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Mastering Artisan Cheesemaking: The Ultimate Guide for Home-Scale and Market Producers

Mastering Artisan Cheesemaking: The Ultimate Guide for Home-Scale and Market Producers

Mastering Artisan Cheesemaking: The Ultimate Guide for Home-Scale and Market Producers

Mastering Artisan Cheesemaking: The Ultimate Guide for Home-Scale and Market Producers


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The key to becoming a successful artisan cheesemaker is to develop the intuition essential for problem solving and developing unique styles of cheeses. There are an increasing number of books on the market about making cheese, but none approaches the intricacies of cheesemaking science alongside considerations for preparing each type of cheese variety in as much detail as Mastering Artisan Cheesemaking.

Indeed, this book fills a big hole in the market. Beginner guides leave you wanting more content and explanation of process, while recipe-based cookbooks often fail to dig deeper into the science, and therefore don’t allow for a truly intuitive cheesemaker to develop. Acclaimed cheesemaker Gianaclis Caldwell has written the book she wishes existed when she was starting out. Every serious home-scale artisan cheesemaker—even those just beginning to experiment—will want this book as their bible to take them from their first quick mozzarella to a French mimolette, and ultimately to designing their own unique cheeses.

This comprehensive and user-friendly guide thoroughly explains the art and science that allow milk to be transformed into epicurean masterpieces. Caldwell offers a deep look at the history, science, culture, and art of making artisan cheese on a small scale, and includes detailed information on equipment and setting up a home-scale operation. A large part of the book includes extensive process-based recipes dictating not only the hard numbers, but also the concepts behind each style of cheese and everything you want to know about affinage (aging) and using oils, brushes, waxes, infusions, and other creative aging and flavoring techniques. Also included are beautiful photographs, profiles of other cheesemakers, and in-depth appendices for quick reference in the preparation and aging room. Mastering Artisan Cheesemaking will also prove an invaluable resource for those with, or thinking of starting, a small-scale creamery.

Let Gianaclis Caldwell be your mentor, guide, and cheering section as you follow the pathway to a mastery of cheesemaking. For the avid home hobbyist to the serious commercial artisan, Mastering Artisan Cheesemaking is an irreplaceable resource.


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Product Details

ISBN-13: 9781603583329
Publisher: Chelsea Green Publishing
Publication date: 09/19/2012
Pages: 368
Sales rank: 713,146
Product dimensions: 7.90(w) x 10.00(h) x 1.00(d)

About the Author

Gianaclis Caldwell and her family own Pholia Farm, in Oregon, where for many years they operated an off-grid, raw milk cheese dairy. She is the author of the award-winning Mastering Artisan Cheesemaking, as well as other books on cheesemaking and running a dairy. Applying a holistic, organic management approach to the health of her goats comes naturally for Gianaclis: She was raised on an organic farm; her parents were chiropractors; and she pursued a career in nursing. Her aged, raw milk cheeses have been recognized and applauded by America’s foremost authorities on cheese, and Gianaclis has traveled extensively across the country presenting workshops on cheesemaking and troubleshooting goat health problems. She continues to teach in-person cheesemaking classes on the farm.

Table of Contents

Part I: the art and science of making cheese
Ingredients for all cheese
Concepts and processes for successful cheesemaking
The fundamentals of acid development and monitoring during cheesemaking
Aging cheese gracefully-the art of affiange
Spicing it up: adding flavors to cheese
Designing, equipping, and maintaining your home cheesemaking space
Part II: recipes for success
Getting to know the family
Fresh, acid-coagualted cheese
Brined cheeses, fresh and aged
White mold, surface-ripened cheeses
Washed rind surface-ripened cheeses
Blue cheeses
Stretched and kneaded pasta filata cheeses
Semihard to hard cheeses
Extra-hard grating cheeses

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