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Index
Table of Contents
Introduction: Beyond Plastic-Wrapped Slices — Making Cheese at Home
1. It’s a Cheese World After All
The Real History of Cheese
Cheese Making Today
Why Make Cheese?
2. The Cheese Menu
The Categories
Nutritional Value of Cheese
A Note to the Lactose Intolerant
3. Milk: Everything the Cheese Maker Needs to Know About the Primary Ingredient
The Dairy Cow and Cow’s Milk Cheeses
The Dairy Goat and Goat’s Milk Cheeses
The Dairy Ewe and Sheep’s Milk Cheeses
Deciding Which Milk to Use
4. It’s All a Matter of Chemistry
Rennet
Starter Cultures
Temperature and Cheese Making
pH Balance and How to Check It
The Miracle of Mold
Clean Cheese is Happy Cheese
5. Equipment
For the Beginning Cheese Maker
For the Experienced Cheese Maker
For the Master Cheese Maker: The Cheese Cave
The Cheese Maker’s Best Friend: The Cheese Journal
6. Getting Started: Confidence-Building Recipes
Simple Dairy Recipes
Simple, Fresh Cheeses
7. Expanding Your Horizons: Semi-Firm, Ripened, and Brine-Washed Cheeses
A Note on Brine and Washed-Rind Cheeses
Semi-Firm Cheeses
Washed Rind and Ripened Rind Cheeses
8. Firm Cheeses and Blue Cheese
The Big Blues
Quick Guide to Troubleshooting
9. Man (and Woman) Cannot Live by Cheese Alone
Cheese and Wine: The Basics
Matching Cheese and Beer
Showing Off Your Wares: The Cheese Board
Do the Fondue
Cooking with Cheese
10. Sharing the Bounty: Marketing Your Cheese
You Need a Plan
All Questions Answered, Now What?
11. Getting Connected
Milk
Cheese-making Supplies and Equipment
Organizations for Cheese Makers
Final Thoughts
Glossary of Terms
Bibliography
Author Biography
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