Artisan Cheese Making at Home: Techniques & Recipes for Mastering World-Class Cheeses [A Cookbook] (Hardcover)

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