Artisan cheese making at home
Subtitle: techniques and recipes for mastering world-class cheeses
By: Mary Karlin ; photography by Ed Anderson
Publisher: Ten Speed Press
Published: 2011
Place of publication: Berkeley
Language: eng
Number of pages: 247
ISBN-13: 9781607740087
Subjects: COOKING / Methods / General; COOKING / Courses & Dishes / General; Cheesemaking; COOKING / Specific Ingredients / Dairy
Description: "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'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"--

"A contemporary guide to making 100 artisan cheeses at home, with an extensive primer on ingredients, equipment, and techniques"--Provided by publisher.
Notes: Includes bibliographical references and index.