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.
"Starred Review. Brush up on Chemistry 101 and be prepared to master all kinds of new techniques...In between the scientific lingo and the critical procedures of learning about the art of cheesemaking come some great color photographs, a few dozen recipes (e.g., Texas cheese soufflé, fromage flatbread), and introductions to "rock star" cheesemakers around the country that include personal histories, a cheese-featured dish or two, and contact information. And lest we lose sight of the end results, enjoying le fromage has its day in two chapters covering the how-tos of building a cheese board and pairings with wine or beer. The authors--one American, the other French--are affiliated with the Vermont Institute of Artisan Cheese, one of a handful of similar accredited educational institutions in the U.S." Booklist
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.