MASTERING ARTISAN CHEESEMAKING: THE ULTIMATE GUIDE FOR HOME-SCALE AND MARKET PRODUCERS

MASTERING ARTISAN CHEESEMAKING: THE ULTIMATE GUIDE FOR HOME-SCALE AND MARKET PRODUCERS

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Author: Gianaclis Caldwell
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368 pages
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Mastering Artisan Cheesemaking - the forthcoming book by acclaimed cheesemaker Gianaclis Caldwell - is the book every cheesemaker will want as their guide, taking them from creating their first simple cheeses to producing unique, masterpiece cheeses.

While there are increasing numbers of books on making cheese, none approach the intricacies of the science behind how milk becomes cheese in such easy-to-understand detail. Mastering Artisan Cheesemaking explores the complexity of fermentation, affinage (aging), and considerations for preparing each category of cheese variety.

The history, science, culture, and art of making handmade cheese on a small scale receive a thorough examination. Caldwell provides comprehensive information on home-scale equipment and scaling for what makes the most sense. She furnishes readers with everything they could hope to know about affinage and using oils, brushes, waxes, and other alternative aging techniques.

The book contains extensive recipes that include hard numbers and the concepts behind each style of cheese. Beautiful photographs, profiles of other cheesemakers, a detailed troubleshooting guide, and an extensive appendix for quick reference in the preparation and aging rooms.

Caldwell acts as a tutor, guide, and cheering section as readers follow the pathway to cheesemaking artisanship described in Mastering Artisan Cheesemaking. This enjoyable and easy-to-use book will thoroughly explain the craft and techniques that allow milk to be transformed into epicurean masterpieces. Caldwell has created an irreplaceable resource for everyone, from the avid home hobbyist to the serious commercial artisan.

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