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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.
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
Chapt. 7 Stretched Curds
Chap. 8 Semi-Hard Cheese
Goat’s Milk Cheddar
Chap. 9 Washed Curds
Chap. 10 Washed Rinds
Chap. 11 Bloomy Rinds
Goat’s Milk Brie
Chap. 12 Blue Cheese
Chap. 13 Hard Cheese
Chap. 14 Serving Your Cheese
Posted June 25, 2014