Making Artisan Cheese

Book description

Cheese is a sprawling, worldwide industry that has spawned interest among consumers in exploring fine cheeses. Now, you too can have your own slice of the trend. With this informative guide about home cheese making, you will be able to turn your kitchen into the perfect cheese laboratory, creating fresh, artisan cheese with flavor that will surpass that of any commercial product.

With its inspiring, mouth-watering photographs, Making Artisan Cheese shares the secrets behind creating fifty types of cheeses, including mozzarella, feta, Swiss, cheddar, and Stilton. The book charts the best cheese and wine combinations and also provides you with information about other foods to pair the cheese with and how to store your creations to preserve their flavor and freshness.

Table of contents

  1. Cover
  2. Title Page
  3. Dedication
  4. Contents
  5. Introduction
  6. PART 1 HOW TRADITION INFLUENCES MODERN CHEESE
    1. CHAPTER ONE A Brief History of Cheese Making
      1. Ancient Origins
      2. The Middle Ages
      3. Colonization
      4. The Industrial Revolution
      5. The Rebirth of Artisan Cheese
    2. CHAPTER TWO Cheese-Making Basics
      1. Composition of Milk
      2. Types of Animal Milk and Their Influence on Cheese
      3. How Grazing, Season, and Geography Affect Milk
      4. Forms of Milk
      5. Cultures and Rennet: The Other Pieces of the Puzzle
      6. Molds and External Bacteria
      7. Other Ingredients
      8. Salt
      9. Ripening
  7. PART 2 MAKING CHEESE
    1. CHAPTER THREE Basic Cheese Making: Getting Started
      1. A Few Words on Sanitation
      2. Techniques for Making Fresh, Soft Cheeses
      3. Basic Cheese Recipes
      4. Paneer
      5. Fresh Chèvre
      6. Quark
      7. Yogurt
      8. Yogurt Cheese
      9. Cream Cheese
      10. Lemon Cheese
      11. Mascarpone
      12. Crème Fraîche
      13. Cottage Cheese
    2. CHAPTER FOUR Intermediate Cheese Making
      1. Ingredients
      2. Starter Cultures: Mother Cultures and Direct-Set
      3. Cultures
      4. Equipment
      5. Intermediate Cheese-Making Techniques
      6. Intermediate Cheese Recipes
      7. Monterey Jack
      8. Cotswold
      9. Cantal
      10. Halloumi
      11. Pyrenees
      12. Feta
      13. Caerphilly
      14. Cheddar
      15. Cloth-Banded Cheddar
      16. Colby
      17. Gouda
      18. Edam
      19. Leiden
      20. Cabra al Vino
      21. Emmental
      22. Gruyère
      23. Parmesan
      24. Romano
      25. Bra
      26. Mozzarella
      27. Provolone
      28. Ricotta
      29. Gjetost and Myseost
    3. CHAPTER FIVE Advanced Cheese Making: The Mold-and Bacteria-Ripened Cheeses
      1. Techniques
      2. Equipment Needed
      3. White Stilton
      4. White Stilton with Blueberries
      5. White Stilton with Candied Ginger
      6. Blue Stilton
      7. Blue Gouda
      8. Camembert
      9. Fromage Fort
      10. Neufchâtel
      11. Crottin
      12. Muenster
    4. CHAPTER SIX Butter and Ghee
      1. Cultured Butter
      2. Ghee
  8. PART 3 BEYOND CHEESE MAKING
    1. CHAPTER SEVEN Serving Your Cheeses
      1. Assembling a Cheese Board
      2. Pairing Wine with Cheese
      3. Pairing Beer with Cheese
  9. Glossary
  10. Index
  11. Resources
  12. Photography and Illustration Credits
  13. Sources
  14. About the Author
  15. Acknowledgments
  16. Copyright Page

Product information

  • Title: Making Artisan Cheese
  • Author(s): Tim Smith
  • Release date: November 2005
  • Publisher(s): Quarry Books
  • ISBN: 9781610581066