Home Cheese Making, 4th Edition: From Fresh and Soft to Firm, Blue, Goat's Milk, and More; Recipes for 100 Favorite Cheeses

by Ricki Carroll, Ari Weinzweig (Foreword by)

Overview

Widely acclaimed as “the Cheese Queen,” Ricki Carroll has guided thousands of home cheese makers and inspired the burgeoning popularity of artisanal cheese making with her classic book, Home Cheese Making, first published in 1982, with over 400,000 copies in print.

The completely updated fourth edition features 35 new cheese recipes, color photography of step-by-step techniques, and new profiles of contemporary cheese makers. The additions to this comprehensive volume reflect the broader selection of cheeses available in specialty food stores and groceries, including burrata, stracchino, Brillat-Savarin, D’Affinois, Cambrales, Drunk Gouda, Pecorino Pepato, goat milk’s gouda, and more. Companion recipes are included for cheese plate condiments and classic cheese dishes. For cheese lovers wanting to make their own, Ricki Carroll’s expert advice is the key to success.

Product Details

ISBN-13:	9781612128672
Publisher:	Storey Books
Publication date:	12/25/2018
Edition description:	Reprint
Pages:	384
Sales rank:	150,816
Product dimensions:	8.00(w) x 9.00(h) x (d)

About the Author

Ricki Carroll, aka “the Cheese Queen,” is the author of Home Cheese Making and the coauthor of Say Cheese! She owns and operates New England Cheesemaking Supply Company, an online and catalog company for cheese makers around the world. She is a founding member of the American Cheese Society and the recipient of their Lifetime Achievement Award. Carroll has taught home cheese making classes since 1980 and started the home cheese making movement in America. She lives in Ashfield, Massachusetts, and can be found online at cheesemaking.com.
 


Ari Weinzweig is CEO and co-founding partner of Zingerman's Community of Businesses, which includes Zingerman's Delicatessen, Bakehouse, Creamery, Catering, Mail Order, ZingTrain, Coffee Company, Roadhouse, Candy Manufactory, Events at Cornman Farms, and the newest business, Miss Kim, which serves great tasting Korean fare.  Zingerman’s produces and sells all sorts of full flavored, traditional foods in its home of Ann Arbor, Michigan. Ari was recognized as one of the “Who’s Who of Food & Beverage in America” by the 2006 James Beard Foundation and has awarded a Bon Appetit Lifetime Achievement Award among many recognitions. Ari is the author of a number of articles and books, including Zingerman’s Guide to Better Bacon (Zingerman’s Press), Zingerman’s Guide to Giving Great Service, Zingerman’s Guide to Good Eating (Houghton Mifflin), Zingerman’s Guide to Good Leading, Part 1: A Lapsed Anarchist’s Approach to Building a Great Business, Zingerman's Guide to Good Leading, Part 2: A Lapsed Anarchist’s Approach to Being a Better Leader, Zingerman's Guide to Good Leading, Part 3: A Lapsed Anarchist's Approach to Managing Ourselves, and Zingerman's Guide to Good Leading, Part 4; A Lapsed Anarchist's Approach to the Power of Beliefs in Business.  In 2017 Ari was named one of “The World's 10 Top CEOs (They Lead in a Totally Unique Way)” by Inc. Magazine. 
 

Table of Contents

Foreword
Introduction: The Art of Cheese Making       
Part 1: Getting Started
  Chapter 1: Ingredients            
  Chapter 2: Equipment            
  Chapter 3: Techniques           
Part 2: Recipes for All Types of Cheese
  Chapter 4: Fresh Cheeses
  Chapter 5: Soft and Semi-soft Ripened Cheeses
  Chapter 6: Hard and Semi-hard Cheeses
  Chapter 7: Blue Cheeses
  Chapter 8: Goat's-Milk Cheeses
  Chapter 9: Whey Cheeses
  Chapter 10: Cultured Dairy Products        
Part 3: For the Love of Cheese
  Chapter 11: Building a Beautiful Cheese Plate
  Chapter 12: Breakfast, Brunch, and Breads
  Chapter 13: Dips, Spreads, and Small Bites          
  Chapter 14: Soups, Salads, and Side Dishes        
  Chapter 15: Main Courses             
  Chapter 16: Desserts 
Glossary
What Went Wrong?
Metric Conversion Charts
Homemade Cheese Record Form
Resources
Alphabetical List of Cheeses
Index
Acknowledgments

Editorial Reviews

I just wanted to make edible cheese for my family, but Ricki — with her precise yet engaging recipes — lured me so deeply into the magic and science of cheese making that I have yet to escape, and it’s been thirty-five years.” — Mary Keehn, Founder, Cypress Grove Cheese 

“This magical idea of making cheese at home was one of the first skills I set my sights on as a fledgling homesteader. Home Cheese Making has been my primary guide throughout all my home dairy adventures, and my sticky, tattered copy is a testament to the usefulness of this book! Without a doubt, this is the homemade cheese resource I recommend the most.” — Jill Winger, Author, The Prairie Homestead Cookbook
 
“Home Cheese Making is a timeless classic. Ricki Carroll has been inspiring cheese makers at home for a generation and she continues to demystify the world’s most complex food in this latest edition.” — Mateo Kehler, Cofounder, Jasper Hill Farms

Praise for previous editions of Home Cheese Making:

“[Ricki Carroll] has inspired artisans from the Loire to Las Vegas. She’s the Billy Graham of Cheese.” — Barbara Kingsolver, from Animal, Vegetable, Miracle.

“In the beginning, there was Ricki.  In fact, I’m not sure there would have been the revolution we’ve had in American cheese making if not for her.  It certainly wouldn’t have been as far ranging, deep, or fun.” — Clark Wolf, Food Consultant and Contributing Authority to Food Arts magazine

“This book covers everything the novice cheesemaker needs to know about making delicious cheese on the first try” — San Francisco Examiner
 
“A must-read for anyone interested in cheese making!…offering abled cheese makers knowledge to excel at their craft and novices a world of information…” — Jodi Wische, Old Chatham Sheepherding Co.
 
“For 20 years, I have recommended [Ricki Carroll’s book] …for home cheese making help.  Now Ricki has written an improved and expanded version to serve for the next 20 years.” — Laura Chenel, Founder and President of Laura Chenel’s Chevre, Inc.
 
“…For anyone interested in learning how to make cheese at home, this book is unquestionably the one they need to have.” — Ari Weinzweig, Co-Founder of Zingerman’s Delicatessen, Ann Arbor, Michigan

“A thorough and practical guide.” — Bon Appetit

From the Publisher