The Cheesemakers Apprentice

Learn from a wide range of cheese making professionals and discover delicious artisan recipes with The Cheesemaker’s Apprentice! This step-by-step book contains interviews with worldwide experts on everything from culture strains to pairings, while the easy-to-follow, original tutorials outline this fun, productive, and classic skill. You’ll also find an array of mouthwatering homemade recipes that will help you apply these newly-gained tips and techniques, including: - Cream cheese - Ricotta - Havarti - Gouda - Cheddar - Gruyere - Stilton - Camembert Together, these pages make up an expertly-crafted, comprehensive cheesemaking curriculum.

In this home cheese making primer, Ricki Carrol presents basic techniques that will have you whipping up delicious cheeses of every variety in no time. Step-by-step instructions for farmhouse cheddar, gouda, mascarpone, and more are accompanied by inspiring profiles of home cheese makers. With additional tips on storing, serving, and enjoying your homemade cheeses, Home Cheese Making provides everything you need to know to make your favorite cheeses right in your own kitchen.

THE INSPIRATION FOR THE NEW NETFLIX SERIES 'It's not often that a life-changing book falls into one's lap ... Yet Michael Pollan's Cooked is one of them.' SundayTelegraph 'This is a love song to old, slow kitchen skills at their delicious best' Kathryn Huges, GUARDIAN BOOKS OF THE YEAR The New York Times Top Five Bestseller - Michael Pollan's uniquely enjoyable quest to understand the transformative magic of cooking Michael Pollan's Cooked takes us back to basics and first principles: cooking with fire, with water, with air and with earth. Meeting cooks from all over the world, who share their wisdom and stories, Pollan shows how cooking is at the heart of our culture and that when it gets down to it, it also fundamentally shapes our lives. Filled with fascinating facts and curious, mouthwatering tales from cast of eccentrics, Cooked explores the deepest mysteries of how and why we cook.

The Oxford Companion to Cheese answers a clear call for the kind of subject-defining reference work that The Oxford Companion to Wine achieved. It is the first truly comprehensive cheese book, containing 855 A-Z scholarly, yet accessible entries on the history, culture, and science of cheese making and cheese enjoyment, worldwide. An astonishing 325 authors contributed entries, residing in 35 countries. They included cheesemakers, cheesemongers, dairy scientists, anthropologists, food historians, journalists, archaeologists, and on, from backgrounds as diverse as the topics they write about. This landmark encyclopedia is the most wide-ranging, comprehensive, and reliable reference work on cheese available.

The finest selection: Tasting notes - Over 750 cheeses - How to enjoy The most comprehensive guide to cheese. Discover the flavor profile, shape, and texture of every cheese. World Cheese Book is for the adventurous cheese lover. It takes you on a tour of the finest cheese-producing countries in the world, revealing local traditions and artisanal processes. Images of each cheese (inside and out), step-by-step techniques that show how to make cheese, and complimentary food and wine pairings make this a truly exhaustive, at-a-glance reference.

Become a cheese gourmet. The Complete Idiot's Guide® to Cheese Making is for both the hobbyist who will enjoy this traditional skill and organic food enthusiasts interested in wholesome, additive-free foods, offering readers the step-by-step process for making all variety of cheeses. • Covers the processes of creating Mascarpone, Ricotta, Neufchatel, Queso Fresco, Farmhouse Cheddar, Monterey Jack, Colby, Traditional Cheddar, Feta, Gouda, Havarti, and many more cheeses • The author created and sells a cheese-making kit voted best in the country by The Wall Street Journal • The eat-local movement, along with recent food-safety scares, has piqued an interest in producing one's own cheese

A FRESH FICTION PICK! Welcome to Shenandoah Springs, Virginia, the bucolic small town where Brynn MacAlister keeps cows, churns cheeses—and is sharper than the ripest cheddar when it comes tosolving mysteries . . . With a foster cow in her corral and a new calf on the way, Brynn MacAlister has a lot on her plate. Especially since her micro-dairy farm is hosting the first annual cheesemakers contest at this year’s summer fair. A relative newcomer, Brynn’s hoping the contest becomes a tradition, bonding her even more strongly to the community. But when a mysterious tractor accident looks suspiciously like murder, Brynn suspects someone is up to no-gouda . . . Some folks say the lead suspect was just defending his underage daughter from a suitor more mature than a vintage provolone, but Brynn isn’t buying it. Especially when another dead body turns up and Brynn’s top cheesemaker falls under suspicion. It’s enough to make a girl bluer than her best Stilton. But not enough to stop Brynn from getting to the bottom of things. What she discovers is the small town harbors some pretty unsavory characters. And the closer Brynn gets to the killer, the deeper she gets into danger . . . Praise for Mollie Cox Bryan’s mysteries “A playful charmer!” —Woman’s World on No Charm Intended “Scrapbookers and hobby cozy fans will enjoy this delightful holiday escape.” —Library Journal on A Crafty Christmas “A font of ingenuity . . . superb entertainment.” —Mystery Scene magazine on Scrapbook of Secrets Includes Udder-ly Delicious Recipes!

Making cheese at home is one of the joys of a self-sufficient lifestyle, along with gardening, canning, and raising chickens. Author Janet Hurst is a twenty-year-veteran home cheesemaker, who shows you how to easily craft your own cheddar, feta, chèvre, mozzarella, and 50 more cheeses. Included are profiles of 20 artisan cheesemakers—from Cypress Grove, Vermont Butter and Cheese, Shelburne Farms, Does Leap, Pure Luck, and more—and their favorite recipes.

Welsh Food Stories explores more than two thousand years of history to discover the rich but forgotten heritage of Welsh foods – from oysters to cider, salted butter to salt-marsh lamb. Despite centuries of industry, ancient traditions have survived in pockets across the country among farmers, bakers, fisherfolk, brewers and growers who are taking Welsh food back to its roots, and trailblazing truly sustainable foods as they do so. In this important book, author Carwyn Graves travels Wales to uncover the country’s traditional foods and meet the people making them today. There are the owners of a local Carmarthenshire chip shop who never forget a customer, the couple behind Anglesey’s world-renowned salt company Halen Môn, and everyone else in between – all of them have unique and compelling stories to tell about how they contribute to the past, present and future of Welsh food. This is an evocative and insightful exploration of an often overlooked national cuisine, shining a spotlight on the importance – environmentally and socially – of keeping local food production alive.

Beginners Become Experts—Cheese Making Made Easy The Beginner's Guide to Cheese Making is an ideal introduction to making cheese at home. Filled with simple advice and straightforward recipes, this book makes it easy for you to start crafting your own scrumptious cheeses. No experience needed. Want to customize your cheeses? Discover the best ways to experiment with recipes and change up your creations. You'll also find suggestions for the best beer and wine pairings. The Beginner's Guide to Cheese Making includes: Complete Instructions—You'll know exactly what to do every step of the way thanks to thorough, illustrated guides geared towards new cheese makers. Step-by-Step Tracking—Write down your cheese making process on record sheets so you can easily remember or alter recipes on future attempts. Cheese is Only the Beginning—Learn how your homemade cheese can become the essential ingredient in savory snack, meal, and dessert recipes. Become the cheese master (who never has to settle for store-bought) with The Beginner's Guide to Cheese Making.