From Fresh and Soft to Firm, Blue, Goat's Milk, and More; Recipes for 100 Favorite Cheeses
November 15, 2018
Making cheese at home, something many might consider a daunting task or only for those who raise their own dairy animals, has been growing in popularity as part of the DIY and slow-food movements. This updated fourth edition from Carroll, founder of the New England Cheese Making Supply Company, features recipes for 100 types of cheese (25 more than were included in the third edition), including a range of recipes from commonly available types, such as whole-milk ricotta and mozzarella, to specialty varieties, like Pecorino Pepato and Brillat Savarin. The cheese recipes are arranged in a progression starting with the least complicated, making it a friendly source for beginners. The introductory chapters outline the ingredients, equipment, and techniques used in a way designed to help the reader build a foundational understanding of the chemistry that creates cheese. Short profiles of cheese makers are interspersed throughout, and recipes for accoutrements (jams, chutneys, and the like) and for cheese-based dishes conclude the book. Appendixes include metric conversion charts, a glossary, and a troubleshooting guide.(Reprinted with permission of Booklist, copyright 2018, American Library Association.)