Making Artisan Cheese: Fifty Fine Cheeses That You Can Make in Your Own Kitchen

Overview

Cheese is a sprawling, worldwide industry that has spawned interest among consumers in exploring fine cheeses. Now, you too can have your own slice of the trend. With this informative guide about home cheese making, you will be able to turn your kitchen into the perfect cheese laboratory, creating fresh, artisan cheese with flavor that will surpass that of any commercial product.

With its inspiring, mouth-watering photographs, Making Artisan Cheese shares the secrets behind ...

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Making Artisan Cheese: Fifty Fine Cheeses that You Can Make in Your Own Kitchen

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Overview

Cheese is a sprawling, worldwide industry that has spawned interest among consumers in exploring fine cheeses. Now, you too can have your own slice of the trend. With this informative guide about home cheese making, you will be able to turn your kitchen into the perfect cheese laboratory, creating fresh, artisan cheese with flavor that will surpass that of any commercial product.

With its inspiring, mouth-watering photographs, Making Artisan Cheese shares the secrets behind creating fifty types of cheeses, including mozzarella, feta, Swiss, cheddar, and Stilton. The book charts the best cheese and wine combinations and also provides you with information about other foods to pair the cheese with and how to store your creations to preserve their flavor and freshness.

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Product Details

  • ISBN-13: 9781592531974
  • Publisher: Quarry Books
  • Publication date: 11/1/2005
  • Pages: 176
  • Sales rank: 930,636
  • Product dimensions: 8.00 (w) x 10.00 (h) x 0.50 (d)

Meet the Author

Tim Smith is a cheese authority and international cheese buyer who lives, writes, and makes cheese in Woodbury, Connecticut.

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Sort by: Showing all of 3 Customer Reviews
  • Anonymous

    Posted May 10, 2008

    Blessed Are the Cheesemakers

    I make cheese and run a website and forum called CheeseForum org. I bought this as my second cheese making book after Ricki Carroll's 'Home Cheese Making' from which I have made several successful and several unsuccessful cheeses 'records, pictures and recommendations posted in forum'. In summary, 'Making Artisan Cheese' is a very good onboarding to cheese and cheese making with 39 recipes and a few variations 'I didn't count advertised 50'. Many of which as McNulty in his review says, are not in Ricki's book. No idea how accurate the recipes are, will have to try, but in general, good news, they have more detail than Ricki's book. The details and color pictures are nice, albeit sometimes sparse on the pages 'lots of white space'. This would also make a great coffee table type book or for show at a cheese tasting party.

    4 out of 4 people found this review helpful.

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  • Anonymous

    Posted September 27, 2009

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  • Anonymous

    Posted February 11, 2010

    No text was provided for this review.

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