Making Artisan Cheese · 50 Fine Cheeses That You Can Make in Your Own Kitchen by Smith, Tim -- Read -- Imperial Library of Trantor

Index

Cover Title Page Dedication Contents Introduction PART 1 HOW TRADITION INFLUENCES MODERN CHEESE

CHAPTER ONE A Brief History of Cheese Making

Ancient Origins The Middle Ages Colonization The Industrial Revolution The Rebirth of Artisan Cheese

CHAPTER TWO Cheese-Making Basics

Composition of Milk Types of Animal Milk and Their Influence on Cheese How Grazing, Season, and Geography Affect Milk Forms of Milk Cultures and Rennet: The Other Pieces of the Puzzle Molds and External Bacteria Other Ingredients Salt Ripening

PART 2 MAKING CHEESE

CHAPTER THREE Basic Cheese Making: Getting Started

A Few Words on Sanitation Techniques for Making Fresh, Soft Cheeses Basic Cheese Recipes Paneer Fresh Chèvre Quark Yogurt Yogurt Cheese Cream Cheese Lemon Cheese Mascarpone Crème Fraîche Cottage Cheese

CHAPTER FOUR Intermediate Cheese Making

Ingredients Starter Cultures: Mother Cultures and Direct-Set Cultures Equipment Intermediate Cheese-Making Techniques Intermediate Cheese Recipes Monterey Jack Cotswold Cantal Halloumi Pyrenees Feta Caerphilly Cheddar Cloth-Banded Cheddar Colby Gouda Edam Leiden Cabra al Vino Emmental Gruyère Parmesan Romano Bra Mozzarella Provolone Ricotta Gjetost and Myseost

CHAPTER FIVE Advanced Cheese Making: The Mold-and Bacteria-Ripened Cheeses

Techniques Equipment Needed White Stilton White Stilton with Blueberries White Stilton with Candied Ginger Blue Stilton Blue Gouda Camembert Fromage Fort Neufchâtel Crottin Muenster

CHAPTER SIX Butter and Ghee

Cultured Butter Ghee

PART 3 BEYOND CHEESE MAKING

CHAPTER SEVEN Serving Your Cheeses

Assembling a Cheese Board Pairing Wine with Cheese Pairing Beer with Cheese

Glossary Index Resources Photography and Illustration Credits Sources About the Author Acknowledgments Copyright Page

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