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Cheese It!
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HOBBY FARM HOME: MAKING CHEESE By Cole Dawson Chapt. 1 A New American Revolution Chapt. 2 Old World Style, New World Flavor Chapt. 3 Milk Basics Chapt. 4 How Milk Becomes Cheese Chapt. 5 Equipment and Food Safety Chapt. 6 Soft, Unripened Cheese Paneer Chevre Feta Neufchatel Cream Cheese Creme Fraiche Mascarpone Whey Ricotta Gjetost Mysost Chapt. 7 Stretched Curds Traditional Mozzarella Short-Cut Mozzarella Scamorza Asadero Provolone Chap. 8 Semi-Hard Cheese Traditional Cheddar Goat's Milk Cheddar Sage Derby Cantal Monterey Jack Cotswold Caerphilly Caciotta Chap. 9 Washed Curds Colby Gouda Edam Leiden Chap. 10 Washed Rinds Muenster Brick Raclette Tilsit Taleggio Chap. 11 Bloomy Rinds Camembert Goat's Milk Brie Aged Neufchatel Chaource Crottin Selles-sur-Cher Chap. 12 Blue Cheese Roquefort Fourme d'Ambert Stilton Gorgonzola Chap. 13 Hard Cheese Parmesan Pecorino Romano Swiss Gruyere Montasio Chap. 14 Serving Your Cheese Appendices Glossary Resources Cheese Diary Bibliography

About the Author

A dedicated cheese maker and home cook, Cole Dawson is also an accomplished journalist and book author with twenty years of experience in print, broadcast, and online media. She has written for magazines such as Good Housekeeping, Cooking Light, and Health, and for newspapers including the Washington Post, Los Angeles Times, and Chicago Tribune.

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