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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.
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Customer Reviews
Most Helpful Customer Reviews
1 of 1 people found the following review helpful
Format:Hardcover
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.
Format:Hardcover|Amazon 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!
Most Helpful Customer Reviews on Amazon.com (beta)
Amazon.com:
25 reviews
101 of 102 people found the following review helpful
My new recommended beginners book!
7 Sep 2011
Format:Hardcover|Amazon Verified Purchase
I would consider myself an advancing novice cheese maker in that I have been making cheese for many years now, have made many different types of cheese several times (including more difficult ones), yet I feel I have a lot to learn yet before joining the elite ranks of advanced cheese makers.
When I bought this book, I was under the asumption that it was targeted toward a beginner cheese maker. I have read all of the introductory material and glanced through nearly all recipes. Please consider my review from this perspective.
First thing I will say is that I love this book! I feel it is very well done and hosts some great cheese pictures (Always a huge plus for me)! I knew it was going to be well worth it when I saw that Peter Reinhart (Author of "The Bread Baker's Apprentice", my favorite bread book) wrote the forward.
I feel that the instruction is clear and this author has done a great job of thinking about the weird little "common sense" things which tend to get left out of cheese making books. Stuff like recommending that you sanitize you equipment in bleach then dry on a rack on top of a cookie sheet before starting your cheese making session. To some this may be assumed, but if you have never worked food service- proper sanitation may not be second nature to you.
Another thing I really appreciate is the author's presentation of equipment and ingredients. All items are explained in good detail. I was very impressed with the fact that she included a chart with many of the most common cheese starter cultures, what they are used for, and which vendors carry them. I will be photo copying this chart and laminating it to keep with my equipment (big +1 there!).
The pictures, as I mentioned, are very nice.
Now, the recipes. There are a handful of books out there with more cheese recipes than there are in this one. However, this author seems to have gone for depth instead of breadth. That is to say that the recipes chosen (which does not comprise a small list by any means) are very interesting and compelling to try (I cant wait to make the saffron infused manchego!!).
In the spirit of this being a learning book, the author has chosen to organize recipes by level of advancement. Simple cheeses such as paneer come first while more challenging ones such as cheddar appear later. I personally really like this in a beginning cheese making book.
So in summary, I strongly recommend this book to those new to cheese making. I think this book is very well done. The greatest strength of this book is undoubtedly the organization of the material, the pictures are a nice bonus. This book will now be my standard recommended Beginner-Intermediate book.
When I bought this book, I was under the asumption that it was targeted toward a beginner cheese maker. I have read all of the introductory material and glanced through nearly all recipes. Please consider my review from this perspective.
First thing I will say is that I love this book! I feel it is very well done and hosts some great cheese pictures (Always a huge plus for me)! I knew it was going to be well worth it when I saw that Peter Reinhart (Author of "The Bread Baker's Apprentice", my favorite bread book) wrote the forward.
I feel that the instruction is clear and this author has done a great job of thinking about the weird little "common sense" things which tend to get left out of cheese making books. Stuff like recommending that you sanitize you equipment in bleach then dry on a rack on top of a cookie sheet before starting your cheese making session. To some this may be assumed, but if you have never worked food service- proper sanitation may not be second nature to you.
Another thing I really appreciate is the author's presentation of equipment and ingredients. All items are explained in good detail. I was very impressed with the fact that she included a chart with many of the most common cheese starter cultures, what they are used for, and which vendors carry them. I will be photo copying this chart and laminating it to keep with my equipment (big +1 there!).
The pictures, as I mentioned, are very nice.
Now, the recipes. There are a handful of books out there with more cheese recipes than there are in this one. However, this author seems to have gone for depth instead of breadth. That is to say that the recipes chosen (which does not comprise a small list by any means) are very interesting and compelling to try (I cant wait to make the saffron infused manchego!!).
In the spirit of this being a learning book, the author has chosen to organize recipes by level of advancement. Simple cheeses such as paneer come first while more challenging ones such as cheddar appear later. I personally really like this in a beginning cheese making book.
So in summary, I strongly recommend this book to those new to cheese making. I think this book is very well done. The greatest strength of this book is undoubtedly the organization of the material, the pictures are a nice bonus. This book will now be my standard recommended Beginner-Intermediate book.
38 of 39 people found the following review helpful
Replaces all my other cheese books
4 Sep 2011
Format:Hardcover
As a relatively new beginner to cheese making this book has brought me through the baby steps and into intermediate cheeses with clarity and ease.
This book has become my go to guide for cheese, easily replacing my other books near my cheese making space.
Guides a beginner through the first cheese and leads up to fairly advanced techniques.
Geared towards small scall cheese making most batches are 1 to 2 gallon sized.
I was very excited to see the recipes for a couple of Mexican cheeses that I have been unsuccessful up til now in finding the recipes online including oaxaca and cotija.
I have already recommended this book to many people.
Note: This book is very specific in the cultures it recommends (there is no "one packet of DVI mesophilic" instructions) for each recipe so a true beginner might not be able to tackle all the cheese due to lack of different specific cultures. However, the book does include a chart so you could likely determine if you could sub what you have in place of what is recommended in the recipe for a similar if not identical cheese, when I did not have the specific meso culture called for I just subbed my generic meso culture with good results.
This book has become my go to guide for cheese, easily replacing my other books near my cheese making space.
Guides a beginner through the first cheese and leads up to fairly advanced techniques.
Geared towards small scall cheese making most batches are 1 to 2 gallon sized.
I was very excited to see the recipes for a couple of Mexican cheeses that I have been unsuccessful up til now in finding the recipes online including oaxaca and cotija.
I have already recommended this book to many people.
Note: This book is very specific in the cultures it recommends (there is no "one packet of DVI mesophilic" instructions) for each recipe so a true beginner might not be able to tackle all the cheese due to lack of different specific cultures. However, the book does include a chart so you could likely determine if you could sub what you have in place of what is recommended in the recipe for a similar if not identical cheese, when I did not have the specific meso culture called for I just subbed my generic meso culture with good results.
22 of 25 people found the following review helpful
What I've been waiting for...
23 Aug 2011
Format:Hardcover|Amazon Verified Purchase
I have all the cheese making books and this is the best! All levels of cheese making are covered and I finally feel like I can begin to challenge myself with producing truly artisan cheeses. I have a herd of goats and am truly excited to milk them again with all these great recipes. I have learned so much already about so many cheeses I had never even heard of before. If you make cheese, you must get this book.
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