Making Artisan Cheese: Fifty Fine Cheeses That You Can Make in Your Own Kitchen (Quarry Book)

Product Features

• ISBN13: 9781592531974
• Condition: NEW
• Notes: Brand New from Publisher. No Remainder Mark.

From the Editors

<DIV>Cheese is a sprawling, worldwide industry that has spawned interest among consumers in exploring fine cheeses. Now, you too can have your own slice of the trend. With this informative guide about home cheese making, you will be able to turn your kitchen into the perfect cheese laboratory, creating fresh, artisan cheese with flavor that will surpass that of any commercial product.<P>With its inspiring, mouth-watering photographs, Making Artisan Cheese shares the secrets behind creating fifty types of cheeses, including mozzarella, feta, Swiss, cheddar, and Stilton. The book charts the best cheese and wine combinations and also provides you with information about other foods to pair the cheese with and how to store your creations to preserve their flavor and freshness.</DIV>
Product Description

Customer Response

Excellent book.
This is a great product- for the beginner to the advanced. Beautiful historical review of cheese, well described steps to create cheese and gorgeous illustrations.

A Cheese Makers Delight
The book is almost a Bible for anyone new to cheese making. It explains easily all that is needed and describes the process perfectly. I have tried three of the recipes and only two turned out reasonably well, but to no falt of the book. Cheesemaking is a delicate process of which this book guides one through.

Beautiful Pictures but inaccurate information
Don't waste you time on this book. The pictures are beautiful but the recipes are inaccurate and will dissappoint you. The recipes are not what I think of Artisian - instead he tells you how to make the most popular cheese just like the other cheese making books. If you want a good cheese making book try The Cheesemaker's Manual by Margaret Peters-Morris or Home Cheesemaking by Ricki Carrol.

Beautiful Illustrations -- Inaccurate Recipes
I found some of Tim Smith's recipes to be inaccurate and quite differing from like recipes contained in The Cheesemaker's Manual by Margaret Peters-Morris, Home Cheesemaking by Ricki Carrol, and Cheese Making at Home from the Center for Essential Education. Consider his recipe for Cabra al Vino - the list of ingredients make no mention of salt, but it mentions adding salt in the procedure. I would be very cautious before using any of his recipes without first comparing them to other recipes, considering the investment of time, labor and expense necessary to produce cheese. I'm disappointed.

Use with caution
I've made five recipes from this book and all of them had to be modified to work. Sometimes a crucial step is left out (like when to add the dried onion and chives to the Cotswold); sometimes a step is omitted; often the recipes call for too much rennet; and the recipes in general are sloppy. Ricki Carroll's book is much more reliable.

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