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Home cheese making : recipes for 75 homemade cheeses / by Carroll, Ricki.(CARDINAL)526585; Carroll, Ricki.Cheesemaking made easy.;
MARCIVE 09/10/08Includes bibliographical references and index.Ingredients -- Equipment -- Techniques -- Soft cheese -- Hard cheese -- Italian cheese -- Whey cheese -- Bacteria- and mold-ripened cheese -- Other dairy products -- Serving, enjoying, and cooking with cheese.
Subjects: Cheesemaking.; Cooking (Cheese);
Available copies: 14 / Total copies: 14
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The farmstead creamery advisor : the complete guide to building and running a small, farm-based cheese business / by Caldwell, Gianaclis,1961-(CARDINAL)589318;
Includes bibliographical references (pages 215-217) and index.What's so special about farmstead cheese? -- Making it official -- Sizing up the market -- Your business plan and company structure -- Production costs and issues -- Creative financing -- Infrastructure and efficiency -- The milking parlor and milkhouse -- Cheese central : the make room -- Aging rooms, cellars, and caves -- Accessory rooms -- Safety : why "it hasn't killed anyone yet" isn't good enough! -- Increasing your bottom line : classes, agri-tourism, additional products -- Keeping the romance alive : tips for re-energizing.In The Farmstead Creamery Advisor, respected cheesemaker, instructor, and speaker Gianaclis Caldwell walks would-be producers through the many, and often confusing, steps and decisions they will face when considering a career in this burgeoning cottage industry. This book fills the gap that exists between the pasture and cheese plate. Drawing from her own and other cheesemakers' experiences, Caldwell brings to life the story of creating a successful cheesemaking business in a practical, organized manner. Absolutely essential for anyone interested in becoming a licensed artisan cheesemaker, The Farmstead Creamery Advisor will also appeal to the many small and hobby-farm owners who already have milking animals and who wish to improve their home dairy practices and facilities.
Subjects: Cheesemaking.; Cheese industry.;
Available copies: 1 / Total copies: 1
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The complete idiot's guide to cheese making / by Leverentz, James R.(CARDINAL)590360;
Includes bibliographical references and index.
Subjects: Handbooks and manuals.; Cheesemaking;
Available copies: 1 / Total copies: 1
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Get a taste of Southern culture. by North Carolina.Department of Agriculture and Consumer Services.(CARDINAL)221503; WNC Cheese Trail,author.(CARDINAL)319588;
Subjects: WNC Cheese Trail.; Cheesemakers;
Available copies: 1 / Total copies: 2
On-line resources: Suggest title for digitization;
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Edward Trencom's nose : a novel of history, dark intrigue, and cheese / by Milton, Giles.(CARDINAL)265830;
Edward Trencom's unusual nose--long, aquiline, and bumpy--is the very same nose bestowed on all the Trencom men who have judged (and made) the very best cheeses in the world. But when Edward stumbles on a crate of family papers and discovers the fate of previous generations of his family, he must confront forces that are both mad and bad--and a wrong decision on his part could cost him dearly.
Subjects: Humorous fiction.; Cheesemakers; Heredity, Human; Smell;
Available copies: 2 / Total copies: 2
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A field guide to cheese : how to select, enjoy, and pair the world's best cheeses / by Sicard, Tristan,author.(CARDINAL)837362; Townsend, Zachary R.,translator.(CARDINAL)429648; Varoutsikos, Yannis,illustrator.(CARDINAL)345278;
Includes bibliographical references (page 270) and index."[This book] is the ultimate guide to the world of cheese and the only fully illustrated cheese reference. This tour de fromage begins with a history lesson on the creation of cheese, offers a primer of the many types of milks and categories of cheeses, and then leads readers to an encyclopedic survey of over 400 global cheeses ... A global collection of maps place each cheese to its origin, and readers can take their knowledge even further by reading up on the microbial life of cheese and the science behind our tasting palates. Packed with information, this book is for professional cheesemongers just as much as it is for those with a simple love of cheese"--
Subjects: Cheese; Cheesemaking.; Fermented milk.;
Available copies: 2 / Total copies: 2
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Homemade cheese : recipes for 50 cheeses from artisan cheesemakers / by Hurst, Janet.(CARDINAL)597654;
Includes bibliographical references (page 157) and index.Understanding cheese -- Milk : the cheesemaker's palette -- Culture and rennet -- Molds, molds, and molds -- Aging cheese -- Appreciation and education."Expert advice from experienced cheesemakers includes easy and basic recipes for butter, yogurt, mozzarella, and chèvre as well as adanced, step-by-step, how-to advice on the use of molds and aging your cheeses--from cheddar and brie to feta, blue cheese, and more artisanal cheeses. And there are directions for crafting cheese with cow's, goat's, or sheep's milk"--P. [4] of cover.
Subjects: Cheese.; Cheese; Cheesemaking.;
Available copies: 2 / Total copies: 2
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The cheese chronicles : a journey through the making and selling of cheese in America, from field to farm to table / by Thorpe, Liz,1978-(CARDINAL)479059;
Includes bibliographical references.
Subjects: Cheesemaking; Cheese;
Available copies: 2 / Total copies: 2
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From milk to cheese / by Basel, Roberta.(CARDINAL)465050;
Includes bibliographical references (page 23) and index."An introduction to the basic concept of food production, distribution, and consumption by tracing the production of cheese from milk to the finished product"--Provided by publisher.Accelerated Reader AR
Subjects: Cheesemaking; Cheese;
Available copies: 4 / Total copies: 4
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The chase for cheese / by Brundle, Harriet,author.(CARDINAL)622958;
Includes bibliographical references and index."Hop aboard the Cheese Wheels food truck to go on the chase for cheese. Start at the farm with cows, sheep, and goats and then follow along as our guide makes cheeses that are stinky, soft, gooey, and tasty!"--Grades 2-3Ages 7-8570L
Subjects: Cheese; Cheesemaking;
Available copies: 3 / Total copies: 3
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Results 31 to 40 of 94 | « previous |