Artisan Cheese Making at Home: Techniques & Recipes for Mastering World-Class Cheeses

Artisan Cheese Making at Home: Techniques & Recipes for Mastering World-Class Cheeses

by Mary Karlin, Ed Anderson
4.3 3


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Artisan Cheese Making at Home 4.3 out of 5 based on 0 ratings. 3 reviews.
pinkrn More than 1 year ago
As a new cheesemaker I was looking for a book that provided truly artisanal recipes. And I found it in this book. The photos are beautiful and the book was priced right. However, there are a couple of problems with the book. Some of the instructions are not very clear. For example, the Farmhouse Chiver Cheddar recipe says to 1)maintain the curds at 86 degrees, then it says 2) "bring the curds to 102 degrees over 40 minutes. Turn off the heat, MAINTAIN TEMPERATURE, and gently stir the curds for 20 mintures, or until they start to firm up...3)STILL MAINTAINING 86 degrees, let the curds rest undisturbed" So were we supposed to maintain 102 degrees or were we supposed to be maintaining (still maintaining) 86 degrees. That being said, I haven't tried my cheddar because it is still aging, however, it "looks" good. I do wish the book used unpasteurized milk recipes, which it does not. My husband made the gruyere and that is also aging and he had no complaints to speak of with the recipe I do love the photos, the descriptions of each cheese, and the cheese making basics section. I recommend reading the entire cheese making basics section COMPLETELY before making you first cheese. It will help you out tremendously. I also appreciate the way the book is bound (it's able to lay flat), the hardcover (able to be wiped off and stands up to the kitchen) and paper type, which helps since I frequently get food on my cookbooks. This book is the most comprehensive I could find. I will be using this cookbook/cheesebook for years to come.
Anonymous More than 1 year ago
Anonymous More than 1 year ago