A contemporary guide to making 100 artisan cheeses at home-from classic favorites to popular, modern varieties-written by cheese-making authority Mary Karlin.
Foreword vii
Introduction 1
Chapter 1
Cheese Making Basics:
Equipment, Ingredients, Processes, and Techniques 4
Chapter 2
Beginning Cheese Making:
Fresh Direct-Acidification Cheeses, Cultured Dairy Products,
Fresh Culture-Ripened Cheeses, and Salt-Rubbed and Brined Cheeses
34
Chapter 3
Intermediate Cheese Making:
Stretched-Curd and Semisoft, Firm, and Hard Cheeses 72
Chapter 4
More Advanced Cheese Making:
Bloomy-Rind and Surface-Ripened Cheeses, Washed-Rind and
Smeared-Rind Cheeses, and Blue Cheeses 132
Chapter 5
Cooking with Artisan Cheeses 192
Acknowledgments 234
Glossary 235
Resources 239
Bibliography 241
Index 242
Mary Karlinis a passionate cook, cooking teacher, freelance food writer, and the author of Wood-Fired Cooking. She was a founding staff member and is currently a visiting chef-instructor at the award-winning Ramekins Culinary School in Sonoma, CA, where she has taught cheese making, wood-fired cooking, and Mediterranean-themed cooking classes for more than ten years. Mary is also a chef-instructor at Relish Culinary Center in Healdsburg, CA, and Great News! Cooking School in San Diego, CA, as well as at other culinary organizations around the United States. Mary splits her time between Northern California and Arizona.
“Whether you're a fervent cheese fan, skilled fromage maker or
dabbler in wholesome, handcrafted foods, it's definitely worth
picking up a copy of Artisan Cheese Making at Home.”
—Zester Daily, 10/25/11
“With her handsome new book, Artisan Cheesemaking at Home, Mary
Karlin has raised the stakes for urban homesteaders.”
—San Francisco Chronicle, 10/23/11
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