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Cheese It! Start making cheese at home today

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Overview


Just a short decade ago “American cheese” meant orange individually wrapped slices. In the rural renaissance of the new century, many Americans have discovered the world of real cheese for the first time. From warm, milky mozzarella and handcrafted goat cheese to complicated Monterey Jack and Gorgonzola, cheese makers and cheese lovers have a broad range of delicious fromage to explore and enjoy. For all of the adventurous cheese lovers who want to make the leap to cheese makers, Cheese It! reduces the mysteries...
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Cheese It! Start making cheese at home today

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Overview


Just a short decade ago “American cheese” meant orange individually wrapped slices. In the rural renaissance of the new century, many Americans have discovered the world of real cheese for the first time. From warm, milky mozzarella and handcrafted goat cheese to complicated Monterey Jack and Gorgonzola, cheese makers and cheese lovers have a broad range of delicious fromage to explore and enjoy. For all of the adventurous cheese lovers who want to make the leap to cheese makers, Cheese It! reduces the mysteries of transforming a couple of gallons of milk into a couple of pounds of delicious cheese. Artisanal cheese maker and author Cole Dawson leads the whey for beginners through the art and science of cheese making, including detailed advice on milk, coagulants and curds, equipment, safety, and more.

Fresh Cheese for Today
Begin with homemade butter, cream cheese, and sour cream, and then dip into the perfect starter: soft unripened cheeses such as paneer, Chévre, feta, mascarpone, and ricotta. Discover the brine bath and make everyone’s favorite stretched cheese-mozzarella-as well as scamorza, Mexican Asadero, and provolone.

Hard Cheeses Made Easy
Enter the great aged beauties of the cheese world, Parmesan (Parmigiano-Reggiano) and Pecorino Romano from the north and south of Italy. Create fondue beyond compare with your own Swiss Gruyére and climb to the top of Montasio, the Alpine cousin of Asiago.

Moving On to Semi-Hard Cheese
Cover salting, pressing, and molding curds; the processes of aging and air-drying; and waxing techniques. Try your hand at the mighty Cheddar and its many variations; then move beyond Cheddar to Cantal, Monterey Jack, Cotswold, Caerphilly, and Caciotta. Learn how to wash curds and produce your own Colby, Gouda, and Edam.

Mold on Your Molds
Learn about washing rinds, the aging process, and the introduction of good bacteria. Make Muenster, Brick, Raclette, Tilsit, and Taleggio at home, plus bloomy rind favorites Camembert, Brie, Chaource, and Crottin. Tackle stinky blue cheeses such as Stilton, Roquefort, Fourme d’Ambert, and Gorgonzola.

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Product Details

  • ISBN-13: 9781935484301
  • Publisher: i5 Publishing
  • Publication date: 7/10/2012
  • Pages: 176
  • Sales rank: 336,107
  • Product dimensions: 7.90 (w) x 10.90 (h) x 0.60 (d)

Meet the Author


A dedicated cheese maker and home cook, Cole Dawson is also an accomplished journalist and book author with twenty years of experience in print, broadcast, and online media. She has written for magazines such as Good Housekeeping, Cooking Light, and Health, and for newspapers including the Washington Post, Los Angeles Times, and Chicago Tribune.
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Table of Contents


HOBBY FARM HOME: MAKING CHEESE
By
Cole Dawson

Chapt. 1 A New American Revolution

Chapt. 2 Old World Style, New World Flavor

Chapt. 3 Milk Basics

Chapt. 4 How Milk Becomes Cheese

Chapt. 5 Equipment and Food Safety

Chapt. 6 Soft, Unripened Cheese
Paneer
Chèvre
Feta
Neufchâtel
Cream Cheese
Crème Fraîche
Mascarpone
Whey Ricotta
Gjetost
Mysost

Chapt. 7 Stretched Curds
Traditional Mozzarella
Short-Cut Mozzarella
Scamorza
Asadero
Provolone

Chap. 8 Semi-Hard Cheese
Traditional Cheddar
Goat’s Milk Cheddar
Sage Derby
Cantal
Monterey Jack
Cotswold
Caerphilly
Caciotta

Chap. 9 Washed Curds
Colby
Gouda
Edam
Leiden

Chap. 10 Washed Rinds
Muenster
Brick
Raclette
Tilsit
Taleggio

Chap. 11 Bloomy Rinds
Camembert
Goat’s Milk Brie
Aged Neufchatel
Chaource
Crottin
Selles-sur-Cher
Chap. 12 Blue Cheese
Roquefort
Fourme d’Ambert
Stilton
Gorgonzola

Chap. 13 Hard Cheese
Parmesan
Pecorino Romano
Swiss Gruyère
Montasio

Chap. 14 Serving Your Cheese

Appendices
Glossary
Resources
Cheese Diary
Bibliography

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Sort by: Showing 1 Customer Reviews
  • Anonymous

    Posted June 25, 2014

    I WUV CHEESE AND NOT PROCESSED

    REAL CHEESE LIKE BLUE CHEESE FROMAGGIO AND OTHERS CHEESE IS MY FAVORITE FOOD EVER BESIDES HOT WINGS WITH HABANARO SAUCE WHOO THEYRE HOT

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