Additional information
by Gianaclis Caldwell (Author)
Make artisanal cheese at home with simple techniques that produce professional-quality results. Step-by-step guide to creating fresh and aged cheeses using basic equipment and natural ingredients, with troubleshooting for perfect results every time.
Why Homemade Cheese Beats Store-Bought:
Artisanal cheeses cost $15-25 per pound retail but can be made at home for $3-5 per pound using the same traditional techniques, with fresher ingredients and no preservatives.
What You'll Master:
- Essential techniques for fresh cheeses like mozzarella, ricotta, and farmer's cheese
- Aging processes for hard cheeses including cheddar, gouda, and parmesan styles
- Troubleshooting guides for texture, flavor, and aging problems
- Equipment recommendations from basic starter setups to advanced aging caves
- Recipe scaling for family consumption or small-scale commercial production
Cost Savings and Quality:
Home cheesemakers report saving $500-1,500 annually on cheese purchases while enjoying fresher, more flavorful results than commercial alternatives.
Create gourmet cheese in your own kitchen. Perfect for cooking enthusiasts, homesteaders, and anyone wanting to master this ancient food preservation art.
Front Jacket
A COMPLETE, HANDS-ON BEGINNER'S GUIDE TO THE MAGIC AND SATISFACTION OF MAKING YOUR OWN CHEESE
Tips and secrets for essentials such as choosing milk and the differences between goat, cow, and sheep milk
Bonus recipes for exciting cheeses such as burrata, quick cheddar curds, and ghee
Options for choosing cultures, ingredients, and equipment to make home cheesemaking
more affordable
How to age cheeses simply in any home refrigerator
Step-by-step encouragement and insight from a professional, artisan cheesemaker. Whether you are an aspiring cheesemaker, avid do-it-yourselfer, foodie, homesteader or cheese professional, this complete course in beginning cheesemaking from one of North America's foremost experts is packed with
everything you need to create delicious, nourishing and beautiful classic cheeses and other dairy delights--and really understand what you are doing.
GIANACLIS CALDWELL is the head cheesemaker and owner of Pholia Farm, a licensed dairy well-known for its artisan, aged raw milk cheeses, and for its educational offerings including beginner to advanced cheesemaking courses. Gianaclis is the author of several books including Mastering Artisan Cheesemaking and The Small-Scale Cheese Business. She often writes and photographs for in culture: the word on cheese and other publications.
Back Jacket
A COMPLETE, HANDS-ON BEGINNER'S GUIDE TO THE MAGIC AND SATISFACTION OF MAKING YOUR OWN CHEESE
"If you can use a cookbook, this book will show you how to make some great cheese...and also teach you how you did it."
-- GORDON EDGAR , author of Cheesemonger: A Life on the Wedge and Cheddar: A Journey to the Heart of America's Most Iconic Cheese
"The reader is seamlessly led through a progression of recipes intended to bring about a true understanding of what is happening in the vat. This book is all about success! I love it."
-- KIRSTEN K. SHOCKEY , author of Fermented Vegetables: Creative Recipes for Fermenting 64 Vegetables & Herbs in Krauts, Kimchis, Brined Pickles, Chutneys, Relishes & Pastes
STEP INTO THE home cheese kitchen of a professional and learn how to make cheese--one exciting, personal and practical lesson at a time. Although the craft of cheesemaking is exploding in popularity, most beginner books are essentially loosely organized collections of recipes which lack a progressive, organic approach to teaching the fundamentals. Mastering Basic Cheesemaking takes you through the complete spectrum of cheesemaking processes in a way that will help any cheesemaker--hobbyist or budding professional--develop a thorough understanding of the essentials and cultivate the intuition and abilities that will position them for success--no matter what recipe they try.
This beautifully illustrated, clearly written practical guide assumes no prior experience on the part of the aspiring cheesemaker. In addition to step-by-step lesson chapters, the book includes:
- Tips and secrets for essentials such as choosing milk and the differences between goat, cow, and sheep milk
- Bonus recipes for exciting cheeses such as burrata, quick cheddar curds, and ghee
- Options for choosing cultures, ingredients, and equipment to make home cheesemaking more affordable
- How to age cheeses simply in any home refrigerator
- Step-by-step encouragement and insight from a professional, artisan cheesemaker.
Whether you are an aspiring cheesemaker, avid do-it-yourselfer, foodie, homesteader or cheese professional, this complete course in beginning cheesemaking from one of North America's foremost experts is packed with everything you need to create delicious, nourishing and beautiful classic cheeses and other dairy delights--and really understand what you are doing.
GIANACLIS CALDWELL is the head cheesemaker and owner of Pholia Farm, a licensed dairy well-known for its artisan, aged raw milk cheeses, and for its educational offerings including beginner to advanced cheesemaking courses. Gianaclis is the author of several books including Mastering Artisan Cheesemaking and The Small-Scale Cheese Business . She often writes and photographs for in culture: the word on cheese and other publications, and she blogs at gianacliscaldwell.wordpress.com.
To help bring you the very best inspiration and information about greener, more sustainable lifestyles, Mother Earth News is recommending select New Society Publishers books to its readers. This book is one of them.
Author Biography
Gianaclis Caldwell is the head cheesemaker and owner of Pholia Farm, a licensed dairy well-known for its artisan, aged raw milk cheeses, and for its educational offerings including beginner to advanced cheesemaking courses. She also serves on the American Cheese Society regulatory and academic committee. Gianaclis is the author of several books including Mastering Artisan Cheesemaking , The Small-Scale Cheese Business , and The Small-Scale Dairy . She often writes and photographs for in culture: the word on cheese and other publications, and she blogs at gianacliscaldwell.wordpress.com.
