“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
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
