The Joy of Cheesemaking
Here is an easy to understand, beautifully illustrated guide to making cheese, the next step in your cheese making adventures. If you start with the book Home Cheese Making and go on to The Joy of Cheesemaking you will have all you need to complete the mastery of making your cheeses at home. This book includes a basic overview of cheese manufacturing and aging, from the raw ingredients to the final product with details in the science of cheesemaking all done in a reader friendly way. With clear instructions, gorgeous photographs, and a glossary, this comprehensive guide will allow the reader to learn about cheese, from making it, to choosing it, to pairing it with the right wines.
Jody Farnham and Marc Druart, from the Vermont Institute of Artisan Cheese
Paperback | 256 pages
This delicious guide brings together both the expertise of the country's preeminent cheese school and the wisdom of top artisan cheesemakers. The Joy of Cheesemaking includes:
- An overview of cheese manufacturing and aging-including fundamental principles of the chemistry of milk and the use of starter cultures
- Detailed explanations for various methods of molding, pressing, and salting cheese
- "Core makes", or recipes, for basic cheeses
- Suggestions for wine and beer pairings with cheese
- A tour of artisan cheese farms
- A full glossary
- And much more
Written for both beginners and more advanced students-from home cheesemakers to chefs to entrepreneurs who are considering producing cheese for pleasure and profit-this book has everything a cheese lover needs to know about making and eating their favorite food.
Jody M. Farnham is the program coordinator and administrative director for the Vermont Institute for Artisan Cheese. She lives in Burlington, Vermont. She's worked with the American Cheese Society, Slow Food International, the New England Culinary Institute, and the Vermont Cheesemakers Festival.
Marc Druart is the Master Cheesemaker at the Vermont Institute for Artisan Cheese. A graduate of the National Dairy School of Poligny France, Marc has worked for cheese and dairy companies worldwide.
The Vermont Institute for Artisan Cheese at the University of Vermont was established in 2004 to enhance and strengthen artisan cheesemaking through research and professional and public education.
- Q & A
- Related Recipes
This is a beautifully illustrated book, many, many good pictures, and a few of average or poor quality. The various sections of the book provide something for everyone yet this book is probably over the head of the average home cheese maker and definitely not for the beginner. The book has simply excellent manufacture - high quality paper, printing, binding, cover, etc. However, it is plagued by spelling errors that show the lack of high quality proofreading at the publisher before printing. This is disappointing to the point of distraction. The authors assume a mixed level of knowledge at some points writing for newbies and at others they write for more advanced and much more knowledgeable cheese makers. It also seems to be more directed to larger operations rather than the home cheese maker. Still, I liked this book very much.
A great text for learning the more advanced aspects of cheese and broadening cheese knowledge!