Download or read book The Making of Farmstead Goat Cheeses written by Jean-Claude Le Jaouen and published by Cheesemaker's Journal. This book was released on 1987 with total page 218 pages. Available in PDF, EPUB and Kindle. Book excerpt: Outlines all of the basic principles of farmstead goat cheese production and includes in-depth recipes for a number of cheeses. Provides information on the nature of goat milk and goat milk cheeses and gives an insight into the daily process involved in making a variety of goat cheeses. Also provides information on the quality and characteristics of goat cheese. This book was published in order to provide assistance to all of those who have a professional interest in goat cheese, including the farmstead and specialty goat cheese producer, the dairy officials in charge of regulating the cheese industry, retailers and wholesalers of goat cheeses, chefs and caterers who use goat cheeses in their creations, and others.
Download or read book Farmstead and Artisan Cheeses written by Barbara Reed and published by UCANR Publications. This book was released on 2011 with total page 148 pages. Available in PDF, EPUB and Kindle. Book excerpt: A resource for those interested in starting a small-scale creamery.
Download or read book Home Cheese Making written by Ricki Carroll and published by Storey Publishing. This book was released on 2002-10-14 with total page 289 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
Download or read book American Farmstead Cheese written by Paul Kindstedt and published by Chelsea Green Publishing. This book was released on 2005 with total page 290 pages. Available in PDF, EPUB and Kindle. Book excerpt: A guide to cheese making history, technique, artistry, and business strategies.
Download or read book The Perils and Pleasures of Domesticating Goat Cheese written by Miles Cahn and published by Catskill Press. This book was released on 2003 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: A humorous recounting of how Coach Farm was created. Located in Columbia County in upstate New York, it is one of the largest goat dairies in the U.S., producing a line of goat cheeses made in the tradition of French farmstead goat cheese.
Download or read book Artisan Cheese Making at Home written by Mary Karlin and published by Ten Speed Press. This book was released on 2011-08-23 with total page 258 pages. Available in PDF, EPUB and Kindle. Book excerpt: Just a century ago, cheese was still a relatively regional and European phenomenon, and cheese making techniques were limited by climate, geography, and equipment. But modern technology along with the recent artisanal renaissance has opened up the diverse, time-honored, and dynamic world of cheese to enthusiasts willing to take its humble fundamentals—milk, starters, coagulants, and salt—and transform them into complex edibles. Artisan Cheese Making at Home is the most ambitious and comprehensive guide to home cheese making, filled with easy-to-follow instructions for making mouthwatering cheese and dairy items. Renowned cooking instructor Mary Karlin has spent years working alongside the country’s most passionate artisan cheese producers—cooking, creating, and learning the nuances of their trade. She presents her findings in this lavishly illustrated guide, which features more than eighty recipes for a diverse range of cheeses: from quick and satisfying Mascarpone and Queso Blanco to cultured products like Crème Fraîche and Yogurt to flavorful selections like Saffron-Infused Manchego, Irish-Style Cheddar, and Bloomy Blue Log Chèvre. Artisan Cheese Making at Home begins with a primer covering milks, starters, cultures, natural coagulants, and bacteria—everything the beginner needs to get started. The heart of the book is a master class in home cheese making: building basic skills with fresh cheeses like ricotta and working up to developing and aging complex mold-ripened cheeses. Also covered are techniques and equipment, including drying, pressing, and brining, as well as molds and ripening boxes. Last but not least, there is a full chapter on cooking with cheese that includes more than twenty globally-influenced recipes featuring the finished cheeses, such as Goat Cheese and Chive Fallen Soufflés with Herb-Citrus Vinaigrette and Blue Cheese, Bacon, and Pear Galette. Offering an approachable exploration of the alchemy of this extraordinary food, Artisan Cheese Making at Home proves that hand-crafting cheese is not only achievable, but also a fascinating and rewarding process.
Download or read book Mastering Artisan Cheesemaking written by Gianaclis Caldwell and published by Chelsea Green Publishing. This book was released on 2012-09-19 with total page 371 pages. Available in PDF, EPUB and Kindle. Book excerpt: The key to becoming a successful artisan cheesemaker is to develop the intuition essential for problem solving and developing unique styles of cheeses. There are an increasing number of books on the market about making cheese, but none approaches the intricacies of cheesemaking science alongside considerations for preparing each type of cheese variety in as much detail as Mastering Artisan Cheesemaking. Indeed, this book fills a big hole in the market. Beginner guides leave you wanting more content and explanation of process, while recipe-based cookbooks often fail to dig deeper into the science, and therefore don’t allow for a truly intuitive cheesemaker to develop. Acclaimed cheesemaker Gianaclis Caldwell has written the book she wishes existed when she was starting out. Every serious home-scale artisan cheesemaker—even those just beginning to experiment—will want this book as their bible to take them from their first quick mozzarella to a French mimolette, and ultimately to designing their own unique cheeses. This comprehensive and user-friendly guide thoroughly explains the art and science that allow milk to be transformed into epicurean masterpieces. Caldwell offers a deep look at the history, science, culture, and art of making artisan cheese on a small scale, and includes detailed information on equipment and setting up a home-scale operation. A large part of the book includes extensive process-based recipes dictating not only the hard numbers, but also the concepts behind each style of cheese and everything you want to know about affinage (aging) and using oils, brushes, waxes, infusions, and other creative aging and flavoring techniques. Also included are beautiful photographs, profiles of other cheesemakers, and in-depth appendices for quick reference in the preparation and aging room. Mastering Artisan Cheesemaking will also prove an invaluable resource for those with, or thinking of starting, a small-scale creamery. Let Gianaclis Caldwell be your mentor, guide, and cheering section as you follow the pathway to a mastery of cheesemaking. For the avid home hobbyist to the serious commercial artisan, Mastering Artisan Cheesemaking is an irreplaceable resource.
Download or read book 200 Easy Homemade Cheese Recipes written by Debra Amrein-Boyes and published by Robert Rose. This book was released on 2013 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: How to create artisanal-quality cheeses, butters and yogurts.
Download or read book The Nourished Kitchen written by Jennifer McGruther and published by Ten Speed Press. This book was released on 2014-04-15 with total page 322 pages. Available in PDF, EPUB and Kindle. Book excerpt: A cookbook from the author of the popular website Nourished Kitchen, featuring over 160 recipes based on the "traditional foods" philosophy of eating, which emphasizes whole grains, dairy, red meat, organ meats, and fermented foods. The traditional foods movement is a fad-free approach to cooking and eating that emphasizes nutrient-dense, real food, and values quality, environment, and community over the convenience of processed, additive-laden products that are the norm on grocery store shelves. Based on the research of Weston A. Price, who studied the diets of indigenous peoples to understand the relationship between nutrition and health, a traditional foods diet avoids processed ingredients, but allows meat, animal fat, and grains. It embraces cultured dairy, such as kefir and yogurt, that contain beneficial bacteria; fermented foods, such as sauerkraut and kombucha, that are rich in probiotics; and organ meats that are packed with vitamins and minerals. It also celebrates locally grown foods. By choosing ingredients from nearby sources, you create a stronger connection to your food, and have a better understanding what you’re eating and how it was produced. In The Nourished Kitchen, Jennifer McGruther guides you through her traditional foods kitchen and offers more than 160 recipes inspired by the seasons, land, and waters around her. In the morning, fuel up with Eggs Poached in Fiery Tomato Sauce. On a hot summer day, Cucumber Salad with Dill and Kefir is a cooling side dish, and on a chilly fall evening, Barley in Broth with Bacon and Kale offers comfort and warmth. Old-Fashioned Meat Loaf with Gravy makes a hearty family meal, while Chicken in Riesling with Peas can be the centerpiece of an elegant supper. Satisfy your sweet tooth with Maple-Roasted Pears, and quench your thirst with naturally fermented Vanilla Mint Soda. With the benefit of Jennifer’s experience, you can craft a loaf of Whole Wheat and Spelt Sourdough Bread and stock your kitchen with Spiced Sour Pickles with Garlic. The Nourished Kitchen not only teaches how to prepare wholesome, nourishing foods, but also encourages a mindful approach cooking and a celebration of old-world culinary traditions that have sustained healthy people for millennia. Whether you’re already a practitioner of the traditional foods lifestyle or simply trying to incorporate more natural, highly nutritious foods into your routine, you will find plenty to savor in The Nourished Kitchen.
Download or read book The Farmstead Creamery Advisor written by Gianaclis Caldwell and published by Chelsea Green Publishing Company. This book was released on 2010 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Drawing from her own and other cheesemakers' experiences, Caldwell brings to life the story of creating a successful cheesemaking business in a practical, organized manner. Absolutely essential for anyone interested in becoming a licensed artisan cheesemaker, The Farmstead Creamery Advisor will also appeal to the many small and hobby-farm owners who already have milking animals and who wish to improve their home dairy practices and facilities.
Download or read book The New Rules of Cheese written by Anne Saxelby and published by Ten Speed Press. This book was released on 2020-10-20 with total page 162 pages. Available in PDF, EPUB and Kindle. Book excerpt: A fun and quirky guide to the essential rules for enjoying cheese “The New Rules of Cheese will empower you to choose a more flavorful future, one that supports the small dairies and cheesemakers that further the diverse and resilient landscape we so desperately need.”—Dan Barber, chef and co-owner of Blue Hill NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY THE NEW YORK TIMES BOOK REVIEW AND THE ATLANTA JOURNAL-CONSTITUTION This richly illustrated book from a lauded cheesemonger—perfect for all cheese fans, from newcomers to experts—teaches you how to make a stylish cheese platter, repurpose nibs and bits of leftover cheese into something delicious, and expand your cheese palate and taste cheeses properly. Alongside the history and fundamentals of cheese-making, you’ll even learn why cheese is actually good for you (and doesn’t make you fat!), find enlightenment on the great dairy debate—pasteurized versus not pasteurized—and improve your cheese vocabulary with a handy lexicon chart.
Download or read book Goat Cheese written by Maggie Foard and published by Gibbs Smith. This book was released on 2008 with total page 145 pages. Available in PDF, EPUB and Kindle. Book excerpt: Goat Cheese combines the recipes for foods you love with the natural goodness of goat cheese and goat's milk. With over 70 delicious recipes for appetizers, breakfast, lunch, and dinner, there is always time for Goat Cheese. Once you've tried the Sweet Ricotta Pancakes topped with bananas and strawberries, Cherry Oatmeal Scones with chevre or fromage blanc, Lamb Tenderloins stuffed with eggplant and feta, or the Espresso Cheesecake Brownie, you will forget that cows even exist! Maggie Foard studied horticulture at the City College of San Francisco (CCSF), but she wasn't introduced to fresh goat cheese until she went on a school field trip ten years ago with her son to the local goat farm. She simply fell in love with not only goat cheese but the whole goat farm! Incorporating goat cheese and other goat dairy into cooking was just a natural consequence, since she was already an avid chef. Maggie lives on twelve acres in rural San Mateo County of California, with her husband, Jim, and their teenage son, Eric. She raises her own chickens for eggs and has dogs, cats, goats, ducks, peacocks, and a rooster.
Download or read book The Art of Natural Cheesemaking written by David Asher and published by Chelsea Green Publishing. This book was released on 2015-06-30 with total page 320 pages. Available in PDF, EPUB and Kindle. Book excerpt: Including more than 35 step-by-step recipes from the Black Sheep School of Cheesemaking Most DIY cheesemaking books are hard to follow, complicated, and confusing, and call for the use of packaged freeze-dried cultures, chemical additives, and expensive cheesemaking equipment. For though bread baking has its sourdough, brewing its lambic ales, and pickling its wild fermentation, standard Western cheesemaking practice today is decidedly unnatural. In The Art of Natural Cheesemaking, David Asher practices and preaches a traditional, but increasingly countercultural, way of making cheese—one that is natural and intuitive, grounded in ecological principles and biological science. This book encourages home and small-scale commercial cheesemakers to take a different approach by showing them: • How to source good milk, including raw milk; • How to keep their own bacterial starter cultures and fungal ripening cultures; • How make their own rennet—and how to make good cheese without it; • How to avoid the use of plastic equipment and chemical additives; and • How to use appropriate technologies. Introductory chapters explore and explain the basic elements of cheese: milk, cultures, rennet, salt, tools, and the cheese cave. The fourteen chapters that follow each examine a particular class of cheese, from kefir and paneer to washed-rind and alpine styles, offering specific recipes and handling advice. The techniques presented are direct and thorough, fully illustrated with hand-drawn diagrams and triptych photos that show the transformation of cheeses in a comparative and dynamic fashion. The Art of Natural Cheesemaking is the first cheesemaking book to take a political stance against Big Dairy and to criticize both standard industrial and artisanal cheesemaking practices. It promotes the use of ethical animal rennet and protests the use of laboratory-grown freeze-dried cultures. It also explores how GMO technology is creeping into our cheese and the steps we can take to stop it. This book sounds a clarion call to cheesemakers to adopt more natural, sustainable practices. It may well change the way we look at cheese, and how we make it ourselves.
Download or read book Goat Cheese written by Mont-Laurier Benedictine Nuns and published by . This book was released on 1983 with total page 100 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Cheese It written by Cole Dawson and published by Fox Chapel Publishing. This book was released on 2012-06-19 with total page 185 pages. Available in PDF, EPUB and Kindle. Book excerpt: A guide to making forty eight types of cheese from your own home, plus seventy five recipes to transform your creations into delicious dishes. Just a short decade ago “American cheese” meant orange individually wrapped slices. In the rural renaissance of the new century, many Americans have discovered the world of real cheese for the first time. From warm, milky mozzarella and handcrafted goat cheese to complicated Monterey Jack and Gorgonzola, cheese makers and cheese lovers have a broad range of delicious fromage to explore and enjoy. For all of the adventurous cheese lovers who want to make the leap to cheese makers, Cheese It! reduces the mysteries of transforming a couple of gallons of milk into a couple of pounds of delicious cheese. Artisanal cheese maker and author Cole Dawson leads the whey for beginners through the art and science of cheese making, including detailed advice on milk, coagulants and curds, equipment, safety, and more. Fresh Cheese for Today Begin with homemade butter, cream cheese, and sour cream, and then dip into the perfect starter: soft unripened cheeses such as paneer, Chévre, feta, mascarpone, and ricotta. Discover the brine bath and make everyone’s favorite stretched cheese-mozzarella-as well as scamorza, Mexican Asadero, and provolone. Hard Cheeses Made Easy Enter the great aged beauties of the cheese world, Parmesan (Parmigiano-Reggiano) and Pecorino Romano from the north and south of Italy. Create fondue beyond compare with your own Swiss Gruyére and climb to the top of Montasio, the Alpine cousin of Asiago. Moving On to Semi-Hard Cheese Cover salting, pressing, and molding curds; the processes of aging and air-drying; and waxing techniques. Try your hand at the mighty Cheddar and its many variations; then move beyond Cheddar to Cantal, Monterey Jack, Cotswold, Caerphilly, and Caciotta. Learn how to wash curds and produce your own Colby, Gouda, and Edam. Mold on Your Molds Learn about washing rinds, the aging process, and the introduction of good bacteria. Make Muenster, Brick, Raclette, Tilsit, and Taleggio at home, plus bloomy rind favorites Camembert, Brie, Chaource, and Crottin. Tackle stinky blue cheeses such as Stilton, Roquefort, Fourme d’Ambert, and Gorgonzola.
Download or read book Cheesemaking Made Easy written by Ricki Carroll and published by Storey Publishing. This book was released on 1982 with total page 152 pages. Available in PDF, EPUB and Kindle. Book excerpt: This updated edition includes equipment lists, step-by-step instructions, and a troubleshooting chart.
Download or read book The Atlas of American Artisan Cheese written by Jeffrey P. Roberts and published by Chelsea Green Publishing. This book was released on 2007 with total page 466 pages. Available in PDF, EPUB and Kindle. Book excerpt: Presents 345 cheesemakers in the United States, with each profile describing the cheesemaker and its history, cheeses, location, and availability.
