Cheese it! start making cheese at home today
By: Cole Dawson
Publisher: Hobby Farm Press
Published: 2012
Place of publication: Irvine, Calif
Language: eng
ISBN-13: 9781935484301
Subjects: COOKING / Specific Ingredients / Dairy; Cheese products; Cheesemaking
Description: "Cheese It! Start Making Cheese at Home Today is part of a Hobby Farm Home series--all-you-need-to-know guides on the most popular hobby farming products currently made in the home. Cheese It! details how-to information for making cheese from natural products at home, including unripened cheese, stretched curds, semi-hard cheese, washed rinds, blue cheese, and much more. Popular recipes include mozzarella, brie, cottage cheese, Roquefort, and gouda--just to name a few. A guide full of illustrations, photography, and detailed descriptions, this is the perfect book for the novice cheese maker. This series will appeal to both the hobby farming family and the thousands of urban dwellers longing for a piece of country living"--
Notes: Includes index.
Table of contents: title: Machine generated contents note: HOBBY FARM HOME: MAKING CHEESE; title: By; title: Cole Dawson; title: Chapt. 1 A New American Revolution; title: Chapt. 2 Old World Style, New World Flavor; title: Chapt. 3 Milk Basics; title: Chapt. 4 How Milk Becomes Cheese; title: Chapt. 5 Equipment and Food Safety; title: Chapt. 6 Soft, Unripened Cheese; title: Paneer; title: Chèvre; title: Feta; title: Neufchâtel; title: Cream Cheese; title: Crème Fraîche; title: Mascarpone; title: Whey Ricotta; title: Gjetost; title: Mysost; title: Chapt. 7 Stretched Curds; title: Traditional Mozzarella; title: Short-Cut Mozzarella; title: Scamorza; title: Asadero; title: Provolone; title: Chap. 8 Semi-Hard Cheese; title: Traditional Cheddar; title: Goat's Milk Cheddar; title: Sage Derby; title: Cantal; title: Monterey Jack; title: Cotswold; title: Caerphilly; title: Caciotta; title: Chap. 9 Washed Curds; title: Colby; title: Gouda; title: Edam; title: Leiden; title: Chap. 10 Washed Rinds; title: Muenster; title: Brick; title: Raclette; title: Tilsit; title: Taleggio; title: Chap. 11 Bloomy Rinds; title: Camembert; title: Goat's Milk Brie; title: Aged Neufchatel; title: Chaource; title: Crottin; title: Selles-sur-Cher; title: Chap. 12 Blue Cheese; title: Roquefort; title: Fourme d'Ambert; title: Stilton; title: Gorgonzola; title: Chap. 13 Hard Cheese; title: Parmesan; title: Pecorino Romano; title: Swiss Gruyère; title: Montasio; title: Chap. 14 Serving Your Cheese; title: Appendices; title: Glossary; title: Resources; title: Cheese Diary; title: Bibliography.