The Cheesemaker's Apprentice : An Insider's Guide to the Art and Craft of Homemade Artisan Cheese, Taught by the Masters

How to Make Your Own Handcrafted Cheese Learn 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 recipes—for fresh cheese, washed curd, grana-style, blue cheese, and more—that will build your skills · In-depth interviews on everything from the microbiology of cheese to making it to selling it—how cheese works, and how to make it work for you · Tricks of the trade from experts on mozzarella, Cheddar, Comté, 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 Cover......Page 1 Title......Page 2 Contents......Page 4 Foreword: Alyce Birchenough, Sweet Home Farm, Elberta, Alabama, USA......Page 6 Introduction......Page 9 CHAPTER 1 THE CHEESEMAKER'S TAXONOMY AND THE BASICS OF CHEESE......Page 12 Interview: Gordon Edgar, Retailer, Rainbow Foods Coop, San Francisco, California, USA......Page 15 Interview: Rachel Dutton, Microbiologist, Harvard University, Cambridge, Massachusetts, USA......Page 19 CHAPTER 2 INGREDIENTS AND EQUIPMENT......Page 22 Interview: Catherine Donnelly, PH.D., Professor and Codirector of Vermont Institute for Artisan Cheese (VIAC), University of Vermont, Burlington, Vermont, USA......Page 27 Interview: Ivan Larcher, Cheese-Making Consultant, Larcher Consulting, Chéniers, France......Page 36 CHAPTER 3 MASTERING THE FUNDAMENTALS OF CHEESE MAKING......Page 40 Interview: Cary Bryant, Co-Owner and Cheesemaker, Rogue Creamery, Central Point, Oregon, USA......Page 45 CHAPTER 4 FRESH CHEESE......Page 48 Interview: Paula Lambert, Founder and Cheesemaker, Mozzarella Company, Dallas, Texas, USA......Page 50 CHAPTER 5 TOMME AND TOMA CHEESE......Page 63 Interview: Liam Callahan, Co-Owner and Cheesemaker, Bellwether Farms, Petaluma, California, USA......Page 65 CHAPTER 6 WASHED CURD AND PRESSED UNDER THE WHEY CHEESE......Page 72 Interview: Helen Feete, Co-Owner and Cheesemaker, Meadow Creek Dairy, Galax, Virginia, USA......Page 74 CHAPTER 7 CHEDDAR CHEESE......Page 82 Interview: Jamie Montgomery, Cheesemaker, Montgomery’s Cheddar, North Cadbury, England......Page 85 CHAPTER 8 ALPINE-STYLE CHEESE......Page 93 Interview: Philippe Goux, Director of Sales, Marcel Petite Comté, Jura, France......Page 94 CHAPTER 9 GRANA-STYLE CHEESE......Page 102 Interview: Giorgio Cravero, Owner, G. Cravero, Bra, Italy......Page 105 CHAPTER 10 BLUE CHEESE......Page 110 Interview: Joe Schneider, Director and Cheesemaker, Stichelton Dairy, Mansfield, England......Page 112 CHAPTER 11 SURFACE-RIPENED CHEESE......Page 122 Interview: Allison Hooper, Co-Founder and Cheesemaker, Vermont Creamery, Websterville, Vermont, USA......Page 124 Interview: Maureen Cunnie, Cheesemaker, Cowgirl Creamery, Point Reyes Station, California, USA......Page 130 CHAPTER 12 AFFINAGE......Page 140 Interview: Mateo Kehler, Co-Owner, Cellars at Jasper Hill, Co-Owner and Cheesemaker, Jasper Hill Farm, Greensboro, Vermont, USA......Page 142 CHAPTER 13 SELECTING, HANDLING, AND STORING CHEESE......Page 146 Interview: Hervé Mons, Owner and Affineur, Mons Fromages/Affineur, Roanne, France......Page 156 CHAPTER 14 TASTING CHEESE......Page 158 Interview: Christine Chenard, Director of Consumer Sensory Research, Cintech, Montreal, Québec, Canada......Page 161 CHAPTER 15 PAIRING CHEESE......Page 165 Interview: Max McCalman, Maître Fromager and Author, New York City, USA......Page 166 Resources......Page 168 Contributors......Page 169 Acknowledgments......Page 170 About the Authors......Page 171 D......Page 172 M......Page 173 T......Page 174 Y......Page 175

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.

This step-by-step book contains interviews with worldwide experts on everything from culture strains to pairings, while easy-to-follow, original tutorials and recipes outline this fun, productive, and classic skill