Making Artisan Cheese Fifty Fine Cheeses That You Can Make in Your Own Kitchen

by Smith, Tim

• ISBN13: 9781592531974
• ISBN10: 1592531970
• Format: Paperback
• Copyright: 2005-11-01
• Publisher: Quarry Books

Summary

Cheese is a sprawling, worldwide industry that has spawned interest among consumers in exploring fine cheeses. Now, you too can have your own slice of the trend. With this informative guide about home cheese making, you will be able to turn your kitchen into the perfect cheese laboratory, creating fresh, artisan cheese with flavor that will surpass that of any commercial product.With its inspiring, mouth-watering photographs, Making Artisan Cheese shares the secrets behind creating fifty types of cheeses, including mozzarella, feta, Swiss, cheddar, and Stilton. The book charts the best cheese and wine combinations and also provides you with information about other foods to pair the cheese with and how to store your creations to preserve their flavor and freshness.

Author Biography

Tim Smith is a cheese authority and international cheese buyer who lives, writes, and makes cheese in Woodbury, Connecticut.

Table of Contents

Introduction	8	(4)
PART 1 HOW TRADITION INFLUENCES MODERN CHEESE	12	(30)
A Brief History of Cheese Making	14	(8)
Ancient Origins
The Middle Ages
Colonization
The Industrial Revolution
The Rebirth of Artisan Cheese
Cheese-Making Basics	22	(20)
Composition of Milk
Types of Animal Milk and Their Influence on Cheese
How Grazing, Season, and Geography Affect Milk
Forms of Milk
Cultures and Rennet: The Other Pieces of the Puzzle
Molds and External Bacteria
Other Ingredients
Salt
Ripening
PART 2 MAKING CHEESE	42	(116)
Basic Cheese Making: Getting Started	44	(26)
A Few Words on Sanitation
Techniques for Making
Fresh, Soft Cheeses
Basic Cheese Recipes
Paneer, Fresh Chevre, Quark, Yogurt, Yogurt Cheese, Cream Cheese, Lemon Cheese, Mascarpone, Creme Fraiche, Cottage Cheese
Intermediate Cheese Making	70	(60)
Ingredients
Starter Cultures: Mother Cultures and Direct-Set
Cultures
Equipment
Intermediate Cheese-Making Techniques
Intermediate Cheese Recipes
Monterey Jack, Cotswold, Cantal, Halloumi, Pyrenees, Feta, Caerphilly, Cheddar, Cloth-Banded Cheddar
Washed-Curd Cheeses
Colby, Gouda, Edam, Leiden, Cabra al Vino
Cooked Cheeses
Emmental, Gruyere, Parmesan, Romano, Bra
Pasta Filata
Mozzarella, Provolone
Whey Cheeses
Ricotta, Gjetost and Myseost
Advanced Cheese Making: The Mold-and Bacteria-Ripened Cheeses	130	(24)
Techniques
Equipment Needed
Advanced Recipes
White Stilton, White Stilton with Blueberries, White Stilton with Candied Ginger, Blue Stilton, Blue Gouda, Camembert, Fromage Fort, Neufchatel, Crottin, Muenster
Butter and Ghee	154	(4)
Cultured Butter, Ghee
PART 3 BEYOND CHEESE MAKING	158	(8)
Serving Your Cheeses	160	(6)
Assembling a Cheese Board
Pairing Wine with Cheese
Pairing Beer with Cheese
Glossary	166	(2)
Index	168	(4)
Resources	172	(3)
Photography and Illustration Credits	175	(1)
Sources	175	(1)
About the Author	176	(1)
Acknowledgments	176