PublishedQuarry Books, November 2012 |
ISBN9781592537556 |
FormatSoftcover, 176 pages |
Dimensions20.4cm × 25.4cm |
How to Make Your Own Handcrafted CheeseLearn 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 recipesfor fresh cheese, washed curd, grana-style, blue cheese, and morethat will build your skills In-depth interviews on everything from the microbiology of cheese to making it to selling ithow cheese works, and how to make it work for you Tricks of the trade from experts on mozzarella, Cheddar, Comte, 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
