Making Artisan Cheese: Fifty Fine Cheeses That You Can Make in Your Own Kitchen (Quarry Book)

Making Artisan Cheese: Fifty Fine Cheeses That You Can Make in Your Own Kitchen (Quarry Book)

Tim Smith

Language: English

Pages: 176

ISBN: 1592531970

Format: PDF / Kindle (mobi) / ePub


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.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

period of three weeks to two years, depending on the type of cheese. After a cheese maker has followed a recipe and produced a raw product ready for maturation, it’s time for the cheese to develop into something beautiful and tasty. The process of ripening is a complex relationship between the curds, salt, rennet, and culture. Although there are suggested times for ripening a cheese, there is no hard-and-fast rule, because many different cheeses can be consumed at different stages of ripeness,

potential to produce serious food illness, so it is best to follow basic sanitation procedures when making your own. First, you must sterilize your equipment. There are several ways to do this. One method is to simply put all of your utensils in boiling water for five minutes, and then let them air-dry. This is the best method for sterilizing your milk-heating pan and metal tools, such as slotted spoons, curd knives, and so on (for more information, see The Importance of Cleanliness, on page

are using techniques that are centuries old. Though the equipment and ingredients are updated for modern times, the principles remain the same. In a strange metaphysical way, it is as if you are in touch with cheese makers throughout history when you are making these cheeses. Cheeses that meet with universal approval include many molded cheeses, such as Cheddar, Colby, and Monterey Jack with peppers, which are discussed in this chapter. Waxing these finished cheeses extends their shelf life,

teaspoon propionic shermanii powder dissolved in 1/4 cup (60 ml) milk ½ teaspoon (about 3 ml) liquid rennet, or 1/4 tablet dry rennet dissolved in 1/4 cup (60 ml) cool, unchlorinated water Brine solution (see page 86) TECHNIQUES For illustrated steps and tools, see Intermediate Cheese-Making Techniques, page 82. PROCEDURE Heat the milk to 90°F (33°C), then stir in the starter culture. Add the dissolved propionic shermanii to the milk, and stir thoroughly. Cover and let the milk ripen

Techniques Equipment Needed Advanced Recipes White Stilton White Stilton with Blueberries White Stilton with Candied Ginger Blue Stilton Blue Gouda Camembert Fromage Fort Neufchâtel Crottin Muenster CHAPTER SIX Butter and Ghee Cultured Butter Ghee PART 3 BEYOND CHEESE MAKING CHAPTER SEVEN Serving Your Cheeses Assembling a Cheese Board Pairing Wine with Cheese Pairing Beer with Cheese Glossary Index Resources

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