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Product Description
Product Description
This title provides detailed advice on all aspects of the complex cheesemaking process for both the commercial cheesemaker in the dairy and the enthusiastic amateur in the kitchen. Topics covered include: necessary equipment and ingredients, scientific processes explained, hygiene and control tests, storage, grading and packing, advice when things go wrong, and cheese recipes. Whether you are making cheese for commercial reasons of simply for your own use, this book should help you to produce a cheese that you can be proud to serve or sell.
About the Author
Kathy Biss has a National Diploma in Dairying. With five years' experience in the dairy industry, she went on to teach dairy subjects at Cannington College in Somerset. She undertook dairy advisory work and helped milk producers [including the States of Guernsey Dairy] to get the most from their yields. Kathy now manufacturers her own cheese and gives local cheesemaking demonstrations.
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First Sentence
Great care must be taken when choosing equipment for use with milk or milk products because milk is an ideal medium for the growth of bacteria (especially when it is warm), and it will easily turn sour and produce 'off' flavours. Read the first page
Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
Great care must be taken when choosing equipment for use with milk or milk products because milk is an ideal medium for the growth of bacteria (especially when it is warm), and it will easily turn sour and produce 'off' flavours. Read the first page
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Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
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Most Helpful Customer Reviews
8 of 8 people found the following review helpful
Format:Paperback
If you are looking for a first book on cheese making without having your brain stretched to its limit, then this is definately one of the books that should be on your shopping list. It deals with the technical problems as well as solutions, but without the need for the headache pills. It made our first time a pleasure, we were so excited at how easy this book made it look, that we went out and bought a complete cheese making kit, complete with moulds, press etc... the whole works.
Our family is now enjoying delicious home made cheeses & butter with a real sense of achievement.
Our family is now enjoying delicious home made cheeses & butter with a real sense of achievement.
7 of 7 people found the following review helpful
Format:Paperback|Amazon Verified Purchase
This provides a lot of information and instruction for someone who is new to cheese making. I'm sure that everything important is covered but I found it difficult to be comfortable with the overall structure of the book. It has a kind of dated text-book style.
I would have preferred a simpler guide to starting to make cheese in, say, a kitchen at home. This is covered but almost as an afterthought. A lot of the black and white illustrations and descriptions relate to a larger cheese making operation or training situation.
To be fair I am sure that it will be a very useful for me as a reference when I get started because lots of information about temperatures, acidity and methods etc for different types of cheese is included. I have never made cheese and I found all of this information a little daunting. I would welcome a book on, "How to make a Quick Cheddar in Your Kitchen", first.
My 3 stars are personal and probably reflect some of my misjudgment in choosing this book. A new cheese maker who is more serious and scientific in their approach would rate it higher, I'm sure.
I would have preferred a simpler guide to starting to make cheese in, say, a kitchen at home. This is covered but almost as an afterthought. A lot of the black and white illustrations and descriptions relate to a larger cheese making operation or training situation.
To be fair I am sure that it will be a very useful for me as a reference when I get started because lots of information about temperatures, acidity and methods etc for different types of cheese is included. I have never made cheese and I found all of this information a little daunting. I would welcome a book on, "How to make a Quick Cheddar in Your Kitchen", first.
My 3 stars are personal and probably reflect some of my misjudgment in choosing this book. A new cheese maker who is more serious and scientific in their approach would rate it higher, I'm sure.
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