Artisan Cheese Making at Home: Techniques & Recipes for Mastering World-Class Cheeses
Techniques Mastering World-Class: Artisan Cheese Making at Home is an illustrated cookbook and guide to making fresh, cultured and aged cheeses at home. Its described coverage ranges from a primer on milk, starters and cultures to pressing, brining, ripening and recipes for cooking with cheese, so it suits readers ready to move beyond simple fresh cheeses.
At a glance
- Covers fresh cheeses, cultured dairy products and more involved aged, mold-ripened cheeses.
- The description lists more than eighty cheese and dairy recipes, plus a separate chapter with more than twenty recipes using finished cheeses.
- Topics include milk, starters, cultures, coagulants, drying, pressing, brining, molds and ripening boxes.
Often bought together
Pros and cons
Pros
- The broad progression from fresh cheese skills to aging techniques gives home makers a path to explore more involved styles.
- Includes both cheesemaking recipes and ideas for using the finished cheeses in cooking.
- Illustrated edition, with customer feedback also highlighting the illustrations and clarity of the instructions.
Technical specifications
9 specifications| Publisher | Ten Speed Press |
|---|---|
| Publication date | Aug. 23 2011 |
| Edition | Illustrated |
| Language | English |
| Print length | 256 pages |
| Weight listed | 1.01 kg |
|---|---|
| Dimensions | 22.3 x 2.1 x 23.6 cm |
| ISBN-10 | 1607740087 |
|---|---|
| ISBN-13 | 978-1607740087 |
What to know before buying
- The listing describes recipes and techniques for a range of cheese styles, including aging and mold-ripening. Buyers seeking only quick, no-aging recipes may not need its wider scope.
Who is it for?
A good fit for
- Home cooks interested in learning cheesemaking from foundational ingredients and methods through aging techniques.
- Readers who want a cheesemaking reference that also offers recipes for cooking with homemade cheese.
- Intermediate home cheesemakers seeking detailed explanations and varied recipes.
Less suited to
- Readers looking only for a general cookbook or a narrow collection of quick fresh-cheese recipes.
Customer reviews on Amazon
- 5 stars
74% 74% - 4 stars
18% 18% - 3 stars
7% 7% - 2 stars
1% 1% - 1 star
0% 0%
Customer feedback describes the book as informative, with clear instructions, appealing illustrations and useful recipes. That reported clarity may help readers approach its broad mix of basic and more involved methods, while the feedback also points to usefulness for intermediate home cheesemakers. Aggregate ratings skew strongly toward five-star responses, but ratings alone do not establish which particular recipes or techniques work best for an individual reader.
Positive themes
- Customers highlight recipe quality, informative content, detailed instructions and illustrations.
Frequently asked questions
What kinds of recipes does the book cover?
The listing describes more than eighty recipes spanning quick cheeses, cultured dairy products and more flavourful cheese styles, as well as a chapter with more than twenty recipes that use finished cheeses.
Does it cover techniques beyond making fresh cheese?
Yes. The description includes drying, pressing and brining, along with molds, ripening boxes and guidance that progresses toward aged, mold-ripened cheeses.
Is this book suitable for a beginner?
The listing says it begins with a primer on milk, starters, cultures, coagulants and bacteria. Customer feedback also describes useful guidance for intermediate home cheesemakers, so its broader material may suit readers prepared to work through detailed techniques.
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