Mastering Artisan Cheesemaking: The Ultimate Guide for Home-Scale and Market Producers Author: Gianaclis Caldwell | Language: English | ISBN:
B00AWRWTI2 | Format: PDF
Mastering Artisan Cheesemaking: The Ultimate Guide for Home-Scale and Market Producers Description
The key to becoming a successful artisan cheesemaker is to develop the intuition essential for problem solving and developing unique styles of cheeses. There are an increasing number of books on the market about making cheese, but none approaches the intricacies of cheesemaking science alongside considerations for preparing each type of cheese variety in as much detail as Mastering Artisan Cheesemaking.
Indeed, this book fills a big hole in the market. Beginner guides leave you wanting more content and explanation of process, while recipe-based cookbooks often fail to dig deeper into the science, and therefore don’t allow for a truly intuitive cheesemaker to develop. Acclaimed cheesemaker Gianaclis Caldwell has written the book she wishes existed when she was starting out. Every serious home-scale artisan cheesemaker—even those just beginning to experiment—will want this book as their bible to take them from their first quick mozzarella to a French mimolette, and ultimately to designing their own unique cheeses.
This comprehensive and user-friendly guide thoroughly explains the art and science that allow milk to be transformed into epicurean masterpieces. Caldwell offers a deep look at the history, science, culture, and art of making artisan cheese on a small scale, and includes detailed information on equipment and setting up a home-scale operation. A large part of the book includes extensive process-based recipes dictating not only the hard numbers, but also the concepts behind each style of cheese and everything you want to know about affinage (aging) and using oils, brushes, waxes, infusions, and other creative aging and flavoring techniques. Also included are beautiful photographs, profiles of other cheesemakers, and in-depth appendices for quick reference in the preparation and aging room. Mastering Artisan Cheesemaking will also prove an invaluable resource for those with, or thinking of starting, a small-scale creamery.
Let Gianaclis Caldwell be your mentor, guide, and cheering section as you follow the pathway to a mastery of cheesemaking. For the avid home hobbyist to the serious commercial artisan, Mastering Artisan Cheesemaking is an irreplaceable resource.
- File Size: 12461 KB
- Print Length: 368 pages
- Publisher: Chelsea Green Publishing; 1 edition (February 25, 2013)
- Sold by: Amazon Digital Services, Inc.
- Language: English
- ASIN: B00AWRWTI2
- Text-to-Speech: Enabled
X-Ray:
- Lending: Not Enabled
- Amazon Best Sellers Rank: #73,716 Paid in Kindle Store (See Top 100 Paid in Kindle Store)
- #5
in Kindle Store > Kindle eBooks > Cookbooks, Food & Wine > Professional Cooking > Professional - #10
in Kindle Store > Kindle eBooks > Nonfiction > Science > Agricultural Sciences > Food Science - #10
in Kindle Store > Kindle eBooks > Cookbooks, Food & Wine > Cooking by Ingredient > Cheese & Dairy
- #5
in Kindle Store > Kindle eBooks > Cookbooks, Food & Wine > Professional Cooking > Professional - #10
in Kindle Store > Kindle eBooks > Nonfiction > Science > Agricultural Sciences > Food Science - #10
in Kindle Store > Kindle eBooks > Cookbooks, Food & Wine > Cooking by Ingredient > Cheese & Dairy
Mastering Artisan Cheesemaking: The Ultimate Guide for Home-Scale and Market ProducersI am a cheesemaker, farmer, artist, and lover of all things natural and beautiful. I've amassed a plethora of cheese and vintage recipe books... I wouldn't want to give up a one!! HOWEVER, if you could afford just one book on cheese... Mastering Artisan Cheesemaking is 'Best All Around'. Gianaclis Caldwell gives credit to those who have gone before her, and they in turn have given her the credence she deserves for this accomplishment!
My very anticipated copy arrived three days ago, and I already need another one! This book is beautiful inside and out, and is chock-full of color photos! I must have one coffee table version; but I find the book to be such a comprehensive and easy to read guide that I'll need a copy in the cheese kitchen that can become well-worn with constant use!
One last, but very important thing... its really hard to keep a cheesemaker interested in a book from cover to cover. I can't even describe in words on how many levels I am enjoying this book.
Congratulations Gianaclis, and I can't wait to see what you do next!
Rona Myers Sullivan
By lachevriere
I am a newly licensed cheesemaker from Wisconsin and offer home cheesemaking classes in my home. Even after taking all those classes and passing the state exams, I still wanted more specific information about artisan cheeses, when to use certain cultures, trouble shooting when things don't go according to plan, and the options for aging and preserving cheese (affinage). This book fills all the gaps for me. The variety of cheeses featured, the recipes for both small (1-4 gallons) and large (12 gallon) batches is perfect for my home cheese makers and my 15 gallon pasteurizer vat. The book has great culture choice charts and a fun feature called "thinking outside the vat" which is a problem solving Q&A page. This feature will test your understanding of the process. If you are just starting out, Ricki Carroll's "Home Cheese Making" is easy and supplies are readily available from her New England Cheese Supply Company, but when you are ready to really understand the 'Magic' by which milk is transformed into so many different cheeses-- this is a MUST-HAVE-BOOK. Gianaclis has done a remarkable job putting all this information into a reader friendly format- it is like taking a cheesemaker's short course without leaving home. (Without the travel and expense). Do I sound excited? This book sits at the top of my cheese book library !! Rose B.
By Rose B.
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