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Artisan Cheese Making at Home

Artisan Cheese Making at Home by Mary Karlin and Ed Anderson
Hardcover
Aug 23, 2011 | 256 Pages
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  • Hardcover $29.99

    Aug 23, 2011 | 256 Pages

  • Ebook $13.99

    Aug 23, 2011 | 256 Pages

Product Details

Praise

“Whether you’re a fervent cheese fan, skilled fromage maker or dabbler in wholesome, handcrafted foods, it’s definitely worth picking up a copy of Artisan Cheese Making at Home.”
—Zester Daily, 10/25/11

“With her handsome new book, Artisan Cheesemaking at Home, Mary Karlin has raised the stakes for urban homesteaders.”
—San Francisco Chronicle, 10/23/11

Table Of Contents

Foreword vii
Introduction 1
 
Chapter 1
Cheese Making Basics:
Equipment, Ingredients, Processes, and Techniques 4
 
Chapter 2
Beginning Cheese Making:
Fresh Direct-Acidification Cheeses, Cultured Dairy Products,
Fresh Culture-Ripened Cheeses, and Salt-Rubbed and Brined Cheeses 34
 
Chapter 3
Intermediate Cheese Making:
Stretched-Curd and Semisoft, Firm, and Hard Cheeses 72
 
Chapter 4
More Advanced Cheese Making:
Bloomy-Rind and Surface-Ripened Cheeses, Washed-Rind and Smeared-Rind Cheeses, and Blue Cheeses 132
 
Chapter 5
Cooking with Artisan Cheeses 192
 
Acknowledgments 234
Glossary 235
Resources 239
Bibliography 241
Index 242

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