Cheesemaking at Home Book Review: Making Artisan Cheese
David Bleckmann at the Joy of Cheesemaking wrote a helpful review of Making Artisan Cheese: 50 Fine Cheeses That You Can Make In Your Own Kitchen. Like David, you may have found an overwhelming amount of information on cheesemaking at home, but not everything is appropriate to your interests or skill level. Some cheesemaking information gets a little too scientific for us. Other times, a book about cheesemaking can be too technical in describing processes. Bleckmann finds a happy medium with Making Artisan Cheese.
Here’s an excerpt: (Full review after the jump).
“Making Artisan Cheese starts with a history of cheese and then covers some cheesemaking basics. After this it is divided into three major sections: beginning, intermediate and advanced cheesemaking. Each of these sections separates the techniques needed for the cheeses in the section, from the recipes using those techniques. This is nice because once you know the techniques you can flip through to find the recipes without wading through a lot of text. It also does not burden you with too much technique and theory too fast, and the beginner can start of quickly with making some easy, acid coagulated, fresh cheeses.”
Related posts:
- The Master Cheesemakers of Wisconsin: New Book Review
- Practical Cheesemaking: Must Read Book On Homemade Cheese Making
- The Vermont Cheese Book
- The Cheese Course: Fantastic Book Guide To Cheeses
- Celebrating Artisan Cheesemakers: Check Out Cheese by Hand Project
Tags: cheesemaking, cheesemaking at home, cheesemaking basics, cheesemaking book, cheesemaking books, home cheesemaking, making artisan cheese
