Home Cheese Making, 4th Edition: From Fresh and Soft to Firm, Blue, Goat’s Milk, and More; Recipes for 100 Favorite Cheeses

Ricki Carroll

Dec 2018 · Sold by Storey Publishing, LLC

About this ebook

Widely acclaimed as “the Cheese Queen,” Ricki Carroll has guided thousands of home cheese makers and inspired the burgeoning popularity of artisanal cheese making with her classic book, Home Cheese Making, first published in 1982, with over 400,000 copies in print.

The completely updated fourth edition features 35 new cheese recipes, color photography of step-by-step techniques, and new profiles of contemporary cheese makers. The additions to this comprehensive volume reflect the broader selection of cheeses available in specialty food stores and groceries, including burrata, stracchino, Brillat-Savarin, D’Affinois, Cambrales, Drunk Gouda, Pecorino Pepato, goat milk’s gouda, and more. Companion recipes are included for cheese plate condiments and classic cheese dishes. For cheese lovers wanting to make their own, Ricki Carroll’s expert advice is the key to success.

This publication conforms to the EPUB Accessibility specification at WCAG 2.0 Level AA.
 

Ratings and reviews

Home Cheese Making by Ricki Carroll This concise, comprehensive book with easy to follow recipes is a must for anyone wanting to make cheese at home. It includes so much information with recipes not only for common cheeses but also for gourmet cheeses from around the world and also recipes for accompaniments to the cheeses. The Chapters of the book: * Introduction * Getting Started: ingredients, equipment and techniques * Recipes for all types of cheese: - fresh - soft & semi-soft ripened cheese - hard and semi-hard - blue - goat - whey * For the love of cheese - tips and techniques – serving of cheese - breakfast, lunch & dinner - dips, spreads and small bites - main courses - desserts and drinks Various types of milk, their content and best cheeses they make, coagulants (rennin, bacteria and botanical) are discussed, the chemistry and artistry of making cheese along with a visit to various countries and the cheeses they are known for are all in this book and I can see it in my library at some point in the future. Thank you to NetGalley and Storey Publishing for the ARC – This is my honest review. 5 Stars

If you are a cheese lover, you will enjoy this book. Whether you learn to make your own cheese, or just purchase this lovely book to read and enjoy. The images contained in this book are warm, interesting, and very appetizing. Home Cheese Making is full of recipes for making several kinds of cheese, their flavors and information on how to serve them. Starting with the simpler recipes may be best, then go from there. The book is wonderfully laid out. You will find details to further your education in the history of cheese making. Chapters on the ingredients, technique and equipment you will need. The different kinds of cheese, fresh, soft and semi soft, hard and semi hard, goat cheese, whey cheese and blue cheese each are explained in their own chapters. Soups, salads, side dishes, Desserts and Drink recipes are included. All paring or using the featured cheeses. They look and sound delicious. You will find suggestions throughout the book. One of these suggestions is to keep good records when making your cheese. That way you will know what did or did not work. There is a troubleshooting section, if things don't turn out as well as expected. Also, they list the Home Cheese Making website address for further help. I have made homemade yogurt. It was delicious and easy to make. I can't wait to try making my own mozzarella. I received a copy of this book from Storey Publishing through NetGalleys. The opinions expressed in this book are my own.

About the author

Ricki Carroll, aka “the Cheese Queen,” is the author of Home Cheese Making and the coauthor of Say Cheese! She owns and operates New England Cheesemaking Supply Company, an online and catalog company for cheese makers around the world. She is a founding member of the American Cheese Society and the recipient of their Lifetime Achievement Award. Carroll has taught home cheese making classes since 1980 and started the home cheese making movement in America. She lives in Ashfield, Massachusetts, and can be found online at cheesemaking.com.
 
Ari Weinzweig is CEO and co-founding partner of Zingerman's Community of Businesses, which includes Zingerman's Delicatessen, Bakehouse, Creamery, Catering, Mail Order, ZingTrain, Coffee Company, Roadhouse, Candy Manufactory, Events at Cornman Farms, and the newest business, Miss Kim, which serves great tasting Korean fare. Zingerman’s produces and sells all sorts of full flavored, traditional foods in its home of Ann Arbor, Michigan. Ari was recognized as one of the “Who’s Who of Food & Beverage in America” by the 2006 James Beard Foundation and has awarded a Bon Appetit Lifetime Achievement Award among many recognitions. Ari is the author of a number of articles and books, including Zingerman’s Guide to Better Bacon (Zingerman’s Press), Zingerman’s Guide to Giving Great Service, Zingerman’s Guide to Good Eating (Houghton Mifflin), Zingerman’s Guide to Good Leading, Part 1: A Lapsed Anarchist’s Approach to Building a Great Business, Zingerman's Guide to Good Leading, Part 2: A Lapsed Anarchist’s Approach to Being a Better Leader, Zingerman's Guide to Good Leading, Part 3: A Lapsed Anarchist's Approach to Managing Ourselves, and Zingerman's Guide to Good Leading, Part 4; A Lapsed Anarchist's Approach to the Power of Beliefs in Business. In 2017 Ari was named one of “The World's 10 Top CEOs (They Lead in a Totally Unique Way)” by Inc. Magazine.