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SUCCESSFUL CHEESEMAKING: Step-by-Step Directions & Photos for Making Nearly Every Type of Cheese
SUCCESSFUL CHEESEMAKING®, Step-by-Step Directions and Photos for Making Nearly Every Type of Cheese, tells both home and artisan cheese makers how to use accurate, traditional and professional methods for making the finest cheeses of cow’s, goat’s, or sheep’s milk, using simple home and artisan equipment. Over 800, clear, step-by-step photos beautifully depict every stage of the process. This 670-page book answers questions you didn’t even know you had! •LEARN how and why the same milk and ingredients turn into an astounding array of completely different, flavorful cheeses. •DISCOVER how each great cheese family, like Cheddar, Alpine/Swiss (Comte, Emmental), bloomy-rind (Brie and Camembert), washed-curd (Gouda, Havarti, Raclette), or stretched-curd (Mozzarella, Scamorza), is made with a specific method. •UNDERSTAND how varying that method affects cheese flavor, texture, and ripening, to make cheeses turn out exactly as desired: strong, mild, hard, soft, mold-ripened, or plain. •THE BOOK STARTS WITH milk, selection of animals, and milk care. It covers equipment, the making of 3 different cheese presses, and explains pH meters. Also included: starter cultures and their history, making crunchy cheese crystals, and identifying faulty recipes. •SECTIONS INCLUDE: Acid-plus-heat coagulation • Lactic-acid coagulation • Soft, fresh renneted cheese • Lightly-pressed renneted cheese • Rennet • Mesophilic cheeses like Tomme and Bandaged Traditional Cheddar • Dry and brine salting • Ripening with plain brushed rinds, salted rinds, natural molds, smeared rinds, washed rinds, bloomy rinds, and more • Washed-curd cheeses • Thermophilic pressed cheeses • Alpine cheeses • Stretched-curd cheeses • Whey cheeses like Ricotta and Mysost • Cultured Danish-style butter. •APPENDICES INCLUDE: FAQs • Glossary • Suppliers • Further reading • Index.
Cheese-lovers who want to try their hand at making their own taleggio, queso blanco, Brie, or Jarlsberg would do well to start with cheese-making consultant and educator Winstein’s outstanding two-volume collection of step-by-step recipes for producing some of the world’s classic cheeses at home. Those expecting a quicky recipe for DIY blue cheese or cheddar that comes together in 20 minutes would be best served elsewhere, but serious cheesehounds will find Winstein’s image-heavy, science-based tutelage to be useful. Specifics on aging, salting, ripening, and developing texture go a long way to instill confidence and ensure success for each type of cheese. Though Winstein does offer specific recipes for cheeses like havarti and burrata, she focuses more on broad styles, such as a basic kefalotyri, a classic Greek cheese, or Reblochon, instead of every variety of brie or Gorgonzola on the market. Those who’ve already made ricotta and mozzarella and want to learn more would do well to seek out this impressive work. One of the most in-depth and informative works on the subject, these volumes perfectly blend practicality, science, and creativity. 800 photos. (BookLife)