- STAFF PICKS
- GIFTS + GIFT CARDS
- SELL BOOKS
- FIND A STORE
Used Trade Paper
Ships in 1 to 3 days
This title in other editions
The Joy of Cheesemakingby Jody Farnham
Synopses & Reviews
Here is an easy-to-understand, beautifully illustrated guide to making cheese. It includes a basic overview of cheese manufacturing and aging, from the raw ingredients to the final product, and much more. With clear instructions, gorgeous photographs, and a glossary, this comprehensive guide will allow the reader to learn all about cheese, from making it, to choosing it, to pairing it with the right wines.
"Casual nibblers will wonder at all the charts and formulas for calculating the proper amount of pressure to apply to a wheel of cheese and headings like 'Properties of Mesophilic Starter Culture' in this cheesemaking guide. But after the detailed explanation of the cheesemaking process that opens the book, aspiring cheese mongers will find the information on making their very own queso blanco , Camembart or blue cheese fairly simple and straightforward. Farnham and Druat, who both work at the Vermont Institute for Artisan Cheese, offer plenty of recommendations for small producers whose exceptional products are worth seeking out and the recipes that showcase a particular cheese's excellence. Once readers have procured the elusive St. Pete's Blue cheese from Faribault Dairy or the sublime Mt. Tam, a brie-style cheese from California's Cowgirl Creamery, they'll be able to create simple dishes like the grilled cheese sandwich that shows off Mt. Tam's excellence. It's this juxtaposition of the simple and complex that makes the book so enjoyable and lasting. Even if readers never attempt a homemade cheese, they'll walk away with a greater appreciation for the process as well as a great resource for the producers of America's finest cheeses. (May)" Publishers Weekly Copyright PWxyz, LLC. All rights reserved.
Instructions and recipes from the country's only comprehensive artisan cheese school.
About the Author
Jody M. Farnham is the program coordinator and administrative director for the Vermont Institute for Artisan Cheese. She lives in Burlington, Vermont.Marc Druart is the Master Cheesemaker at the Vermont Institute for Artisan Cheese. She lives in Berlin, Vermont.
What Our Readers Are Saying
Other books you might like
Cooking and Food » By Ingredient » Dairy and Eggs » General
Cooking and Food » General
Cooking and Food » Reference and Etiquette » General