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Home Cheese Making, 4th Edition
From Fresh and Soft to Firm, Blue, Goat’s Milk, and More; Recipes for 100 Favorite Cheeses
Description
The completely updated fourth edition features 35 new cheese recipes, color photography of step-by-step techniques, and new profiles of contemporary cheese makers. The additions to this comprehensive volume reflect the broader selection of cheeses available in specialty food stores and groceries, including burrata, stracchino, Brillat-Savarin, D’Affinois, Cambrales, Drunk Gouda, Pecorino Pepato, goat milk’s gouda, and more. Companion recipes are included for cheese plate condiments and classic cheese dishes. For cheese lovers wanting to make their own, Ricki Carroll’s expert advice is the key to success.
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Praise
“I just wanted to make edible cheese for my family, but Ricki — with her precise yet engaging recipes — lured me so deeply into the magic and science of cheese making that I have yet to escape, and it’s been thirty-five years.” — Mary Keehn, Founder, Cypress Grove Cheese
“This magical idea of making cheese at home was one of the first skills I set my sights on as a fledgling homesteader. Home Cheese Making has been my primary guide throughout all my home dairy adventures, and my sticky, tattered copy is a testament to the usefulness of this book! Without a doubt, this is the homemade cheese resource I recommend the most.” — Jill Winger, Author, The Prairie Homestead Cookbook
“Home Cheese Making is a timeless classic. Ricki Carroll has been inspiring cheese makers at home for a generation and she continues to demystify the world’s most complex food in this latest edition.” — Mateo Kehler, Cofounder, Jasper Hill Farms
Praise for previous editions of Home Cheese Making:
“[Ricki Carroll] has inspired artisans from the Loire to Las Vegas. She’s the Billy Graham of Cheese.” — Barbara Kingsolver, from Animal, Vegetable, Miracle.
“In the beginning, there was Ricki. In fact, I’m not sure there would have been the revolution we’ve had in American cheese making if not for her. It certainly wouldn’t have been as far ranging, deep, or fun.” — Clark Wolf, Food Consultant and Contributing Authority to Food Arts magazine
“This book covers everything the novice cheesemaker needs to know about making delicious cheese on the first try” — San Francisco Examiner
“A must-read for anyone interested in cheese making!…offering abled cheese makers knowledge to excel at their craft and novices a world of information…” — Jodi Wische, Old Chatham Sheepherding Co.
“For 20 years, I have recommended [Ricki Carroll’s book] …for home cheese making help. Now Ricki has written an improved and expanded version to serve for the next 20 years.” — Laura Chenel, Founder and President of Laura Chenel’s Chevre, Inc.
“…For anyone interested in learning how to make cheese at home, this book is unquestionably the one they need to have.” — Ari Weinzweig, Co-Founder of Zingerman’s Delicatessen, Ann Arbor, Michigan
“A thorough and practical guide.” — Bon Appetit