Happy Cheese Makers Since 1978

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    Artisan Cheese Making at Home begins with a primer covering milks, starters, cultures, natural coagulants, and bacteria—everything the beginner needs to get started. The heart of the book is a master class in home cheese making: building basic skills with fresh cheeses like ricotta and working up to developing and aging complex mold-ripened cheeses. Also covered are techniques and equipment, including drying, pressing, and brining, as well as molds and ripening boxes. Last but not least, there is a full chapter on cooking with cheese that includes more than twenty globally-influenced recipes featuring the finished cheeses, such as Goat Cheese and Chive Fallen Soufflés with Herb-Citrus Vinaigrette and Blue Cheese, Bacon, and Pear Galette.

    DESCRIPTION: "Artisan Cheese Making at Home" Techniques & Recipes for Mastering World-Class Cheeses, by Mary Karlin (256 pages, hardcover) Just a century ago, cheese was still a relatively regional and European phenomenon, and cheese making techniques were limited by climate, geography, and equipment. But modern technology along with the recent artisanal renaissance has opened up the diverse, time-honored, and dynamic world of cheese to enthusiasts willing to take its humble fundamentals—milk, starters, coagulants, and salt—and transform them into complex edibles.

    Artisan Cheese Making at Home is an ambitious and comprehensive guide to home cheese making, filled with easy-to-follow instructions for making mouthwatering cheese and dairy items. Renowned cooking instructor Mary Karlin has spent years working alongside the country’s most passionate artisan cheese producers—cooking, creating, and learning the nuances of their trade. She presents her findings in this lavishly illustrated guide, which features more than eighty recipes for a diverse range of cheeses: from quick and satisfying Mascarpone and Queso Blanco to cultured products like Crème Fraîche and Yogurt to flavorful selections like Saffron-Infused Manchego, Irish-Style Cheddar, and Bloomy Blue Log Chèvre.

    Based on 5 Reviews
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    Useful

    I haven't used this book much, but when I have it's to find an alternative recipe from my usual book. Very handy to have for broadening my horizons.

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    From: Fayetteville, AR

    Corrections on author's website for this book

    This is a beautiful book - lovely photos and great creative ideas. My chief complaint is that there are a number of edits and addenda to recipes in this book which I stumbled across on the author's website. TAKE NOTE!

    http://www.artisancheesemakingathome.com/pdfs/ACMH-CORRECTIONS.pdf


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    Beautiful book

    I love the look of this book - the pictures make my mouth water! There are tons of unique and different cheeses in this book and the reason I am giving it only 4 stars is because I haven't been motivated to try any of the recipes yet - they seem a bit more complicated than the other book I have. That said, once I have more experience making different cheeses, I can't wait to try some of the more elaborate ones in this book!

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    Pros:
    • Beautiful Pictures
    • Easy directions
    • Great backgrounds about the cheese
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    From: Wisconsin

    Another Great Book

    I started with Ricki's book and as my confidence grew I added this to my collection. Beautiful pictures and easy to follow directions has allowed me to expand the varieties of cheese I can make. I highly recommend this book to anyone who is serious about making good cheese. A perfect second book to go with Ricki's Cheese Making Book.

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    From: Alaska

    I really like the different recipes in this book, some that aren't covered in Ricki's book. I love the pictures, I am inspired to make new things by pictures. However, if you buy this book, go to her website and print off the revisions. There are many recipes in here with mistakes in them, some very minor, some... not so much. Good book idea, needs some work. On the positive side, I emailed the author about a recipe and she emailed right back. Unfortunately, it was too late to save my cheese. Oh well, it's not like I haven't ruined other cheeses on my own.