Homemade Cheese: Recipes for 50 Cheeses from Artisan Cheesemakers

Homemade Cheese: Recipes for 50 Cheeses from Artisan Cheesemakers

by Janet Hurst
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Overview

Homemade Cheese: Recipes for 50 Cheeses from Artisan Cheesemakers by Janet Hurst

Making cheese at home is one of the joys of a self-sufficient lifestyle, along with gardening, canning, and raising chickens. Author Janet Hurst is a twenty-year-veteran home cheesemaker, who shows you how to easily craft your own cheddar, feta, chèvre, mozzarella, and 50 more cheeses. Included are profiles of 20 artisan cheesemakers—from Cypress Grove, Vermont Butter and Cheese, Shelburne Farms, Does Leap, Pure Luck, and more—and their favorite recipes.

Product Details

ISBN-13: 9780760338483
Publisher: Voyageur Press
Publication date: 03/03/2011
Pages: 160
Sales rank: 1,283,840
Product dimensions: 6.90(w) x 9.90(h) x 0.50(d)

About the Author

Janet Hurst has been a home artisanal cheesemaker for twenty years and is a certified cheesemaker through the University of Vermont's Institute of Artisan Cheese. She writes on cheesemaking for Mother Earth News, Mary Jane's Farm, Dairy Goat Journal, Countryside, and more.

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Homemade Cheese: Recipes for 50 Cheeses from Artisan Cheesemakers 5 out of 5 based on 0 ratings. 2 reviews.
Melanie-Ski More than 1 year ago
Homemade Cheese : Recipes for 50 cheeses from Artisan Cheesemakers By Janet Hurst Published by Voyageur Press Source: Review Copy One of the best cheese making books on the market! Absolutely beautiful book that shows the artistry of cheesemaking. I loved the interviews with the artisans and farmers. Their insight into cheese making, and advice is invaluable. The photos of their farms, and animals and the pure joy they emitted in being a cheesemaker showed the hobby side of this art. The recipes included step by step directions and often photos for the beginning cheesemaker. Additional information on the hows and whys of cheesemaking helped to answer any questions as well. The recipes ranged from the simple cheeses like ricotta, mozzarella and cottage cheese and advanced through to the finer aged cheeses of Gruyere, Blue cheese and Drunken Goat Cheese. I personally loved the emphasis on goat milk and goat cheeses in the book. It included dairies of cows, but many of the interviewed persons owned goat farms. I felt as a goat dairy myself this helped to focus the milk and cheese products more on the styles and types that I would make. Resources are included in the back of the book on places to purchase your supplies. I will be using this book again and again and highly recommend it to all my goat farming friends. I received a copy of this book from Voyageur Press in exchange for an honest review.
Anonymous More than 1 year ago
I love cheese cake