Learn To Make Cheese » Cheese Books

Best Cheese Books of the Year 2009

sarita — Sat, 12 Dec 2009 01:02:39 +0000

Slashfood puts out their favorite cheese books of 2009. Mastering Cheese: Lessons for the True Connoisseurship from a Maitre Fromager is the textbook on artisanal cheese connoisseurship, written by Max McCalman, New York based expert and advocate for artisanal cheese production around the world.

They also recommend a fascinating guide to world cheese, the World Cheese Book which profiles over 800 cheeses from around the world.

On a slightly less grandiose scale for the aspiring home cheesemakers out there, we suggest the somewhat harder to find Self Sufficiency Cheesemaking by Rita Ash that covers the simple processes for making cheese at home.

Best Cheese Books of 2009 – Cheese Course – Slashfood.

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The Master Cheesemakers of Wisconsin: New Book Review

sarita — Tue, 01 Dec 2009 16:01:26 +0000

An engaging read for any cheese enthusiast, Isthmus has a review of The Master Cheesemakers of Wisconsin (University of Wisconsin Press, 2009). This book by Becca Dilley and James Norton provides a glimpse into the lives of Wisconsin’s famed cheesemakers through engaging storytelling and imagery. It’s a highly personal look at some of the country’s finest artisanal cheesemakers. We’re looking forward to checking it out ourselves!

“What Dilley does in her photographs, Norton does in his writing, creating intimate scenes rather than lists of facts. The reader follows Cedar Grove’s Robert Wills into his living wastewater treatment plant (it looks like a lily pond) and learns about his annual curd-fattened bluegill fish fry. Doug Peterson, of Mazomanie, talks about how he left a large dairy cooperative in order to develop a cheese for high-temperature pizza ovens. What this book does, unlike other primers and atlases I’ve picked up, is connect readers to the impassioned few who dream up cheeses like Faarko, maple leaf cheese, and cinnamon-rubbed butter jack.”

Be sure to check out the book’s website.

Madame Fromage: The Master Cheesemakers of Wisconsin is worth checking out – Isthmus | The Daily Page.

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Cheesemaking at Home Book Review: Making Artisan Cheese

sarita — Mon, 16 Nov 2009 18:15:47 +0000

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.”

The Home Cheesemaking Blog: Book Review: Making Artisan Cheese: 50 Fine Cheeses That You Can Make in Your Own Kitchen.

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The Vermont Cheese Book

sarita — Sat, 03 Oct 2009 13:37:54 +0000

From eCampus.com: Over the last decade, artisan and farmstead cheesemaking have transformed Vermont into one of the nation’s (and the world’s) most beloved sources of fine cheeses. Ogden describes all the cheeses from all the cheesemakers. Through visits to the farms, talks with the cheesemakers, and descriptions of the cheeses, Ogden illustrates the expert technique and knowledge of craft that have transformed the small state into an influential contributor to the national food scene.

The Vermont Cheese Book

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American Farmstead Cheese

sarita — Sat, 19 Sep 2009 19:20:17 +0000

Learning about cheese is a lifelong endeavor, and we love resources that help give you a foundation for successful cheesemaking.

Kindstedt has developed a manual that covers in detail the scientific and technical bases for turning milk into cheese, describing each of the eight steps of the process. Even the nonprofessional can profit from Kindstedt’s discussion of the chemical principles that underlie cheese making, the variations in the final product that are affected by temperature, acidity, salt, and coagulating media.

American Farmstead Cheese: The Complete Guide To Making and selling Artisan Cheeses

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Culture: America’s First Cheese Magazine

sarita — Wed, 09 Sep 2009 13:41:16 +0000

Not a moment too soon, there’s Culture, America’s first consumer cheese magazine, and we couldn’t be happier!

At their website below, you can download articles from the first issue, Autumn 2009. Their website features everything from recipes using cheese, pairings, a cheese retailer search, an “ask the cheesemonger” section, cheese events, articles and more.

You can subscribe or locate the print magazine and also sign up for their e-newsletter.

Culture: the word on cheese.

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The Cheese Course: Fantastic Book Guide To Cheeses

sarita — Sat, 05 Sep 2009 18:36:32 +0000

The Cheese Course
Nothing complements a good meal with friends like an exquisite selection of fine cheeses, whether it’s a grape leaf-lined platter of ricotta with honey, red pears and roasted chestnuts; a decorative Spanish tile topped with sheep’s milk cheeses; or a simple Italian salad of crostini dripping with melted fontina and white truffle oil.

The elegant tradition of the after-dinner cheese course is rapidly gaining popularity as part of home entertaining. Written by best-selling author and award-winning food writer Janet Fletcher, The Cheese Course describes the wonderful array of artisanal cheeses now available, offering suggestions for presentations as well as wine pairings and fruit and nut accompaniments.

This book is rounded out with 50 sweet and savory recipes for salads, breads and desserts that match deliciously with cheese.

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Goat Song: A Seasonal Life, A Short History of Herding, and the Art of Making Cheese by Brad Kessler

sarita — Thu, 03 Sep 2009 20:47:14 +0000

The Pacific Northwest Cheese Project is one of our favorite cheese websites to read. They posted a wonderful book review of Brad Kessler’s “Goat Song: A Seasonal Life, A Short History of Herding, and the Art of Making Cheese.” We’re looking forward to reading it. The Los Angeles Times called it “Mouthwatering… delicious.”

Here’s an excerpt from the review:

“Following Thoreau’s example, Kessler pulls from a variety of literary and spiritual traditions, ranging from Greek mythology by way of the Greek god Pan – half goat, half man – to Yiddish tales to the Bible and ancient Egyptian hieroglyphics…. infused with the practical prose of goat husbandry books as he and wife Dona McAdams work hard to learn the everyday ways of goats. As the couple progresses in goat-rearing expertise, readers witness milk, the ultimate fruit of their labors, turn into cheese. Though ultimately cheese is a minor character in the book, it’s the tangible (not to mention edible) outcome of what might be called Kessler’s ‘goat project.’”

Pacific Northwest Cheese Project: Goat Song: A Seasonal Life, A Short History of Herding, and the Art of Making Cheese by Brad Kessler.

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Practical Cheesemaking: Must Read Book On Homemade Cheese Making

sarita — Sat, 29 Aug 2009 15:02:09 +0000

Practical Cheesemaking

Practical Cheesemaking gives detailed advice on all aspects of the complex cheesemaking process for both the commercial cheesemaker in the dairy and the enthusiastic amateur in the kitchen. Topics covered include necessary equipment and ingredients; scientific processes explained; hygiene and control tests; storage, grading, and packing; and some tempting cheese recipes. Whether you are making cheese for commercial reasons or simply for your own use, Practical Cheesemaking will help you to produce a cheese that you will be proud to serve or to sell.

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