Considered by many to be the "bible" of goat cheese making, this book is for the more advanced cheese maker looking to take it to the next level.
DESCRIPTION: "The Fabrication of Farmstead Goat Cheese", by Jean Claude Le Jaouen (206 pages, paperback) Included in this comprehensive book are chapters on: goat milk production and quality, principles of goat cheese making, practical methods of producing farmstead goat cheeses, working plans for building and laying out of the cheese room and much, much more! It also contains descriptions of over 70 varieties of goat cheese.
Jean-Claude Le Jaouen is one of the worlds foremost experts on goat cheese. He is the head of the goat cheese research section of the Institut Technique De L'Elevage Ovin Et Caprin which is headquartered in Paris
This book is one of the best written on the production of lactic cheese from goats but this is not the only audience that could gain from it's contents. He covers milk and the basic process of cheese making in such simplicity yet detail that every cheese maker should own this book.
The Content is quite clear with the simplest of organization
He begins the book with a bit about historical cheese in France and where it is at today with the emphasis on farmstead
"remember this well: farmstead cheeses are always
made from raw milk, they are the true product of the land"
He follows this with a discussion of milk and what to expect for quality from the different animals. Also what problems may occur, why they occur and what remedies can be taken
The next section deals with (and this is for all cheesemakers) a discussion of the principals of cheese making. Here he covers not only the various stages of converting milk to curd but the differences between lactic, rennet, and mixed curd cheese which is one of the best explanations of this I have seen. He compares and contrasts natural vs commercial starters and goes into quite a bit of detail on rennet.. What it is and how it works. This is all followed by good explanation of the curd: it's moulding draining and preparing for the aging room. This is all accompanied with photographs to give a good visual sense of the process.
The book then goes on to cover the making (including recipes) for 3 quite different cheeses with an emphasis on proper draining, drying and affinage (aging). He follows by describing very specific needs for the aging room and also what can go wrong here and how to correct it. He also has an entire section on considerations for building a dairy space.
He finishes the book with the last chapter 'A Dictionary of Goat Cheeses' which can be used as a valuable tool in deciding on the cheese you would like to make.
All in All, if you don't have this book .. Get It !
...I find it in most all libraries of the good cheese makers I know