide range of cheese making professionals and discover delicious artisan recipes with The Cheesemaker's Apprentice! This step-by-step book contains interviews with worldwide experts on everything from culture strains to pairings, while the easy-to-follow, original tutorials outline this fun, productive, and classic skill. You'll also find an array of mouthwatering homemade recipes that will help you apply these newly gained tips and techniques, including cream cheese, ricotta, havarti, gouda, cheddar, gruyere, stilton and camembert. Together, these pages make up an expertly-crafted, comprehensive cheesemaking curriculum.
$35.50
Orders: megan@foodpreserving.org
    
ARTISAN CHEESE MAKING AT HOME
By Mary Carlin
Hardback, 240 pages
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 mouth-watering 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 Fraiche and Yogurt to flavorful selections like Saffron-Infused Manchego, Irish-Style Cheddar, and Bloomy Blue Log ChEvre. "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 SoufflEs 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.
$39.95
Orders: megan@foodpreserving.org
    
HOME CHEESE MAKING - RECOMMENDED
By Ricki Carroll
Paperback, 224 pages
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 creme fraiche, sour cream, yoghurt, keifer, buttermilk and clotted cream. There are also 60 recipes for cooking with cheese including such treats such as Ricotta Pancakes with Banana Pecan Syrup, Cream Cheese Muffins, Broiled Pears and Vermont Shepherd Cheese, Proscuitto and Cheese Calzones and Grilled Vegetable Stacks with Roasted Red Pepper Sauce.
$22.95
Orders: megan@foodpreserving.org
    
HOMEMADE CHEESE
By Janet Hurst
Paperback, 160 pages
Making cheese at home is one of the joys of a self-sufficient lifestyle, along with gardening, canning, and raising chickens. Author Janet Hurst is a twenty-year-veteran home cheesemaker, who shows you how to easily craft your own cheddar, feta, chèvre, mozzarella, and 50 more cheeses. Included are profiles of 20 artisan cheesemakers - from Cypress Grove, Vermont Butter and Cheese, Shelburne Farms, Does Leap, Pure Luck, and more--and their favourite recipes. 
$29.95
Orders: megan@foodpreserving.org
       
MAKING CHEESE, BUTTER & YOGHURT
By Ricki Carroll
Paperback, 32 pages
Since 1973, Storey's Country Wisdom Bulletins have offered practical, hands-on instructions designed to help readers master dozens of country living skills quickly and easily. There are now more than 170 titles in this series, and their remarkable popularity reflects the common desire of country and city dwellers alike to cultivate personal independence in everyday life.
$11.95
Orders: megan@foodpreserving.org
       
MASTERING ARTISAN CHEESEMAKING - RECOMMENDED
By Gianaclis Caldwell
Paperback, 368 pages
The key to becoming a successful artisan cheesemaker is to develop the intuition essential for problem solving and developing unique styles of cheeses. There are an increasing number of books on the market about making cheese, but none approaches the intricacies of cheesemaking science alongside considerations for preparing each type of cheese variety in as much detail as Mastering Artisan Cheesemaking. Indeed, this book fills a big hole in the market. Beginner guides leave you wanting more content and explanation of process, while recipe-based cookbooks often fail to dig deeper into the science, and therefore don t allow for a truly intuitive cheesemaker to develop. Acclaimed cheesemaker Gianaclis Caldwell has written the book she wishes existed when she was starting out. Every serious home-scale artisan cheesemaker even those just beginning to experiment will want this book as their bible to take them from their first quick mozzarella to a French mimolette, and ultimately to designing their own unique cheeses. This comprehensive and user-friendly guide thoroughly explains the art and science that allow milk to be transformed into epicurean masterpieces. Caldwell offers a deep look at the history, science, culture, and art of making artisan cheese on a small scale, and includes detailed information on equipment and setting up a home-scale operation. A large part of the book includes extensive process-based recipes dictating not only the hard numbers, but also the concepts behind each style of cheese and everything you want to know about affinage (aging) and using oils, brushes, waxes, infusions, and other creative aging and flavoring techniques. Also included are beautiful photographs, profiles of other cheesemakers, and in-depth appendices for quick reference in the preparation and aging room. Mastering Artisan Cheesemaking will also prove an invaluable resource for those with, or thinking of starting, a small-scale creamery. Let Gianaclis Caldwell be your mentor, guide, and cheering section as you follow the pathway to a mastery of cheesemaking. For the avid home hobbyist to the serious commercial artisan, Mastering Artisan Cheesemaking is an irreplaceable resource. 
$48.95
Orders: megan@foodpreserving.org
    
ONE-HOUR CHEESE
By Claudia Lucero
Paperback, 260 pages
It’s a DIY cook s dream come true: It’s pizza night, and you’ve made not only the crust and sauce but the mozzarella, too. Or you're whipping up quesadillas for a snack, using your homemade Triple Pepper Hack. Or the dinner party's in high gear and out comes the cheese plate and yes, you've made all the cheeses on it. Even better you made them all earlier that day. In a cookbook whose results seem like magic but whose recipes and instructions are specific, easy-to-follow, and foolproof, Claudia Lucero shows step by step with every step photographed exactly how to make sixteen fresh cheeses at home, using easily available ingredients and tools, in an hour or less. The approach is basic and based on thousands of years of cheese-making wisdom: Heat milk, add coagulant, drain, salt, and press. Simple variations produce delicious results across three categories Creamy and Spreadable, Firm and Chewy, and Melty and Gooey. And just as delicious, the author shows the best ways to serve them, recipes included: Squeaky Pasta Primavera, Mozzarella Kebab Party, and Curry in a Hurry Lettuce Wraps.
$25.95
Orders: megan@foodpreserving.org

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