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Artisan cheese making at home : techniques and recipes for mastering world-class cheeses / by Karlin, Mary.(CARDINAL)493418;
Includes bibliographical references (page 241) and index.Cheese making basics: equipment, ingredients, processes, and techniques -- Beginning cheese making: fresh direct-acidification cheeses, cultured dairy products, fresh culture-ripened cheeses, and salt-rubbed and brined cheeses -- Intermediate cheese making: stretched-curd and semisoft, firm, and hard cheeses -- More advanced cheese making: bloomy-rind and surface-ripened cheeses, washed-rind and smeared-rind cheeses, and blue cheeses -- Cooking with artisan cheeses."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"--"A contemporary guide to making 100 artisan cheeses at home, with an extensive primer on ingredients, equipment, and techniques"--Provided by publisher.
Subjects: Cookbooks.; Cheesemaking.;
Available copies: 3 / Total copies: 3
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Cheesemaking : self-sufficiency / by Ash, Rita.(CARDINAL)778422;
A brief history -- The basics -- Making cheese -- Recipes -- Taking cheese further -- Selling cheese.The information within this book covers every aspect of cheese making-including the tools and equipment needed, basic recipes, and advice on setting up a small cheesemaking business. With beautiful illustrations, Rita Ashe shows just how simple it is to make cheese, and how, with a little bit of care and attention, anyone can produce delicious cheeses at home.
Subjects: Cheesemaking.;
Available copies: 2 / Total copies: 3
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The science of cheese / by Tunick, Michael.(CARDINAL)778369;
Includes bibliographical references (pages 247-271) and index.In the beginning: milk -- Curds and whey : cheesemaking -- You're not getting older, you're getting better : aging cheese -- Fresh soft cheese, acids, and safety -- Whey and pickled cheeses, amino and fatty acids, and salt -- Stretched curd cheese, alcohols, and melting -- Surface mold cheese, sulfur compounds, and the senses -- Smear-ripened cheese, esters, and aroma -- Interior mold cheese, ketones, and microbial strains -- Cheddared cheese, aldehydes, and texture -- Stirred curd cheese, lactones, feed and species -- Cheese with eyes, furans, hydrocarbons, and food pairing -- Very hard cheese, terpenes, and terroir -- Process cheese and nutrition -- Analysis and flavor comparisons -- Laws, regulations, and appellations -- Do try this at home -- The cheese stands alone.
Subjects: Cheesemaking.;
Available copies: 2 / Total copies: 2
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One-hour cheese : ricotta, mozzarella, chèvre, paneer--even burrata, fresh and simple cheeses you can make in an hour or less! / by Lucero, Claudia.(CARDINAL)406932;
Includes bibliographical references (page 248) and index.Prepping your kitchen, your pantry, and your mind -- One-hour cheese recipes -- Shapes and flavors -- The DIY cheese platter -- Bonus DIY dairy essentials.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 cheesemaking 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.
Subjects: Cheesemaking.;
Available copies: 6 / Total copies: 8
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The art of natural cheesemaking : using traditional, non-industrial methods and raw ingredients to make the world's best cheeses / by Asher, David,1980-(CARDINAL)410688;
Includes bibliographical references (pages 287-288) and index.Including more than 35 step-by-step recipes from the Black Sheep School of Cheesemaking Most DIY cheesemaking books are hard to follow, complicated, and confusing, and call for the use of packaged freeze-dried cultures, chemical additives, and expensive cheesemaking equipment. In The Art of Natural Cheesemaking, David Asher practices and preaches a traditional, but increasingly countercultural, way of making cheese, one that is natural and intuitive, grounded in ecological principles and biological science.
Subjects: Cheesemaking.;
Available copies: 6 / Total copies: 7
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Mastering artisan cheesemaking : the ultimate guide for home-scale and market producer / by Caldwell, Gianaclis,1961-(CARDINAL)589318;
Includes bibliographical references (pages 327-328) and index.Part I: the art and science of making cheese. Ingredients for all cheeses -- Concepts and processes for successful cheesemaking -- The fundamentals of acid development and monitoring during cheesemaking -- Aging cheese gracefully-the art of affinage -- Spicing it up: adding flavors to cheese -- Designing, equipping, and maintaining your home cheesemaking space -- Part II: recipes for success. Getting to know the family -- Fresh, acid-coagualted cheese -- Brined cheeses, fresh and aged -- White mold, surface-ripened cheeses -- Washed rind surface-ripened cheeses -- Blue cheeses -- Stretched and kneaded pasta filata cheeses -- Semihard to hard cheeses -- Extra-hard grating cheeses."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 approach 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. "--
Subjects: Cheesemaking.;
Available copies: 5 / Total copies: 5
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Everyday cheesemaking : how to succeed at making dairy and nut cheeses at home / by Blume, K. Ruby.(CARDINAL)596801;
Subjects: Cheesemaking.; Cheese.;
Available copies: 1 / Total copies: 1
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Cheese for dummies / by Miller, Laurel,1969-(CARDINAL)604098; Skinner, Thalassa.(CARDINAL)362024;
Getting to know cheese -- Choosing and serving cheese -- Cheese around the world -- Eating, drinking, and cooking with cheese -- The part of tens.The accessible guide to selecting, cooking with, and making cheese! This handy primer includes information on pairing cheese with wine, creating an impressive cheese plate with the right accompaniments, and the best serving and storage methods for your favorite cheeses--Source other than Library of Congress.
Subjects: Cheese.; Cheesemaking.;
Available copies: 0 / Total copies: 1
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The joy of cheesemaking : the ultimate guide to understanding, making, and eating fine cheese / by Farnham, Jody.(CARDINAL)503955; Druart, Marc.(CARDINAL)503956;
Subjects: Cheese.; Cheesemaking.;
Available copies: 8 / Total copies: 9
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Cheesemaking made easy / by Carroll, Ricki.(CARDINAL)526585; Carroll, Robert,1945-(CARDINAL)626384;
Subjects: Cheese.; Cheese; Cheesemaking.;
Available copies: 5 / Total copies: 5
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Results 1 to 10 of 94 |