Artisan Cheese Making at Home · Techniques and Recipes for Mastering World-Class Cheese by Karlin, Mary -- Read -- Imperial Library of Trantor

Index

Cover Title Page Copyright Contents Foreword Introduction Chapter 1: Cheese Making Basics

Building Your Skills: The Habits of Successful Cheese Making Equipment and Supplies Ingredients: The Building Blocks of Cheese Processes and Techniques

Chapter 2: Beginning Cheese Making

Mascarpone Low-Fat Panir Queso Blanco Whole Milk Ricotta Whey Ricotta Cultured Butter Crème Fraîche Buttermilk Sour Cream Cultured Sour Cream Yogurt Yogurt Cheese with Mint Greek-Style Yogurt Cabécou Real Cream Cheese Crème Fraîche Cottage Cheese Crescenza Basic Chèvre O’banon Fromage Blanc Queso Fresco Quark Cotija Ricotta Salata Feta Halloumi

Chapter 3: Intermediate Cheese Making

Traditional Mozzarella

Burrata Queso Oaxaca Bocconcini

Junket Mozzarella Braided String Cheese

Bread Cheese

Kasseri Provolone

Smoked Scamorza

Dill Havarti Edam Boule Fontina Gouda Jack Cheese Just Jack Alpine-Style Tomme Gruyère

Tea-Smoked Gruyère

Jarlsberg Saffron-Infused Manchego Parmesan Romano Asiago Pepato American Brick Caerphilly Colby Brew-Curds Cheddar Cheddar-Jalapeño Cheese Curds Farmhouse Chive Cheddar Irish-Style Cheddar

Double-Milled Cheddar Brin d’Amour Cocoa-Rubbed Dry Jack Cheese Lavender Mist Chèvre Honey-Rubbed Montasio Rustico Foglie di Noce

Chapter 4: More Advanced Cheese Making

Crème Fraîche Brie American-Style Brie Bucheron Camembert Coulommiers Craggy Cloaked Cabra Crottin

Fromage à l’Huile

The Goat Experience Mushroom-Infused Camembert Bloomy Robiola Saint-Marcellin Valençay Ale-Washed Coriander Trappist Cheese Cabra Al Vino Desert Sunset Pavé Washed-Rind Teleme-Style Lemon Vodka Spirited Goat Époisses Morbier

Wood-Fired Morbier Mixed-Milk Morbier

Port Salut Reblochon Taleggio Bloomy Blue Log Chèvre Blue Gouda Buttermilk Blue Cambozola Coastal Blue Gorgonzola

Smoked Brandy-Pecan Gorgonzola

Roquefort Stilton

Chapter 5: Cooking with Artisan Cheeses

Maple-Planked Brie with Mushroom-Walnut Ragout Smoked Mozzarella–Eggplant Fritters with Roasted Tomato–Herb Sauce Grilled Grape Leaf Goat Cheese Toasts with Citrus Tapenade Taleggio Fonduta Grilled Cumin Flatbreads with Tomato-Ginger Chutney and Crème Fraîche Cottage Cheese Goat Cheese and Chive Fallen Soufflés with Herb-Citrus Vinaigrette Manchego and Saffron Flan Herb Salad with Chèvre- and Bacon-Stuffed Figs Bocconcini and Roasted Tomato Pasta Salad Spinach Salad with Charred Ricotta Salata and Caramelized Oranges Cobb Salad with Buttermilk Blue Dressing Moroccan Chickpea Soup with Harissa and Yogurt Cheese Tortilla Soup with Grilled Shrimp, Cotija, and Avocado-Tomatillo Salsa Curried Saag Panir Grilled Chiles Rellenos Stuffed with Queso Oaxaca, Mushrooms, and Sweet Potato Blue Cheese, Bacon, and Pear Galette Grilled Apple, Jack, and Curry Sandwich Yogurt and Dill No-Knead Bread Cheddar and Chive Scones Blue Cheese and Toasted Walnut Fudge Brownies Caramelized Apple Tart with Cheddar Crust Vanilla Bean Fontainebleau with Pistachio Brittle Ricotta-Filled Chocolate Crepes with Nutella and Sour Cherry Preserves Stone Fruit Phyllo Tarts with Mascarpone-Cardamom Ice Cream

Acknowledgments Glossary Resources Bibliography Index

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