Mastering Artisan Cheesemaking · the Ultimate Guide for Home-Scale and Market Producers by Caldwell, Gianaclis -- Read -- Imperial Library of Trantor

Index

Praise for Mastering Artisan Cheesemaking Contents List of Tables Foreword Acknowledgments Introduction Part I: The Art and Science of Making Cheese

1: Ingredients for All Cheeses

Understanding the Beauty and Complexity of Milk Milk Sugar—Sweet Secrets Milk Fat—Filling Out the Flavor Milk Protein—The Building Blocks for Cheese Minerals—Keeping It All Together Vitamins—For That Healthy Glow Enzymes—The Action Heroes of Cheesemaking Nuances and Knowledge about Culture Starter Culture Native Culture Ripening Culture Classifying and Defining Cultures Lipase—For Extra Flavor Calcium Chloride—Keeping Things in Balance Choosing Your Coagulant: Animal, Vegetable, or Microbial The Process of Coagulation Beyond Coagulation—The Role of Rennet during Aging Salt—The Final Key Ingredient

2: Concepts and Processes for Successful Cheesemaking

Choosing and Preparing Milk Culturing and Ripening Additional Ingredients The Process of Coagulation Cutting the Curd Cooking and Stirring Washing the Curds Checking Curd for Readiness Pitching the Curd Draining and Pressing Draining and Pressing in Forms The Essentials of Salting

3: The Fundamentals of Acid Development and Monitoring during Cheesemaking

The Essentials of Acidity and pH Buffering Capacity Explained More on Acid Development during Cheese-making Mastering Measuring Acid Development

4: Aging Cheese Gracefully—The Art of Affinage

The Home Cheese Cellar The Ins and Outs of Monitoring Humidity Cheese with Special Needs Selecting Shelving Aging-Space Housekeeping Using a Cheese Trier/Iron Options for Protecting and Finishing a Cheese Affinage Troubleshooting

5: Spicing It Up: Adding Flavors to Cheese

Adding Seeds and Spices Using Herbs and Infusions Working with Ale, Wine, and Spirits Wrapping a Cheese in Leaves Smoking Cheese Using Ash or Charcoal Marinades for Flavor and Preservation

6: Designing, Equipping, and Maintaining Your Home Cheesemaking Space

Choosing Equipment Creating Your Cheesemaking Space Keeping Things Clean The Six Steps to Sparkling Clean

Part II: Recipes for Success

7: Getting to Know the Family

The Myriad Ways to Categorize Cheese Working with the Recipes Exercises for Building Intuition—“Thinking Outside the Vat”

8: Fresh, Acid-Coagulated Cheese

9: Brined Cheeses, Fresh and Aged

10: White Mold, Surface-Ripened Cheeses

The Fundamental Science of White Mold–Ripened Cheeses A Deeper Look at the Science of Bloomy Rinds The Secrets of Making Bloomy Rind Cheeses Using Starter and Ripening Cultures for White Mold–Ripened Cheeses Creating Interesting Shapes Achieving Successful Draining Salting Aging and Storing Recipe: Lactic-Set Bloomy Rind Cheese Recipe: Rennet Curd Bloomy Rind Cheese Recipe: Washed Curd, Stabilized Paste Bloomy Rind Cheese

11: Washed Rind Surface-Ripened Cheeses

The Fundamentals of Stinky Cheese Looking Deeper at the Science of Bacterial Surface-Ripened Cheeses All about Making Washed Rind Cheeses Choosing Yeast Ripening Cultures and Coagulant Recipe: Jos Vulto’s Ouleout—A Washed Rind Cheese Recipe: Reblochon-Style Washed Rind Cheese Recipe: Pholia Farm’s Washed Rind Cheese

12: Blue Cheeses

The Fundamental Concepts behind Blue Cheese A Deeper Look at the Science of Making Blue Cheese Tips for Making Blues Recipe: Rindless Blue Cheese Recipe: Pablo Battro’s Flor Azul—Natural Rind Blue Cheese Recipe: Milled Curd Stilton-Style Blue Cheese Recipe: Ann Hansen’s Blue-Brie Cheese

13: Stretched and Kneaded Pasta Filata Cheeses

14: Semihard to Hard Cheeses

General Tips for Making Semihard and Hard Cheeses The Fundamentals of Simple-Process Pressed Cheeses Recipe: A Basic Tomme-Style Cheese Recipe: A Simple, Piquant Pressed Cheese The Fundamentals of Making Washed Curd Cheeses Recipe: Cool-Water Washed Curd Cheese Recipe: Same-Temperature Light-Brine Washed Curd Cheese Recipe: Hot-Water Washed Curd Cheese The Fundamentals of Making Textured and Milled Curd Cheese Recipe: Stirred Curd Cheese Recipe: Milled Curd Cheese with Crumbly Texture and Mold-Ripened Rind Recipe: Classic Milled Curd, English Cheddar–Style Cheese The Fundamentals of Making Cheese with Eyes Recipe: Hard Cheese with Small Eyes Recipe: Semihard to Hard Cheese with Large Eyes

15: Extra-Hard Grating Cheeses

The Fundamental Science of Making Extra-Hard Cheese Recipe: Classic Italian-Style Extra-Hard Cheese Recipe: Extra-Hard Washed Curd Cheese Recipe: Extra-Hard Piquant Cheese Recipe: Extra-Hard Cheese with Eyes

Appendix A: Troubleshooting Guide Appendix B: Resources for Education, Sourcing, and Enjoyment Appendix C: Quick Reference Tables Appendix D: Sample Make Sheets Glossary Notes and References Advertisement