The Modern Cheesemaker shows you how to make 18 cheeses, from the rich and gooey, to the wonderfully stinky, and all the cheeseboard favourites – including simple, fresh cheeses such as mozzarella and ricotta, working up to salty and versatile halloumi, feta and paneer, perfect, melting Swiss cheese, through to aged Cheddar and Brie. Starting from the very basics of the making process, with a guide to milk types and the seasonal nature of cheese, The Modern Cheesemaker will deepen your understanding of this essential ingredient and its production. The equipment you will need is thoroughly explained and readily available and by following the easy-to-use instructions and Morgan McGlynn’s expert tips, you’ll soon learn how to become your own artisan cheesemaker. To reap the rewards of your hard work, there are over 40 recipes for delicious cheese-based dishes to make, along with flavouring cheese and suggested accompaniments.
|Publisher:||White Lion Publishing|
|Product dimensions:||8.50(w) x 9.90(h) x 1.00(d)|
About the Author
Morgan McGlynn is the owner of Cheeses of Muswell Hill, an award-winning independent cheese shop in North London. At age 21 she was Britain’s youngest female cheesemonger and she is the resident Cheese Expert on Channel 4’s Sunday Brunch, with recent appearances contributing to the programme’s highest-ever social media interaction. She is also cheese consultant for leading retailers and in 2017 launched her cheese wholesale business which now stocks some of the UK’s best delicatessens, farm shops, Michelin star restaurants and cheese shops.
Most Helpful Customer Reviews
Droolworthy ~ Aspirational ~ Practical tl:dr: CHEEEEESE I've made a couple of easy cheeses (ricotta and mozzarella). But, my family dreams of a life of homemade cheese weekends. I picked up the book assuming the many kinds of cheese we dream of eating are too hard to make. McGlynn's book makes those cheese seem doable, with her clear text and attractive, descriptive photographs. I am going to tell you the truth. I may never make some of these cheeses. But, I would still want to own this book. The recipes are wonderful to read, with a tone that makes me feel like I could work my way to up making all that deliciousness. Thanks to Quarto and NetGalley for the ARC in exchange for an honest review.
To be honest, I love cheese and I was totally hooked by the cover and “Cheese”, but I had zero intentions of making my own as I dove in. But after reading it? I’m DEFINITELY going to be trying my hand at mozzarella, ricotta, mascarpone, cream cheese, and truffled gouda, and… Never mind. Scratch that. I can’t wait to get home and start making my own cheese. I’m currently in France and fromage is king here…and this gal is going to be trying her hand at making her own! Love, love, LOVE this book. it makes the process simple and easy to understand. This is going to be an enjoyable experiment and process. I may even have to host a wine and cheese party for some of our close friends if this turns out well. If you’re a cheese lover, you will enjoy this book…and likely will want to try your hand at making cheese as well. YUM!
If You Want to Make Cheese at Home, Get This Book! Some time ago, I watched a Food Network episode that showed how mozzarella was made. At the time I was into making homemade pizzas where I crafted each part, the dough and the sauce, using techniques that took a lot of time. I remember thinking I should add making my own mozzarella to the mix! If I had had this book then, I would have had no difficulty making my own mozzarella. This beautifully photographed book gives you step-by-step instructions about how to make a variety of cheeses, from soft ones like ricotta (two of them) and burrata to goat cheese to semi-hard cheeses like halloumi, hard cheeses like cheddar, and even blue cheese. The book starts with information about ingredients and equipment needed. For most of the soft cheeses, not much is needed, while other ones will require cultures and rennet. Not only does she give recipes for the cheeses themselves, but she also offers recipes that use the cheeses. Who could resist a recipe called Very Naughty Mac and Cheese? The photos accompanying these recipes look mouth-watering! Sprinkled throughout the book are sidebar sections featured what she calls a star cheesemaker. Following the chapters on making the cheeses, there's a section on cheesemongers tips, including flavoring cheeses, wine pairings, and setting up a cheeseboard. She also gives resources to get needed equipment and the other supplies. The book ends with her list of favorite cheeses by country. If you ever had a desire to make cheese yourself at home, this is the book for you. I received a free advance copy of this book from #NetGalley, but that did not affect my review.
I absolutely love cheese and I love cookbooks and this one combines both of my favorite things in one. I am always so fascinated with cheesemaking and I wondered where did it all began. This book does a nice job with not only breaking down each process step-by-step but there are pictures shown throughout the book on how each step is supposed to look like when you are complete so its sure foolproof. I can not wait now to make fresh ricotta from scratch since this book really made it all look so easy. I can't wait to try it for myself. I can't wait to add this title to our cookbook collection and potentially do it for a future cooking demo. We will consider adding this title to our Cookbook collection at our library. That is why we give this book 5 stars.