Mastering Artisan Cheesemaking
Mastering Artisan Cheesemaking is the book every cheesemaker will want as their bible to take them from their first, simple recipes to ultimately creating their own, unique masterpiece cheeses.
While beginner books leave you wanting more context and deeper understanding of the process, and recipe-based books often fail to delve into the science, Mastering Artisan Cheesemaking explores the history, science, culture, and art of making cheese on a small scale that will help cheesemakers of all skill levels develop an intuitive understanding of the concepts of the cheesemaking process- and, ultimately, a mastery of the craft.
With more than thirty detailed and unique recipes, featuring profiles of cheesemakers from around the world, information on home-scale equipment and affinage (aging), and an in-depth troubleshooting guide, Gianaclis Caldwell offers cheesemakers of all levels an invaluable resource.
Paperback | 368 pages
The key to becoming a successful artisan cheesemaker is to develop the intuition essential for problem solving, and creating unique styles of cheeses.
There are an increasing number of books on the market about making cheese, but none approach the intricacies of cheesemaking science alongside considerations for preparing each type of cheese variety in as much detail as Mastering Artisan Cheesemaking.
Indeed, this book fills a big hole in the market. Beginner guides leave you wanting more content and explanation of process, while recipe-based cookbooks often fail to dig deeper into the science, and therefore don't allow for a truly intuitive cheesemaker to develop. Acclaimed cheesemaker Gianaclis Caldwell has written the book she wishes existed when she was starting out. Every serious home-scale artisan cheesemaker—even those just beginning to experiment—will want this book as their bible to take them from their first quick mozzarella, to a French mimolette, and ultimately to designing their own unique cheeses.
This comprehensive and user-friendly guide thoroughly explains the art and science that allow milk to be transformed into epicurean masterpieces. Caldwell offers a deep look at the history, science, culture, and art of making artisan cheese on a small scale, and includes detailed information on equipment and setting up a home-scale operation. A large part of the book includes extensive process-based recipes dictating not only the hard numbers, but also the concepts behind each style of cheese and everything you want to know about affinage (aging), and using oils, brushes, waxes, infusions, and other creative aging and flavoring techniques. Also included are beautiful photographs, profiles of other cheesemakers, and in-depth appendices for quick reference in the preparation and aging room. Mastering Artisan Cheesemaking will also prove an invaluable resource for those with, or thinking of starting, a small-scale creamery.
Let Gianaclis Caldwell be your mentor, guide, and cheering section as you follow the pathway to a mastery of cheesemaking. For the avid home hobbyist, to the serious commercial artisan, Mastering Artisan Cheesemaking is an irreplaceable resource.
- Q & A
- Related Recipes
Easy to understand
Excellent information and put together in an easy to digest way
Highly recommend this book to anyone who wants to move past basic cheesemaking and gain a better understanding how each step in the process affects the final flavor.
Fantastic is every way! Detailed, in-depth, and informative. I have already put the instructions in to practice, with great results!
I’m so excited to be pouring through this book. It explains the cheesemaking process in the minutest details. I love learning the science behind the steps we take to create cheese.
Great advanced book!
I've done a bit of cheese making and taken a few classes, but really wanted more in-depth knowledge so that I know why things are done the way they are and so that I can do more experimenting with cultures, etc. This is the perfect book. It is beautifully written and packed full with useful information. I tried the Farmhouse Cheddar recipe and it was perfect (although it still has to age for 9-12 months). This is my favorite cheese making book!