The Complete Idiot's Guide to Cheeses of the World

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Any way you cut it, cheese has global appeal.

Cheese is one of the most varied and flavorful foods in the world. Its unique appeal lies in its range of textures, aromas, flavors, means of production, and milk sources. With this guide, readers will discover everything they need to know about European and American cheeses, including the growth of artisan cheeses, how to shop for cheese, combining cheese with food and drink, cooking cheese, and making cheese.
* Over the past two decades, the quality, availability and popularity of artisan cheeses has grown
* Cheese consumption has increased from 11.3 to 31.2 pounds per person over the last 30 years
* 1?3 of the supermarkets offer full-service cheese counters with up to 300 varieties

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About the author

Steve Ehlers is the owner of Larryas Brown Deer Market in Milwaukee, Wisconsin, which boasts one of the best cheese selections in the country. He is a frequent judge of international and national cheese contests, a member of the American Cheese Society, and is on the board of directors of the Dairy Business Innovation Center. He also teaches many workshops on cheese around the country.
Jeanette Hurt is an author with more than 16 years of professional writing experience, specializing in travel, wine, and food.

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Additional Information

Publisher
Penguin
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Published on
Apr 1, 2008
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Pages
336
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ISBN
9781440636189
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Language
English
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Genres
Cooking / Reference
Cooking / Regional & Ethnic / General
Cooking / Specific Ingredients / Dairy
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Content Protection
This content is DRM protected.
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Eligible for Family Library

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Just a century ago, cheese was still a relatively regional and European phenomenon, and cheese making techniques were limited by climate, geography, and equipment. But modern technology along with the recent artisanal renaissance has opened up the diverse, time-honored, and dynamic world of cheese to enthusiasts willing to take its humble fundamentals—milk, starters, coagulants, and salt—and transform them into complex edibles. 

Artisan Cheese Making at Home is the most ambitious and comprehensive guide to home cheese making, filled with easy-to-follow instructions for making mouthwatering cheese and dairy items. Renowned cooking instructor Mary Karlin has spent years working alongside the country’s most passionate artisan cheese producers—cooking, creating, and learning the nuances of their trade. She presents her findings in this lavishly illustrated guide, which features more than eighty recipes for a diverse range of cheeses: from quick and satisfying Mascarpone and Queso Blanco to cultured products like Crème Fraîche and Yogurt to flavorful selections like Saffron-Infused Manchego, Irish-Style Cheddar, and Bloomy Blue Log Chèvre. 

Artisan Cheese Making at Home begins with a primer covering milks, starters, cultures, natural coagulants, and bacteria—everything the beginner needs to get started. The heart of the book is a master class in home cheese making: building basic skills with fresh cheeses like ricotta and working up to developing and aging complex mold-ripened cheeses. Also covered are techniques and equipment, including drying, pressing, and brining, as well as molds and ripening boxes. Last but not least, there is a full chapter on cooking with cheese that includes more than twenty globally-influenced recipes featuring the finished cheeses, such as Goat Cheese and Chive Fallen Soufflés with Herb-Citrus Vinaigrette and Blue Cheese, Bacon, and Pear Galette. 

Offering an approachable exploration of the alchemy of this extraordinary food, Artisan Cheese Making at Home proves that hand-crafting cheese is not only achievable, but also a fascinating and rewarding process.


From the Hardcover edition.
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