- Paperback: 368 pages
- Publisher: Chelsea Green Publishing Co; 1 edition (1 March 2013)
- Language: English
- ISBN-10: 1603583327
- ISBN-13: 978-1603583329
- Product Dimensions: 20.4 x 2 x 25.4 cm
- Boxed-product Weight: 862 g
- Average Customer Review: 2 customer reviews
- Amazon Bestsellers Rank: 31,754 in Books (See Top 100 in Books)
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Mastering Artisan Cheesemaking: The Ultimate Guide for Home-Scale and Market Producers Paperback – 15 Sep 2012
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""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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Most helpful customer reviews on Amazon.com
The first half of this book is devoted to all the details which are very useful in terms of understanding the recipes and the second half is the recipes. The recipes are as presented cheese types rather than names you might be familiar with: 1) fresh, acid, coagulated cheese, 2) brined cheeses, fresh and aged, 3) white mold, surface ripened cheeses, 4) washed rind surfaced-ripened cheeses, 5) blue cheeses, 6) stretched and kneaded pasta filata cheeses, 7) semihard to hard cheeses, and 8) extra hard grating cheeses. Now this presentation style may have you thinking, "hey, I just want to make XYZ cheese"; this presentation style is different from other cheese making books but it I think that it allows me to develop as a cheese maker and style my own cheeses in each category rather than trying to mimic my favorite cheeses. But, specific cheese names are discussed in the introduction to each cheese type to help you.
While some newbie cheese makers might be put off by the detail, I found that I was able to jump in after reading the first half of the book with fewer questions and more confidence than I found with other books. Most questions are answered in the first half of the book or in the introduction to each recipe. The first half contained useful tips such as pre-measuring all of your large packets into smaller quantities to preserve the integrity of the culture as well as save money, pouring diluted Calcium chloride and rennet over a skimmer, how-why-when to cut the curd, learning that there is no perfect bacteria or blend of bacteria for any single cheese (that's super nice to know as you compare different recipes!), and so on. The first half is 120 pages or so jammed packed with information to help you be successful and understand what you are doing and why. It's terrific!
Also, there are a number of tables and charts that are VERY USEFUL! The charts of cultures can eliminate some of the confusion regarding cultures used to make each type of cheese and what characteristics each can impart.
Bottom line: Terrific addition to the cheese makers' library.
And I have been making cheeses, almost blind folded, for about 7 years!
This book opens doors that I didn't even know existed. And yes, I have purchased and used some of the more popular books on
cheesemaking. I now believe that with Ms.Caldwells guidance, I will finally be able to make the more artisan & wonderful cheeses
that I love. Her style of teaching is clear and concise and has a wealth of easy to understand technical information. No cheesemaking jargon, her writing is strictly in the vernacular.
Thank you Gianaclis Caldwell. And happy and successful cheesemaking to all of you who are lucky enough to own her book.
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