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Mastering Artisan Cheesemaking: The Ultimate Guide for Home-Scale and Market Producers Paperback – 15 Sep 2012

5.0 out of 5 stars 2 customer reviews

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ForeWord Reviews-

""Somewhere between art and science, cheesemaking is not for the faint of heart. Caldwell begins her guide to the enterprise with a great deal of science. An extremely nuanced process becomes friendly through the author's cheery advice and enthusiasm, then the book transitions into recipes that range from simple to quite advanced. A great guide for beginners and experts alike, Caldwell makes sense of the culture of cheese-making. Between recipes and advice, Caldwell gives credit to other experts in the field, pointing to relevant books, suppliers, and masters of the craft. The book also features a useful glossary of terms, an appendices with a troubleshooting guide, quick reference guide, and resources list. The layout is easy to read and well-organized; pictures illustrate what the end product should look like, a useful referent for those new to the process. More experienced cheesemakers will find ample difficulty to suit their study. Recipes start with the history of the cheese, then list ingredients, steps, and large-batch guidelines. From equipment to acidity, humidity to storage, Caldwell takes care to make sense of every step and each element. Throughout the process, she offers multiple options for further study and understanding, encouraging her readers to embrace the art, science, and community of cheesemaking. Caldwell's comforting and impassioned talk of cheese will encourage any student willing to take on the adventure of cheesemaking. With its depth of information, this book will keep on giving as cheesemakers increase their mastery of the craft.""


About the Author

Gianaclis Caldwell and her family operate Pholia Farm, an off-grid, raw milk cheese dairy in Oregon. She is the author of the award-winning Mastering Artisan Cheesemaking, as well as other books on cheesemaking and running a dairy. Applying a holistic, organic management approach to the health of her goats comes naturally for Gianaclis: She was raised on an organic farm; her parents were chiropractors; and she pursued a career in nursing. Her aged, raw milk cheeses have been recognized and applauded by America's foremost authorities on cheese, and she travels nationwide to present workshops on cheesemaking and troubleshooting goat health problems.


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6 August 2014
Format: Kindle Edition|Verified Purchase
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8 August 2014
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Most helpful customer reviews on Amazon.com

Amazon.com: 4.7 out of 5 stars 131 reviews
S. Sinclair
5.0 out of 5 starsTake your Cheese Making to the Next Level
10 February 2013 - Published on Amazon.com
Verified Purchase
29 people found this helpful.
ARK
5.0 out of 5 starsThis is the book we've been waiting for.
1 April 2014 - Published on Amazon.com
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2 people found this helpful.
Michael J Richards
5.0 out of 5 starsA great gap-filling book
5 December 2012 - Published on Amazon.com
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4 people found this helpful.
Chris
4.0 out of 5 starsReally happy with this book
27 August 2015 - Published on Amazon.com
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3 people found this helpful.
FairReviewer
5.0 out of 5 starsAwesome book that blends theory and practice in a perfect balance
26 November 2014 - Published on Amazon.com
Format: Kindle Edition|Verified Purchase
2 people found this helpful.

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