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Making Artisan Cheese: Fifty Fine Cheeses That You Can Make in Your Own Kitchen (Quarry Book) By Tim Smith ( Quarry Books )
Release Date: 2005-11-01
Average Customer Rating:
List Price: $21.99
Price: $14.95
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Product Description
Cheese is a sprawling, worldwide industry that has spawned interest among consumers in exploring fine cheeses. Now, you too can have your own slice of the trend. With this informative guide about home cheese making, you will be able to turn your kitchen into the perfect cheese laboratory, creating fresh, artisan cheese with flavor that will surpass that of any commercial product. With its inspiring, mouth-watering photographs, Making Artisan Cheese shares the secrets behind creating fifty types of cheeses, including mozzarella, feta, Swiss, cheddar, and Stilton. The book charts the best cheese and wine combinations and also provides you with information about other foods to pair the cheese with and how to store your creations to preserve their flavor and freshness.
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 Not for beginners ( agentbristo )
I consider myself fairly good at following directions, and can make most anything with a good recipe. While this book has some good inspirations and the recipes may be ok, there is not sufficient detailed information on cheese making if you are just starting out. If you are a beginner cheese maker like I am, I would look for another book.
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 Very Helpful
I have the Carroll book as well - I like them both. Some overlap, but between this and the Carroll book you pretty much learn everything you would want to.
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Making Artisan Cheeses
Excellant info. on making cheeses with great ideas on seasonings, variety and good ideas on how to use the various cheeses with other foods and wines.
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Making Artisan Cheese ( smfuerst )
Well organised, nicely illustrated and enough (but not too much) detail to get the job done. I think that it is a very good purchase as a first guide because the recipes are so accessible, the novice can make many wonderful cheeses.
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 Nothing Artisan About It
Considering that the title features the word "Artisan" I expected a little more than what other cheesemaking books on the market contain. Instead I found less. It is more of a recap of other cheesemaking 101 primers, with less detail and less information. This book contains nothing of interest to anyone trying to take their cheese making skills to the next level. Steer clear.
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