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The Cheesemaker's Apprentice
An Insider's Guide to the Art and Craft of Homemade Artisan Cheese, Taught by The Masters
by Sasha Davies
Pages: 176
Publisher: --
Edition: 1st., 2012
Language: English
ISBN: 978-1592537556
Description
How to Make Your Own Handcrafted Cheese
Learn to make cheese from the masters. Pick up the fundamentals of cheese making, and then gain behind-the-scenes insight from 19 interviews with industry experts. This apprenticeship will teach you to take control of your ingredients and processes. Your results will be delicious.
Inside:
• All the basics you need to get started: ingredients, equipment, taxonomy, techniques, process, and how it works
• 16 illustrated, step-by-step recipes—for fresh cheese, washed curd, grana-style, blue cheese, and more—that will build your skills
• In-depth interviews on everything from the microbiology of cheese to making it to selling it—how cheese works, and how to make it work for you
• Tricks of the trade from experts on mozzarella, Cheddar, Comté, Parmigiano Reggiano, Stilton, and more
• Tips on selecting, handling, storing, tasting, and pairing cheese, so it will be presented perfectly whether your goal is to make it at home, sell it, or simply enjoy it.
An Insider's Guide to the Art and Craft of Homemade Artisan Cheese, Taught by The Masters
by Sasha Davies
Pages: 176
Publisher: --
Edition: 1st., 2012
Language: English
ISBN: 978-1592537556
Description
How to Make Your Own Handcrafted Cheese
Learn to make cheese from the masters. Pick up the fundamentals of cheese making, and then gain behind-the-scenes insight from 19 interviews with industry experts. This apprenticeship will teach you to take control of your ingredients and processes. Your results will be delicious.
Inside:
• All the basics you need to get started: ingredients, equipment, taxonomy, techniques, process, and how it works
• 16 illustrated, step-by-step recipes—for fresh cheese, washed curd, grana-style, blue cheese, and more—that will build your skills
• In-depth interviews on everything from the microbiology of cheese to making it to selling it—how cheese works, and how to make it work for you
• Tricks of the trade from experts on mozzarella, Cheddar, Comté, Parmigiano Reggiano, Stilton, and more
• Tips on selecting, handling, storing, tasting, and pairing cheese, so it will be presented perfectly whether your goal is to make it at home, sell it, or simply enjoy it.