Mastering artisan cheesemaking : The ultimate guide for the home-scale and market producer.

ISBN:

9781603583329

Title:

Author:

Caldwell, Gianaclis, 1961-

Personal Author:

Caldwell, Gianaclis, 1961-

Contents:

Machine generated contents note: 1.THE ART AND SCIENCE OF MAKING CHEESE -- 1.Ingredients for all Cheeses -- Understanding the Beauty and Complexity of Milk -- Milk Sugar---Sweet Secrets -- Milk Fat---Filling Out the Flavor -- Milk Protein---The Building Blocks for Cheese -- Minerals---Keeping It All Together -- Vitamins---For That Healthy Glow -- Enzymes---The Action Heroes of Cheesemaking -- Nuances and Knowledge about Culture -- Starter Culture -- Native Culture -- Ripening Culture -- Classifying and Defining Cultures -- Lipase---For Extra Flavor -- Calcium Chloride---Keeping Things in Balance -- Choosing Your Coagulant: Animal, Vegetable, or Microbial -- The Process of Coagulation -- Beyond Coagulation---The Role of Rennet during Aging -- Salt---The Final Key Ingredient -- 2.Concepts and Processes for Successful Cheesemaking -- Choosing and Preparing Milk -- Culturing and Ripening -- Additional Ingredients -- The Process of Coagulation -- Cutting the Curd --

Contents note continued: Cooking and Stirring -- Washing the Curds -- Checking Curd for Readiness -- Pitching the Curd -- Draining and Pressing -- Draining and Pressing in Forms -- The Essentials of Salting -- 3.The Fundamentals of Acid Development and Monitoring During Cheesemaking -- The Essentials of Acidity and pH -- Buffering Capacity Explained -- More on Acid Development during Cheese-making -- Mastering Measuring Acid Development -- 4.Aging Cheese Gracefully---The Art of Affinage -- The Home Cheese Cellar -- The Ins and Outs of Monitoring Humidity -- Cheese with Special Needs -- Selecting Shelving -- Aging-Space Housekeeping -- Using a Cheese Trier/Iron -- Options for Protecting and Finishing a Cheese -- Affinage Troubleshooting -- 5.Spicing It Up: Adding Flavors to Cheese -- Adding Seeds and Spices -- Using Herbs and Infusions -- Working with Ale, Wine, and Spirits -- Wrapping a Cheese in Leaves -- Smoking Cheese -- Using Ash or Charcoal --

Contents note continued: Marinades for Flavor and Preservation -- 6.Designing, Equipping, and Maintaining Your Home Cheesemaking Space -- Choosing Equipment -- Creating Your Cheesemaking Space -- Keeping Things Clean -- The Six Steps to Sparkling Clean -- 2.RECIPES FOR SUCCESS -- 7.Getting To Know The Family -- The Myriad Ways to Categorize Cheese -- Working with the Recipes -- Exercises for Building Intuition---"Thinking Outside the Vat," -- 8.Fresh, Acid-Coagulated Cheese -- The Fundamentals of Acid Coagulation -- A Deeper Look at the Science of Curdling Milk -- Tips for Making Fresh, Acid-Coagulated Cheese -- Recipe: Quick and Easy---An Added-Acid and Heat-Coagulated Cheese -- Recipe: Soft, Fresh, Crumbly, or Pressed---A Developed-Acid and Heat-Coagulated Cheese -- Recipe: Soft, Fresh, and Creamy---A Developed-Acid Drained Soft Cheese -- Recipe: American-Style Cottage Cheese -- 9.Brined Cheeses, Fresh and Aged -- Tips for Aging, Storing, and Using Brined Cheeses --

Contents note continued: Recipe: Firm and Crumbly Greek Feta-Style Brined Cheese -- Recipe: Smooth and Creamy Bulgarian Style Brined Cheese -- Recipe: Soft and Salty Donuati-Style Brined Cheese -- Recipe: Firm and Salty Greek-Style Grilling Cheese -- 10.White Mold, Surface-Ripened Cheeses -- The Fundamental Science of White Mold---Ripened Cheeses -- A Deeper Look at the Science of Bloomy Rinds -- The Secrets of Making Bloomy Rind Cheeses -- Using Starter and Ripening Cultures for White Mold---Ripened Cheeses -- Creating Interesting Shapes -- Achieving Successful Draining -- Salting -- Aging and Storing -- Recipe: Lactic-Set Bloomy Rind Cheese -- Recipe: Rennet Curd Bloomy Rind Cheese -- Recipe: Washed Curd, Stabilized Paste Bloomy Rind Cheese -- 11.Washed Rind Surface-Ripened Cheeses -- The Fundamentals of Stinky Cheese -- Looking Deeper at the Science of Bacterial Surface-Ripened Cheeses -- All about Making Washed Rind Cheeses -- Choosing Yeast Ripening Cultures and Coagulant --

Contents note continued: Recipe: Jos Vulto's Ouleout---A Washed Rind Cheese -- Recipe: Reblachon-Style Washed Rind Cheese -- Recipe: Pholia Farm's Washed Rind Cheese -- 12.Blue Cheeses -- The Fundamental Concepts behind Blue Cheese -- A Deeper Look at the Science of Making Blue Cheese -- Tips for Making Blues -- Recipe: Rindless Blue Cheese -- Recipe: Pablo Battra's Flor Azul---Natural Rind Blue Cheese -- Recipe: Milled Curd Stilton-Style Blue Cheese -- Recipe: Ann Hansen's Blue-Brie Cheese -- 13.Stretched and Kneaded Pasta Filata Cheeses -- The Basics of Stretched Curd Cheeses -- A Deeper Look at the Science of Stretching and Melting -- Making Stretched Curd Cheeses -- Recipe: Christy Harris's Hybrid Mazzarella-Type Cheese -- Recipe: Long-Method, Traditional Mazzarella-Style Cheese -- Recipe: Semihard to Hard Aged Pasta Filata Cheese -- Recipe: Greek-Style Aged Stretched Curd Cheese -- 14.Semihard To Hard Cheeses -- General Tips for Making Semihard and Hard Cheeses --

Contents note continued: The Fundamentals of Simple-Process Pressed Cheeses -- Recipe: A Basic Tomme-Style Cheese -- Recipe: A Simple, Piquant Pressed Cheese -- The Fundamentals of Making Washed Curd Cheeses -- Recipe: Cool-Water Washed Curd Cheese -- Recipe: Same-Temperature Light-Brine Washed Curd Cheese -- Recipe: Hot-Water Washed Curd Cheese -- The Fundamentals of Making Textured and Milled Curd Cheese -- Recipe: Stirred Curd Cheese -- Recipe: Milled Curd Cheese with Crumbly Texture and Mold-Ripened Rind -- Recipe: Classic Milled Curd, English Cheddar-Style Cheese -- The Fundamentals of Making Cheese with Eyes -- Recipe: Hard Cheese with Small Eyes -- Recipe: Semihard to Hard Cheese with Large Eyes -- 15.Extra-Hard Grating Cheeses -- The Fundamental Science of Making Extra-Hard Cheese -- Recipe: Classic Italian-Style Extra-Hard Cheese -- Recipe: Extra-Hard Washed Curd Cheese -- Recipe: Extra-Hard Piquant Cheese -- Recipe: Extra-Hard Cheese with Eyes.

Subject Term:

Cheese.

Cooking (Cheese)

Format:

Books

Publication Date:

2012

Available:*

Shelf Number	Material Type	Copy	Shelf Location	Status
637.3 CAL	Book	1	Standard shelving location	Searching... Unknown

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Summary

The key to becoming a successful artisan cheesemaker is to develop the intuition essential for problem solving and developing unique styles of cheeses. There are an increasing number of books on the market about making cheese, but none approaches the intricacies of cheesemaking science alongside considerations for preparing each type of cheese variety in as much detail as Mastering Artisan Cheesemaking.

Indeed, this book fills a big hole in the market. Beginner guides leave you wanting more content and explanation of process, while recipe-based cookbooks often fail to dig deeper into the science, and therefore don't allow for a truly intuitive cheesemaker to develop. Acclaimed cheesemaker Gianaclis Caldwell has written the book she wishes existed when she was starting out. Every serious home-scale artisan cheesemaker--even those just beginning to experiment--will want this book as their bible to take them from their first quick mozzarella to a French mimolette, and ultimately to designing their own unique cheeses.

This comprehensive and user-friendly guide thoroughly explains the art and science that allow milk to be transformed into epicurean masterpieces. Caldwell offers a deep look at the history, science, culture, and art of making artisan cheese on a small scale, and includes detailed information on equipment and setting up a home-scale operation. A large part of the book includes extensive process-based recipes dictating not only the hard numbers, but also the concepts behind each style of cheese and everything you want to know about affinage (aging) and using oils, brushes, waxes, infusions, and other creative aging and flavoring techniques. Also included are beautiful photographs, profiles of other cheesemakers, and in-depth appendices for quick reference in the preparation and aging room. Mastering Artisan Cheesemaking will also prove an invaluable resource for those with, or thinking of starting, a small-scale creamery.

Let Gianaclis Caldwell be your mentor, guide, and cheering section as you follow the pathway to a mastery of cheesemaking. For the avid home hobbyist to the serious commercial artisan, Mastering Artisan Cheesemaking is an irreplaceable resource.

Author Notes

Gianaclis Caldwell has been teaching all levels of cheesemaking for years, as well as speaking and teaching about the business of farmstead cheese, both at her family's licensed cheese dairy, Pholia Farm, and at other venues including the American Dairy Goat Association annual convention, the American Cheese Society Conference and the Mother Earth News fairs. Her aged, raw milk cheeses have been recognized by America's foremost authorities on cheese, and Pholia Farm cheeses have been included in many major books on artisan cheese.

Reviews (1)

Booklist Review

The first point to make is that this oversize book is stunningly presented, with easy-on-the-eye text, helpfully broken up by subject headings, several on a page. And the photographic illustrations are in rich color and with clear detailing that makes the close-up shots comfortable on the eye as well. This handbook is for readers serious in their interest in and pursuit of home cheesemaking. With authority and clarity, the author delves deeply into the subject, explaining all the scientific aspects of the processes involved (in her words, the beautiful interplay of science and art that goes into creating truly great cheeses ), including measuring acid development, aging cheese, adding flavors to cheese, and thinking about various ideas for equipment and work space. Part two is, as the author indicates, where the fun begins. Recipes are offered and explained in very easy terms. A complete package.--Hooper, Brad Copyright 2010 Booklist