Book Description
The classic home cheese making primer has been updated and revised to reflect the increased interest in artisanal-quality cheeses and the availability of cheese making supplies and equipment.
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 crFme frafche, sour cream, yogurt, keifer, buttermilk, and clotted cream. There are also 60 recipes for cooking with cheese, including such treats as Ricotta Pancakes with Banana Pecan Syrup, Cream Cheese Muffins, Broiled Pears and Vermont Shepherd Cheese, Prosciutto and Cheese Calzones, and Grilled Vegetable Stacks with Roasted Red Pepper Sauce. Profiles of home cheese makers and artisan cheese makers scattered throughout the text share the stories of people who love to make and eat good cheese. Plus information on how to enjoy homemade cheeses, how to serve a cheese course at home, cheese tips, lore, quotes, cheese making glossary, and more.
Customer Reviews:
Cheese Making - Awesome Book!.......2007-09-30
This is a great book for beginning and 'intermediate' home, cheese makers. I would highly recommend having this book in your pantry if you are going to attempt making cheese from home!
Excellent purchase!.......2007-05-15
This book is very detailed yet easy to understand. We have recently purchased cheese making kits for making cheeses at home since where we live, they are quite expensive and not readily available, especially for the goat cheeses in Australia.
THe 1st book we bought was good enough for beginners (if you are afraid of making cheeses, don't. Everything we did came perfectly all right). But this one goes into more details and explanations. So we recommend it!
Useful Cookbook.......2007-03-28
This book is easy to follow. It made cheese making simple. I found that the recipes made better cheeses than I could buy.
An extremely informative book.......2007-03-19
This book contains a wealth of information for the beginning cheese maker or for experienced ones for that matter. Great recipes that work. In my opinion, the book is well worth the money I paid for it.
A Standard for Cheese Making.......2007-01-26
I got interested in making cheese after I meet the artisan cheesemaker at a local winery near Herman, Missouri. She told me that she had started in her kitchen and had developed the hobby into a professional culinary skill, after further education in Europe and Israel on the fine art of cheesemaking. She enthusiastically recommended this book, and I received it for Christmas. It is very well written, with logical chapter layout for ingredients, equipment, and techniques, followed by lots of recipes for the different families of cheeses (hard, soft, Italian, etc.) The beginning establishes the cheese makers vocabulary, which is then used throughout the book. A great book for a beginning cheese maker.
Average customer rating:
- If you are a Cheesemaker, this is the book for you.
- Look for ASIN 0751404179
- This book is back in print. Please get back to me on....ava
|
Cheesemaking Practice (Chapman & Hall Food Science Book)
R. Andrew Wilbey ,
J.E. Scott , and
Richard K. Robinson
Manufacturer: Springer
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Binding: Hardcover
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Accessories:
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Brewing
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Sensory Evaluation of Food: Principles and Practices (Food Science Texts Series)
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Principles and Practices of Winemaking
ASIN: 0751404179 |
Book Description
The widely used previous edition has been brought fully up-to-date by authors with a worldwide reputation for excellence. From the basic descriptions of 'how to' complete each stage of the process, right through to the details of the causes and remediation of faults, this book covers all the areas required by the professional cheesemaker, including raw materials; separation; texturing and draining equipment; molding machinery and presses; and other types of equipment and packaging machinery. This highly practical book is written specifically for those involved with commercial cheesemaking - either directly or as ingredient or equipment suppliers.
Customer Reviews:
If you are a Cheesemaker, this is the book for you........1999-12-12
This is the latest edition of the authoritative text on Cheesemaking. Not an introductory or beginners book but if you already have some knowledge of Cheesemaking this will be a valuable reference to new Cheeses to make and improvements to your current Cheeses.
Look for ASIN 0751404179.......1999-11-06
The book is in the catalog but with a mis-spelled title. Look for
This book is back in print. Please get back to me on....ava.......1999-09-13
This book is back in print please get back to me on availibility.
Sorry for this obscure method but you make it hard to send email.
Book Description
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
... The Vermont Cheese Council is a nonprofit organization whose support of more than dozen Vermont cheesemakers contributes to a vision for continued agricultural practices and the preservation of Vermont's rural landscape. For those who want to quit their boring jobs and do something that will make their lives meaningful, here's the book. Paul Kindstedt must be considered an American treasure. Of all the books in my possession, this one is now the most important.
Customer Reviews:
Great overview of business and art.......2007-09-26
We bought this book to get a better understanding of the business side of making farmstead cheeses. The book is well written and answered questions we hadn't even thought of yet. I recommend it as a must read for any one thinking of going into farmstead or artisan cheese making.
The necessary science.......2007-01-19
I bought this book as a gift for my brother, who owns a small raw-milk dairy in California & is working on making cheese from his guernseys' milk. He says it is exactly what is needed to understand the process: the chemistry of cheese.
Very technical, but quite interesting.......2006-11-03
When this book says it's the complete guide, it's not kidding. It gets into every aspect of making cheese, even the chemical science behind it. I recommend it to anyone who is seriously going into cheese-making. For others, it just might not be an easy read. This is probably a text book in a university.
Not what I expected.......2006-06-08
This book is good for what it is, but not what I expected. I was expecting to buy this book and be able to make cheese, but that's not the case.
It will definitely help the start-up cheesemaker to manage the cheesemaking process, but it does NOT include any recipes. It does not include many specific techniques for particular cheese types. It is also not really geared for very small (home) cheesemakers, but it should be a good book for small commercial cheesemakers.
Karen Darbinyan.......2006-03-01
This book is a great asset for start-up cheesemakers. I am from Aremnia and I own small new cheesemaking business. Thanks to this book many things got clear for me and my business.
Good combinition of art and science.
Average customer rating:
- Cheesemaking Made Easy
- Cheesemaking Made Easy
- Good, but can be confusing to a beginner
- Excellent beginners' book
- Very informative but of limited practical use
|
Cheesemaking Made Easy: 60 Delicious Varieties
Ricki Carroll , and
Robert Carroll
Manufacturer: Storey Publishing, LLC
ProductGroup: Book
Binding: Paperback
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Home Cheese Making: Recipes for 75 Delicious Cheeses
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Making Cheese, Butter & Yogurt (Storey Country Wisdom Bulletin, a-283)
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And That's How You Make Cheese!
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Animal, Vegetable, Miracle: A Year of Food Life
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Making Artisan Cheese: Fifty Fine Cheeses That You Can Make in Your Own Kitchen (Quarry Book)
ASIN: 0882662678 |
Book Description
This updated edition includes equipment lists, step-by-step instructions, and a troubleshooting chart.
Customer Reviews:
Cheesemaking Made Easy.......2007-01-28
Great book for home cheesemakers. I started out on the internet on Rikki
Carroll's website [...] and learned a lot to start off.The book gives you more detail and lots of recipes to try..Highly Recommended!
Cheesemaking Made Easy.......2003-10-23
I would have liked to have been told that Cheesemaking Made Easy is basically the same book as Home Cheesemaking (by same author), only the latter is new and improved. This is not made clear on the website, and I unfortunately ordered both.
Good, but can be confusing to a beginner.......2001-04-30
I bought this book along with Barbara Ciletti's "Making Great Cheese" (out of print at the time of this review) and Shane Sokol's "And That's How You Make Cheese!" While this book was good and had many recipes, "And That's How You Make Cheese!" was easier to start with. It has easier, fully explained recipes. It does have fewer recipes, about 30, but all the popular cheeses are included. In short, this is a good book for the experienced, but if you are just starting, try "And That's How You Make Cheese!" first. Or buy both like I did, they'll compliment well.
Excellent beginners' book.......1999-08-18
This is a wonderful introduction to cheesemaking. As noted in another reader's review, the authors are pragmatic and candid: they tell you what's involved so you won't get in over your head because of ignorance. The authors also offer cheesemaking workshops, including both beginner and intermediate.
Very informative but of limited practical use.......1999-05-14
Once upon a time, I tried to get my hands on cheesemaking. Having mastered winemaking and homebrewing with some success and being an avid hobby chef, I thought that can't be too difficult. However, after having bought some basic supplies, I quickly realized that the process of making cheese is far from trivial.
Then I got this book, which was very enlightening in terms of my understanding of how cheese is made, but it helped me little to improve my cheesemaking skills. The best advice I ever got in that pursuit was talking to a Swiss "Senn" in the Glarner Mountains and then I gave up on cheesemaking....
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.
Customer Reviews:
Not for the best for small scale cheese making.......2005-01-26
I borrowed this book from the library and I was glad I didn't
buy it.
It focusses on the process for making hard, pressed cheeses.
I much prefer Ricki Carrols book for acccessible information pertinant to someone making small quantities of lots of different varieties of cheese.
Book Description
With almost thirty easy-to-follow recipes and complete instructions, And That’s How You Make Cheese! is the definitive guide for making fresh and aged cheeses right in your kitchen. With just a little effort, anyone can make fresh and aged cheeses such as Swiss, Feta, Monterey Jack or even an aged Stilton. Read about the history of your favorite cheese and the follow the recipes to make it yourself without additives, preservatives or chemicals. Your family and friends deserve the best and now you can give it to them with And That’s How You Make Cheese!
Customer Reviews:
A new hobby that's fun for kids too........2006-05-18
I am not even sure how I happened upon this book, but I ended up buying it out of curiosity. It's been a great little guide to making some great cheeses. The best part is that I was able to get our kids involved and make some of their favorite cheeses. Most Americans have no idea how cheese is made. But, my kids now do and they ask all the time when the last cheese we made will be ready to eat. Everything we've made has been excellent so far. If value is the most important thing, this is worth far more than its price in toys or knowledge.
A must try! Plenty of fun, easy and tasty!.......2006-02-16
A great title to get for the whole family. Fun to try. The cheeses we made came out excellent. Very impressive! The kids loved to see how cheese was made and we are making more right now. Truly a lost art!
Awesome little book for beginners.......2005-08-25
I have the propensity to buy "How to make..." books only to find them in an unused collection on my kitchen shelf. This book, however, was actually used and enjoyed by myself, my family, and friends that received "Cheese and wine" gift baskets for special occasions.
This book is a very easy read. (There may be a typo here and there, but unless you are phonetically challenged, it's not that big a deal. It's infomative, not Hemmingway). This book is precise and to the point. There is no fluff or unnecessary information that can make one easily bored. (This problem, I have found in many other books that hold their own architectural position on my kitchen shelf.)
In addition, in spite of some of the contrary remarks made about this book, I did not find it to be a ," Grocery store pamphlet" style read at all. I think you get what you pay for, which is much more than I expected when I purchased it.
If you want to learn a short and sweet way to make cheese, buy this book. I highly recommend the Gouda recipe!
New Meaning to the Word Cheesy .......2005-06-29
This is a low budget, skinny (one-third inch thickness), small format, paperback that is both short on content and effort. The paper is newsprint quality. The mostly impertinent, blurred, grainy, black and white snap shots are homegrown. Surely, this is not the same book receiving so many accolades.
It was not surprising to locate type-o's and errors during the most vague, and cursory of editorial glances. I cannot explain what value meticulous chefs or those with a respect for their ingredients will find for this imprecise, loose effort.
I found objection to the book's predilection towards choosing the fullest fats, added fats, or heavy creams when they are not essential (in many cases) to an excellent result. Alternative suggestions to moderate or reduce the heavy fat content are not given.
Another personal objection is the unnecessary addition (in some cases) of chemicals/ingredients not commonly found in natural recipes.
Too many errors.......2005-01-06
I learned to make cheese with this book, so it couldn't be all bad, but I found myself going to the internet to check out proportions that looked wrong, going to another recipe in the book when the one I was using said, "Add salt," but there had been no salt in the ingredients list (I assumed that I could use the amount listed in another 2-gallon recipe), and making Muenster with no starter culture since it was not listed in the ingredients or referred to in the process description. I got cheese, but it sure wasn't like any other Meunster I ever ate. Wasn't too good, and an experienced cheese maker told me you have to use a starter culture in Meunster.
The book gave equivalents in some recipes (rennet tablets vs. liquid rennet / powdered starter cultures vs. fresh cultures), in others it gave only one and in some it didn't tell you which it was listing. If anyone made the Colby first and put in three ounces of powdered starter culture, you would have an expensive cheese to say the least. Also, I checked with my supplier and found out the 1/2 tsp. mesophilic starter culture the author lists in two-gallon recipes was twice what is necessary, which cranks up the cost a good bit. But now I know and I'm buying only half as much starter culture.
I am puzzled when I read these good reviews. Did they just do a batch of chevre or cottage cheese and call it quits? If you follow these recipes exactly, you will have many failures.
Average customer rating:
|
Super-Easy Step-By-Step Cheesemaking Book
Yvonne Young Tarr
Manufacturer: Random House Inc (P)
ProductGroup: Book
Binding: Paperback
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ASIN: 0394720091 |
Book Description
The selection of handcrafted cheeses available in the United States is growing all the time, as is the popularity of the cheese course. With 365 varieties of cheese lavishly illustrated and listed in enough detail to satisfy novices and experts alike, this comprehensive guide to all families and nationalities of cheese includes facts about their crafting, and offers advice on seasonal selections, serving and tasting, building the proper cheese plate, sauces, cutlery, and storage. Profiled by region and family, each cheese is pictured in full color and includes optimal pairing suggestions. Appenzel (Swiss), Vieillevie, Gouda, cheddar, and other cheeses are listed with presentation and tasting tips, the best time of day to serve and taste, and prime accompaniments. The book includes an index of cheeses and a glossary of terms.
Average customer rating:
|
The Art of Home Cheesemaking
Anne Nilsson
Manufacturer: Woodbridge Pr Pub
ProductGroup: Book
Binding: Paperback
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ASIN: 0912800569 |
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