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Artisan Cheese Making at Home: Techniques and Recipes for Mastering World-Class Cheese

Artisan Cheese Making at Home: Techniques and Recipes for Mastering World-Class Cheese [Kindle Edition]

Mary Karlin , Ed Anderson
4.6 out of 5 stars  See all reviews (17 customer reviews)

Print List Price: £27.00
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Product Description

Product Description

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 the most 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. 

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. 

Offering an approachable exploration of the alchemy of this extraordinary food, Artisan Cheese Making at Home proves that hand-crafting cheese is not only achievable, but also a fascinating and rewarding process.

From the Hardcover edition.

Product details

  • Format: Kindle Edition
  • File Size: 20985 KB
  • Print Length: 256 pages
  • Publisher: Ten Speed Press; 1 edition (23 Aug 2011)
  • Sold by: Amazon Media EU S.à r.l.
  • Language: English
  • Text-to-Speech: Enabled
  • X-Ray:
  • Average Customer Review: 4.6 out of 5 stars  See all reviews (17 customer reviews)
  • Amazon Bestsellers Rank: #138,950 Paid in Kindle Store (See Top 100 Paid in Kindle Store)
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Customer Reviews

4.6 out of 5 stars
4.6 out of 5 stars
Most Helpful Customer Reviews
24 of 24 people found the following review helpful
3.0 out of 5 stars Not international! 13 Mar 2013
By Suzanne
Format:Hardcover|Verified Purchase
A beautiful book, but only useful for North Americans (perhaps only Californians, even)! All of the recipes use homogenized, pasteurized milk rather than raw, and then you have to add back in calcium chloride. All of the temperatures are given in fahrenheit only (no celsius, and my thermometer is celsius only), and there are no recipes for making your own starters, just in case you live someplace where there is no fancy cheese making supply shop, but only a standard farmer's consortium with basic supplies. I started making cheese using Rita Ash's "Cheesemaking Self Sufficiency" book, which is excellent, but pretty basic, and wanted to take my skills further. Although I did get some good ideas from this book (using dried herbs, honey, wine), I found it a bit too "sanitized" (In Ash's book she says to use your clean hands to stir the milk, for example, while this one suggests a whisk), and, if you really had to go out and buy, or mail order, all the equipment the author says you need (which you do not really need!) you'd be better off buying your cheese already made,from a shop.
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10 of 11 people found the following review helpful
5.0 out of 5 stars Beautiful book 8 May 2012
Format:Hardcover|Verified Purchase
Fantastic array of recipes for a very wide range of different types of cheese. Also contains some stunning and inspiring photography. Much the best book for the amateur cheesemaker - and I've read a few!
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3 of 3 people found the following review helpful
5.0 out of 5 stars Brilliant 10 Dec 2012
Format:Hardcover|Verified Purchase
I love this book.Its my pride and joy. I am slowly progressing and working my way through the recipes and advancing in the art of cheese making. I had a little issue in making one of the cheeses . I wasn't sure if for the stilton I was to hang the curds in a bag in the whey.Looked up on you tube and no it was to be suspended over the top. So occassonally the book could be more specific so if attempting the cheese recipe for the first time you know exactly what to do. Got to say though it is pretty detailed and well worth investing in.The measurements are in cups gallons and quarts so be prepared to covert (not difficult).Front of the book explains the cheese making' lingo 'and has a lovely page on what went wrong and how to avoid in the future.
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11 of 13 people found the following review helpful
5.0 out of 5 stars artisan chesemaking 15 Mar 2012
By sue
Format:Hardcover|Verified Purchase
fab book, but much more advanced than I thought. It's brilliant for taking you through the stages and loads of gourmet cheeses to try. i think i have been a little ambitious in buying this as my first foray into cheese making - but cookery is a difficult as you want to make it and i think i'll 'grow' into this book.
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5.0 out of 5 stars JUST CRACKERS ABOUT IT 9 April 2014
Format:Hardcover|Verified Purchase
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5.0 out of 5 stars My Whey 13 Jan 2014
Format:Hardcover|Verified Purchase
I found this book after a couple of false starts trying to find a book which had enough detail about both the process of making cheese and some of the basic science of what was happening. This book filled that gap perfectly. Lots of information, lots of detailed recipes and helpful troubleshooting advice when things don't turn out as you planned. I have already made some of the cheeses and plan to try many more, a really great resource.
Its also a beautiful book with detailed pictures of how some of the hand made cheeses should turn out. If you are really interested in making cheese at home this is the book you need.
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5.0 out of 5 stars Hannah 16 Nov 2013
By Hannah
Lovely looking book, some excellent recipes. It was bought as a present so I didn't spend ages leafing through its crisp, clean, beautifully printed pages. My friend seemed to be very pleased (though we are yet to try any homemade cheese from her :( ).
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4.0 out of 5 stars Beautiful book 25 Sep 2013
This book Is layer out beautifully and easy to follow. There is a good foreword, pictures for the cheeses and a great recipe repertoire.
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Most Recent Customer Reviews
5.0 out of 5 stars Kindle version
Excellent book for reference and a good read on cheese making, however now need a hard copy as I think I prefer my reference books to be a book -
Published 10 months ago by V wilson
5.0 out of 5 stars Excellent
I also have Paul Peacocks book which is very good too - I think you need that one first to get the basics going then I use this to advance. Read more
Published 11 months ago by Mr. Simon Davies
5.0 out of 5 stars Very Clear and instuctive
This is an american book so some of the measurements might need a bit of translating, however it is wonderfully written, and so clear and concise. Read more
Published 12 months ago by Mrs. D K. Johnson
4.0 out of 5 stars Advanced artisan cheese making
This is a truly beautiful book with it's solid hardcover and plenty of wonderful photographs. I only recognised about half of these cheese and the ones I did know have their own... Read more
Published 14 months ago by Robert J. Goris
5.0 out of 5 stars New hobby
Glad to receive this as a useful tool in the new found hobby. It brings lots of help, tips and experience
Published 14 months ago by settled
4.0 out of 5 stars Hobby
My husbands new hobby he's tried many of the recipes and they taste great. He needs a little more practice. Thank you
Published 15 months ago by Mrs S Watts
4.0 out of 5 stars Lovely book, but a US one
This book it lovely. Beautiful photos, lots of really good explanation of processes and ingredients and lots of recipes. Read more
Published 16 months ago by Make it yourself
5.0 out of 5 stars Wonderful Cheese book
I bought this book because I am new to cheese making and I wanted a book which would explain the absolute basic. Read more
Published 16 months ago by Olivia
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Popular Highlights

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If you are substituting sheep’s or goat’s milk for cow’s milk, reduce the amount of rennet by 10 to 15 percent. &quote;
Highlighted by 5 Kindle users
A good general rule to follow for slowly heating milk over low, direct heat is to raise the milk temperature 2°F per minute. &quote;
Highlighted by 3 Kindle users
The process always begins with milk. Then either natural bacteria start to work on the milk, or a starter culture is added. &quote;
Highlighted by 3 Kindle users

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