The Cheesemaker's Apprentice: An Insider's Guide to the Art and Craft of Homemade Artisan Cheese, Taught by the Masters

The Cheesemaker's Apprentice: An Insider's Guide to the Art and Craft of Homemade Artisan Cheese, Taught by the Masters

Sasha Davies, David Bleckmann

Language: English

Pages: 177

ISBN: 2:00183220

Format: PDF / Kindle (mobi) / ePub

How to Make Your Own Handcrafted Cheese

Learn to make cheese from the masters. Pick up the fundamentals of cheese making, and then gain behind-the-scenes insight from 19 interviews with industry experts. This apprenticeship will teach you to take control of your ingredients and processes. Your results will be delicious. Inside:· 
· All the basics you need to get started: ingredients, equipment, taxonomy, techniques, process, and how it works
· 16 illustrated, step-by-step recipes—for fresh cheese, washed curd, grana-style, blue cheese, and more—that will build your skills
· In-depth interviews on everything from the microbiology of cheese to making it to selling it—how cheese works, and how to make it work for you
· Tricks of the trade from experts on mozzarella, Cheddar, Comté, Parmigiano Reggiano, Stilton, and more
· Tips on selecting, handling, storing, tasting, and pairing cheese, so it will be presented perfectly whether your goal is to make it at home, sell it, or simply enjoy it

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cheese papers that allow for varying degrees of breathability. These can be useful in the final stages of aging and once cheeses have been cut. The main benefit of these papers is that they protect the cheese without completely shutting it off from fresh air that the cheese needs to continue to thrive. an electric hot plate connected to a temperature control device provides greater control of temperature for home cheesemakers. 001-176_28320.indd 35 001-176_C66574.indd 35 (Text) (RAY) (Fogra

graze on wild alpine pastures, which influence and enhance the flavors in the milk and thus the cheese. (Fogra 39) Job:04-28320 Title:RP-The Cheesemaker’s Apprentice #175 DTP:204 Page:72 5/10/12 4:26 PM 5/10/12 4:50 PM 001-176_283 001-176_283 0/12 4:26 PM 0/12 4:50 PM 73 Steaming whey flows out of the cheese vat and through a screen to catch tiny bits of curd before the liquid goes into the floor drains at Meadow Creek Dairy. 001-176_28320.indd 73 001-176_28320.indd 73 (Text) (RAY)

going to workshops that were intended more for cheesemakers than for retailers or consumers and listening. Just listening and seeing what people are talking about—and then figuring out what issues are for cheesemakers on a make process level—will give you a lot of insight into how cheese is made. (Fogra 39) Job:04-28320 Title:RP-The Cheesemaker’s Apprentice #175 DTP:204 Page:15 5/10/12 4:22 PM 5/10/12 3:42 PM 16 the CheeSeMAKeR’S AppRentiCe AS A RETAiLER, wHEn you EvALuATE A CHEESE, wHAT Do

DTP:204 Page:121 5/29/12 8:17 PM 5/10/12 3:42 PM 122 the CheeSeMAKeR’S AppRentiCe crottin curds will shrink considerably from the time they are first scooped (bottom) to later stages of the draining period (top). GeoTrIcHum cHeeSeS cHAPTer 11: SurfAce-rIPeNed cHeeSe All cheeses—save those that are dipped in wax or Plasticoat, or sealed in Cryovac— develop communities of microbes on their surface; these communities make up what we call the rind of the cheese. Surfaceripened cheeses are a

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