Artisan Cheese Making at Home
By Mary Karlin
Foreword by Peter Reinhart
Photographs by Ed Anderson
By Mary Karlin
Foreword by Peter Reinhart
Photographs by Ed Anderson
By Mary Karlin
Foreword by Peter Reinhart
Photographs by Ed Anderson
By Mary Karlin
Foreword by Peter Reinhart
Photographs by Ed Anderson
Category: Cooking Methods
Category: Cooking Methods
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$29.99
Aug 23, 2011 | ISBN 9781607740087
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Aug 23, 2011 | ISBN 9781607740445
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Praise
“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
Table Of Contents
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
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