The Cheesemaker's Apprentice: An Insider's Guide to the Art and Craft of Homemade Artisan Cheese, Taught by the Masters

by Sasha Davies, David Bleckmann

How to Make Your Own Handcrafted CheeseLearn to make cheese from the masters. Pick up the fundamentals of cheese making, and then gain behind-the-scenes insight from 19 interviews with industry experts. This apprenticeship will teach you to take control of your ingredients and processes. Your results will be delicious.Inside:·       All the basics you need to get started: ingredients, equipment, taxonomy, techniques, process, and how it works·       16 illustrated, step-by-step recipes—for fresh cheese, washed curd, grana-style, blue cheese, and more—that will build your skills·       In-depth interviews on everything from the microbiology of cheese to making it to selling it—how cheese works, and how to make it work for you·       Tricks of the trade from experts on mozzarella, Cheddar, Comté, Parmigiano Reggiano, Stilton, and more·       Tips on selecting, handling, storing, tasting, and pairing cheese, so it will be presented perfectly whether your goal is to make it at home, sell it, or simply enjoy it

Genres: Food, Cookbooks, Cooking, Nonfiction

176 pages, Paperback

First published October 1, 2012

Reviews

[Victoria Dean · Rating 3 out of 5]

I never realized there was so much that went into cheese, much less the art of cheese crafting. I can not wait to try my hand at some of the techniques as well as to share this book with some of my more adventurous friends!

[Sophie Dowling · Rating 4 out of 5]

Well laid out. Good to see both metric and imperial measurements.
A little shy on how to tell when a cheese is ripe.
How could you have a book about cheese and not include brie or camembert???