Artisan Cheese Making at Home

Artisan Cheese Making at Home

Techniques & Recipes for Mastering World-class Cheeses

Book - 2011
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"A contemporary guide to making 100 artisan cheeses at home, with an extensive primer on ingredients, equipment, and techniques"--Provided by publisher.
"A contemporary guide to making 100 artisan cheeses at home--from classic favorites to popular, modern varieties--written by cheese-making authority Mary Karlin. In recent years there has been an explosion in the artisan cheese movement and a kitchen crafting revival. Artisan Cheese Making at Home inspires and encourages do-it-yourselfers with approachable, easy-to-follow instructions to produce mouthwatering cheese at home. From quick and satisfying ricotta and panir to higher payoff cheeses like triple creme camembert, tallegio, and blue gouda--all of the featured cheeses can be made with readily available milks and common kitchen equipment. While most other cheese books take a homey approach to cheese making, this comprehensive, four-color tome embraces the full range of contemporary artisan-style cheeses and is destined to become a modern classic. Written by an experienced cooking teacher and filled with cheese-making tips from some of today's most influential cheese makers, Artisan Cheese Making at Home proves that hand-crafting cheese is not only easy, but also a fascinating and rewarding process"--
Publisher: Berkeley : Ten Speed Press, 2011
Edition: First edition
ISBN: 9781607740087
Branch Call Number: 641.373 KAR NVD
Characteristics: viii, 247 p. : col. ill. ; 24 cm
Additional Contributors: Reinhart, Peter
Anderson, Ed
Alternative Title: Artisan cheesemaking at home

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