Artisan Cheese Making at Home: Techniques & Recipes for Mastering World-Class Cheeses

An expert explains how to make 100 different artisan cheeses--from ricotta and panir to tripe creme camembert and blue gouda--in a book that includes 50 full-color photos.

Mary Karlinis a passionate cook, cooking teacher, freelance food writer, and the author of Wood-Fired Cooking. She was a founding staff member and is currently a visiting chef-instructor at the award-winning Ramekins Culinary School in Sonoma, CA, where she has taught cheese making, wood-fired cooking, and Mediterranean-themed cooking classes for more than ten years. Mary is also a chef-instructor at Relish Culinary Center in Healdsburg, CA, and Great News! Cooking School in San Diego, CA, as well as at other culinary organizations around the United States. Mary splits her time between Northern California and Arizona. Visit www.artisancheesemakingathome.com.

Cheese making basics: equipment, ingredients, processes, and techniques — Beginning cheese making: fresh direct-acidification cheeses, cultured dairy products, fresh culture-ripened cheeses, and salt-rubbed and brined cheeses — Intermediate cheese making: stretched-curd and semisoft, firm, and hard cheeses — More advanced cheese making: bloomy-rind and surface-ripened cheeses, washed-rind and smeared-rind cheeses, and blue cheeses — Cooking with artisan cheeses.