The Cheesemaker's Apprentice: An Insider's Guide to the Art and Craft of Homemade Artisan Cheese, Taught by the Masters

The Cheesemaker's Apprentice

The most effective method to Make Your Own Handcrafted Cheese

Figure out how to make cheddar from the bosses. Get the basics of cheddar making, and afterward increase in the background knowledge from 19 meetings with industry specialists. This apprenticeship will instruct you to assume responsibility for your fixings and procedures. Your outcomes will be flavorful.

Inside:

· All the nuts and bolts you have to begin: fixings, gear, scientific categorization, strategies, procedure, and how it works

· 16 represented, bit by bit plans—for new cheddar, washed curd, grana-style, blue cheddar, and that's only the tip of the iceberg—that will manufacture your abilities

· inside and out meetings on everything from the microbiology of cheddar to making it to selling it—how cheddar works, and how to make it work for you

· Tricks of the exchange from specialists on mozzarella, Cheddar, Comté, Parmigiano Reggiano, Stilton, and then some

· Tips on choosing, taking care of, putting away, tasting, and blending cheddar, so it will be introduced impeccably whether you will probably make it at home, sell it, or just appreciate it

About the Author
Sasha Davies is an author and cheesemonger in Portland, Oregon. She started her cheese career in New York City as an apprentice in the cheese caves of Artisanal Premium Cheese, going on to manage the caves at Murray's Cheese, serve as a resident cheese expert for Marlow & Sons, and consult for cheese shops across America. Sasha serves on the board of the American Cheese Society. Her interest in cheese led her to embark on a tour of 45 American cheesemakers, a project documented at http://www.cheesebyhand.com. Her first book, The Guide to West Coast Cheese: More than 300 Cheeses Handcrafted in California, Oregon, and Washington, was published in September 2010. Davies has taught classes at the French Culinary Institute and the Cheese School of San Francisco. Other food writing by Davies has appeared in Mix Magazine, the Diner Journal, and the cheese-focused magazine Culture.David Bleckmann is an obsessed home cheesemaker in Portland, Oregon. Before cheese, he worked his way through other domestic culinary crafts including making beer and wine, preserving jam, pickling, curing bacon and other meat, and roasting coffee. This interest in creating food from scratch and a fascination with food science led to an immersion in the art of turning liquid milk into solid cheese. He teaches cheesemaking classes and writes freelance articles for Culture, and also maintains a blog and hosts a hobby cheesemaking podcast at his website, http://www.joyofcheesemaking.com.David Bleckmann is an obsessed home cheesemaker in Portland, Oregon. Before cheese, he worked his way through other domestic culinary crafts including making beer and wine, preserving jam, pickling, curing bacon and other meat, and roasting coffee. This interest in creating food from scratch and a fascination with food science led to an immersion in the art of turning liquid milk into solid cheese. David teaches cheesemaking classes and writes freelance articles for the national magazine Culture: The Word on Cheese. David also maintains a blog and hosts a hobby cheesemaking podcast at his website, http://www.joyofcheesemaking.com.

Great book for the intermediate cheesemaker. Great interviews with cheesemakers and their inside thoughts behind their cheeses. Separated into the various classes if cheeses with a recipe or two for each. I have books for a better variety of recipes but this is still a very good book to expand your cheesemaking skills. I'd pair it with The Cheesemaker's Manual and Mastering Atrtisan Cheesemaking for a good set of reference books if you are an intermediate cheesemaker. Home Cheesemaking is still the book to start with in my opinion. If you want a VERY in-depth treatise, try Cheese and Fermented Milk Foods.-Mark

Every other book I've seen is confusing on the topic of pressing hard cheeses. This book clearly describes the pressures needed for various cheese recipes and the weight needed to achieve these pressures for different diameter molds. If you're going to spend several hours making cheddar and you follow a recipe that tells you to "press with 40 pounds of pressure" and then describes loading on 40 pounds of weight-lifting plates your probably going to end up throwing out your cheese (like I did). -Chris

In it's introduction, the authors of this book prepare the reader for the book's goal- to increase appreciation of cheese and cheesemaking. With its great, informative photographs, insightful profiles and perspectives,information about cheese types, and overview of recipes, I think it well achieves this goal. I am proud to not only own a copy but to also know and admire it's passionate authors! -Cheesalady

Download Ebook The Cheesemaker's Apprentice: An Insider's Guide to the Art and Craft of Homemade Artisan Cheese, Taught by the Masters | 38 Mb | Pages 177 | True PDF | 2012

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