PublishedChelsea Green Publis, June 2013 |
ISBN9781603583329 |
FormatSoftcover, 368 pages |
Dimensions25.4cm × 20.4cm × 2cm |
Mastering Artisan Cheesemaking is the book every cheesemaker will want as their bible to take them from their first, simple cheeses to ultimately creating their own, unique masterpiece cheeses. While there are increasing numbers of books availalbe on making cheese, none approaches the intricacies of the science behend how milk becomes cheese, as well as the intricacies of fermentation, affinage (ageing), and considerations for preparing each category of cheese variety in such easy-to-understand detail.
Mastering Artisan Cheesemaking takes a deep look at the history, science, culture, and art of making handmade cheese on a small scale, includes extensive recipes that dictate the hard numbers, but also the concepts behind each style of cheese, including beautiful photographs, profiles of other cheesemakers, a detailed trouble-shooting guide, and an extensive appendix for quick reference in the preparation and the ageing room.
