Cheeses and Wines of England and France
Originally published in 1972, we have re-published this wonderful book for your enjoyment. Mr Ehle was writing this book and learning about cheese at the as same Ricki Carroll, making them both pioneers of small scale cheese making in America.
Besides having a fabulous desire to learn more about the "Old Ways" and traditions, Ehle is a very good writer and presents this book in a style that has you traveling with him to visit the people in his travels. It is all about history, tradition, and the cheese making process. This book is not only informative for making cheese it is also an enjoyable read with all of the wonderful people and places in Ehle's journey.
Paperback | 401 pages
As the title states, he travels through the UK and France visiting the cheesemakers and winemakers as he tells their stories.
The truly helpful part is the way in which he converts these notes into a practical process and scales it down to reasonable amounts for the home or small artisan cheesemaker.
Ehle begins the book with a visit to a woman in the Mountains of North Carolina making her cheese on the stove top from an old English recipe. This is so much the right place to begin because of the tradition of process passed down over generations from the "Old World" to the "New World".
He then follows this up with several soft cheeses from France and England and then moving on into the Cheddar, Chesire, Blues, French Cantal, Gruyere, and finally the softer Camemebert/Brie.
The sections on Wine, Mead, etc are of equal interest and should not be missed. Of special interest to me was the process of trying to import his own wine from France.
A special chapter at the end on both Winemakers and Cheesemakers Notes includes the various "SideNotes" that he has collected along the way.
All said, this is a fabulous addition to the reading for cheesemakers. It is much more interesting reading than many of the current "recipe" books on cheesemaking and would make a fabulous gift to yourself or to anyone you know that is interested in the how and especially the "Why" of cheese and how it comes to be.
This one really should be in every Cheese Makers Library.
- Q & A
- Related Recipes
I could not put it down, I finished it in a couple of days. Took lots of notes to improve my own cheeses and make a few "new ones" from olden days Great inspiration!!! So well written you almost hear the old timers speak. I especially enjoyed the one from North Carolina, sense I call NC home.
Love the extras on whisky!!
As the other reviewers have said very well, I can only "ditto" their comments. This book shouldn't be on sale because it's worth every penny at regular price. I love reading about the trips to the farms, how the milk is gathered and handled, how the ash is applied to the cheese from the bottom of a pot in the fireplace…So many interesting tidbits of information. I will enjoy this book for a very long time and have already put some of the wisdom into my own cheese making.
I received this book as an unexpected gift, and I feel very fortunate! I have several "modern" home cheesemaking books, and those recipes and information are invaluable, but the glimpse here into how cheesemaking was/is done outside of the rigid recipes, thermometer readings, pH readings, etc. is wonderful.
We got this book at a GREAT weekend course with Jim here at what I like to call "Cheese School." Amazing, by the way. Highly recommend! But about the book: I have really only finished the cheese section but I can tell you it is exactly what all of my fellow cheese neophytes and I crave- wisdom from those that have mastered the art. This book talks about what people have done for in the villages where the cheeses were invented and perfected. Wow! People pay thousands of dollars to study with cheese masters in Europe and we get to have a little of it right here in our own homes. This book is a bargain!