Artisan Cheese Making at Home : Techniques and Recipes for Mastering World-Class 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#x19;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.

Mary Karlin is a passionate cook, cooking teacher, freelance food writer, and the author of Wood-Fired Cooking. She was a founding staff member and is currently a visiting chef-instructor at the award-winning Ramekins Culinary School in Sonoma, CA, where she has taught cheese making, wood-fired cooking, and Mediterranean-themed cooking classes for more than ten years. Mary is also a chef-instructor at Relish Culinary Center in Healdsburg, CA, and Great News! Cooking School in San Diego, CA, as well as at other culinary organizations around the United States. Mary splits her time between Northern California and Arizona.

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