Mastering Artisan Cheesemaking

Mastering Artisan Cheesemaking (B38)

4.75 stars, based on 4 reviews
Mastering Artisan Cheesemaking is the book every cheesemaker will want as their bible to take them from their first, simple recipes to ultimately creating their own, unique masterpiece cheeses.While beginner books leave you wanting more context and...
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Reviews 1-4 of 4

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This book gives a thorough explanation of the variables one works with when making cheese. The author divides cheese into families, eg "washed curd", "white mold surface ripened", and tells what is distinctive about that family of cheese. She gives a few example recipes for each family.

At the end of each chapter she provides a scenario and multiple choice possible solutions, and rationales for the "correct" answers.

I learned much about the different processes that one works with when making cheese, that I feel confident to devise my own recipes for making "my own" farmstead cheeses.

It's more for people who don't want to follow exact recipes every time.

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From: Russia
If you want to invest in one cheesemaking book, this is it. I wish Ms. Caldwell’s book had been around when I started cheesemaking, I would have avoided so many errors! The author has an easy to read writing style that is not pretentious or confusing.

Great advanced book!

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From: Menlo Park
I've done a bit of cheese making and taken a few classes, but really wanted more in-depth knowledge so that I know why things are done the way they are and so that I can do more experimenting with cultures, etc. This is the perfect book. It is beautifully written and packed full with useful information. I tried the Farmhouse Cheddar recipe and it was perfect (although it still has to age for 9-12 months). This is my favorite cheese making book!

Great in-depth book

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From: Chicagoland
If you're like me and you want to get a better understanding of the cheesemaking process, this book will definitely help. The book discusses ph during the process and its importance in cheesemaking for example. It prompted me to get a ph meter so i really know what's happening from ripenng, to rennetting, cooking and aging. It's a good step up from Rikki's Home Cheesemaking if you want to learn a bit more of the technical aspects of cheesemaking. Lots of charts provide a great reference source as well. I turn to this book frequently.

Reviews 1-4 of 4