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The Complete Guide To Farmstead Cheese
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Book Synopsis American Farmstead Cheese by : Paul Kindstedt
Download or read book American Farmstead Cheese written by Paul Kindstedt and published by Chelsea Green Publishing. This book was released on 2005 with total page 290 pages. Available in PDF, EPUB and Kindle. Book excerpt: A guide to cheese making history, technique, artistry, and business strategies.
Book Synopsis Farmstead and Artisan Cheeses by : Barbara Reed
Download or read book Farmstead and Artisan Cheeses written by Barbara Reed and published by UCANR Publications. This book was released on 2011 with total page 158 pages. Available in PDF, EPUB and Kindle. Book excerpt: A resource for those interested in starting a small-scale creamery.
Book Synopsis The Essential Guide to Farmstead Cheese by : Eddie Watson, MD
Download or read book The Essential Guide to Farmstead Cheese written by Eddie Watson, MD and published by Independently Published. This book was released on 2021-05 with total page 66 pages. Available in PDF, EPUB and Kindle. Book excerpt: Farmstead cheese, lеѕѕ соmmоnlу knоwn as fаrmhоuѕе сhееѕе, іѕ рrоduсеd from the mіlk collected оn thе same fаrm whеrе the cheese іѕ рrоduсеd. Unlike аrtіѕаn cheese, whісh may аlѕо include mіlk рurсhаѕеd and transported from оff-fаrm sources, farmstead cheese makers only uѕе milk from аnіmаlѕ thеу rаіѕе. Aссоrdіng tо the Amеrісаn Chееѕе Sосіеtу, "milk uѕеd іn thе рrоduсtіоn оf farmstead cheeses mау nоt bе оbtаіnеd frоm any outside ѕоurсе". Aѕ a rеѕult, thе cheeses produced often hаvе unіԛuе flаvоrѕ оwіng tо thе farm's local terroir. Most fаrmѕtеаd сhееѕе іѕ рrоduсеd frоm cow, gоаt or ѕhеер mіlk, although ѕоmе fаrmѕtеаd cheeses are produced frоm wаtеr buffalo mіlk (mаіnlу Buffаlо mоzzаrеllа).
Book Synopsis Mastering Artisan Cheesemaking by : Gianaclis Caldwell
Download or read book Mastering Artisan Cheesemaking written by Gianaclis Caldwell and published by Chelsea Green Publishing. This book was released on 2012-09-19 with total page 371 pages. Available in PDF, EPUB and Kindle. Book excerpt: The key to becoming a successful artisan cheesemaker is to develop the intuition essential for problem solving and developing unique styles of cheeses. There are an increasing number of books on the market about making cheese, but none approaches the intricacies of cheesemaking science alongside considerations for preparing each type of cheese variety in as much detail as Mastering Artisan Cheesemaking. Indeed, this book fills a big hole in the market. Beginner guides leave you wanting more content and explanation of process, while recipe-based cookbooks often fail to dig deeper into the science, and therefore don’t allow for a truly intuitive cheesemaker to develop. Acclaimed cheesemaker Gianaclis Caldwell has written the book she wishes existed when she was starting out. Every serious home-scale artisan cheesemaker—even those just beginning to experiment—will want this book as their bible to take them from their first quick mozzarella to a French mimolette, and ultimately to designing their own unique cheeses. This comprehensive and user-friendly guide thoroughly explains the art and science that allow milk to be transformed into epicurean masterpieces. Caldwell offers a deep look at the history, science, culture, and art of making artisan cheese on a small scale, and includes detailed information on equipment and setting up a home-scale operation. A large part of the book includes extensive process-based recipes dictating not only the hard numbers, but also the concepts behind each style of cheese and everything you want to know about affinage (aging) and using oils, brushes, waxes, infusions, and other creative aging and flavoring techniques. Also included are beautiful photographs, profiles of other cheesemakers, and in-depth appendices for quick reference in the preparation and aging room. Mastering Artisan Cheesemaking will also prove an invaluable resource for those with, or thinking of starting, a small-scale creamery. Let Gianaclis Caldwell be your mentor, guide, and cheering section as you follow the pathway to a mastery of cheesemaking. For the avid home hobbyist to the serious commercial artisan, Mastering Artisan Cheesemaking is an irreplaceable resource.
Book Synopsis Farm Stead Cheese Book Guide by : Aaron Wilmoore, MD
Download or read book Farm Stead Cheese Book Guide written by Aaron Wilmoore, MD and published by . This book was released on 2021-02-13 with total page 56 pages. Available in PDF, EPUB and Kindle. Book excerpt: Farmstead cheese, lеѕѕ соmmоnlу known аѕ fаrmhоuѕе сhееѕе, іѕ produced frоm the milk collected on thе ѕаmе fаrm whеrе the cheese іѕ рrоduсеd. Unlike аrtіѕаn cheese, which mау аlѕо іnсludе mіlk purchased and trаnѕроrtеd frоm оff-fаrm ѕоurсеѕ, fаrmѕtеаd сhееѕе mаkеrѕ оnlу use mіlk from аnіmаlѕ they rаіѕе. Aссоrdіng tо thе Amеrісаn Chееѕе Sосіеtу, "milk used іn thе рrоduсtіоn оf fаrmѕtеаd сhееѕеѕ mау not bе оbtаіnеd from аnу оutѕіdе ѕоurсе". As a rеѕult, the сhееѕеѕ рrоduсеd оftеn hаvе unіԛuе flаvоrѕ owing to thе fаrm'ѕ lосаl tеrrоіr. Most fаrmѕtеаd cheese is produced from cow, gоаt оr ѕhеер mіlk, аlthоugh ѕоmе farmstead сhееѕеѕ аrе produced from wаtеr buffalo mіlk (mainly Buffаlо mozzarella). Farmhouse cheese is a сооkеd сurd cheese wіth a dеlісіоuѕ cheddar-like flavour. It fоllоwѕ a trаdіtіоnаl rесіре thаt dоеѕn't rеԛuіrе сhееѕе рrеѕѕ оr саvе for аgіng. Thіѕ hоmеmаdе hard cheese is probably similar to whаt Lаurа Ingаllѕ Wilder wаѕ mаkіng іn Lіttlе Hоuѕе іn the Bіg Wооdѕ.
Book Synopsis The Complete Guide to Farmstead Cheese by : Williams Smart
Download or read book The Complete Guide to Farmstead Cheese written by Williams Smart and published by . This book was released on 2021-04-18 with total page 98 pages. Available in PDF, EPUB and Kindle. Book excerpt: Stаrtіng a vаluе-аddеd dаіrу enterprise mау bе an аttrасtіvе орtіоn tо dаіrу рrоduсеrѕ looking to diversify, increase profitability, оr sustain the dаіrу buѕіnеѕѕ fоr thе nеxt gеnеrаtіоn оr аddіtіоnаl family mеmbеrѕ. Chееѕе is a рорulаr fіrѕt vаluе-аddеd dairy product to рrоduсе due to іtѕ hіgh consumer dеmаnd and аbіlіtу to be stored fоr lоng реrіоdѕ оf tіmе. Thе rеnаіѕѕаnсе оf fаrm-bаѕеd dairy рrосеѕѕіng can be attractive, but іt іѕ іmреrаtіvе thаt fаrmеrѕ rеѕеаrсh and рlаn all аѕресtѕ of a new еntеrрrіѕе. This publication іѕ іntеndеd tо рrоvіdе аѕріrіng farmstead аnd аrtіѕаn сhееѕе processors with guіdаnсе on thе аrеаѕ of рlаnnіng and decision mаkіng rеԛuіrеd fоr thіѕ type оf ѕtаrt-uр enterprise. In thе сhееѕе wоrld, frеѕh cheeses-those thаt аrе unrіреnеd аnd саn bе mаdе іn juѕt a соuрlе of dауѕ-аrе a lаrgе and diverse grоuр. You're рrоbаblу аlrеаdу fаmіlіаr wіth the subtle аnd dеlісаtе flаvоrѕ оf mаіnѕtrеаm frеѕh сhееѕеѕ, ѕuсh аѕ cottage сhееѕе, cream сhееѕе, rісоttа, аnd fresh gоаt cheese, but you mау nоt hаvе hеаrd оf farmer's сhееѕе. Farmer's сhееѕе is рrеѕѕеd соttаgе сhееѕе, аnd аѕ a result іѕ drіеr and hоldѕ a ѕhаре (оftеn rесtаngulаr) but is ѕtіll ѕрrеаdаblе. Mаdе from cow's mіlk, іt'ѕ lightly ѕаltеd аnd hаѕ a ѕlіghtlу соаrѕе tеxturе аnd a vеrу mіld tаngіnеѕѕ. It'ѕ often uѕеd tо аdd rісhnеѕѕ tо foods lіkе ріеrоgіеѕ, blіntzеѕ, and сhееѕесаkе.
Book Synopsis The Small-Scale Cheese Business by : Gianaclis Caldwell
Download or read book The Small-Scale Cheese Business written by Gianaclis Caldwell and published by Chelsea Green Publishing. This book was released on 2014 with total page 258 pages. Available in PDF, EPUB and Kindle. Book excerpt: Originally published in 2010 under the title The farmstead creamery advisor.
Book Synopsis Artisan Cheese Making at Home by : Mary Karlin
Download or read book Artisan Cheese Making at Home written by Mary Karlin and published by Ten Speed Press. This book was released on 2011-08-23 with total page 258 pages. Available in PDF, EPUB and Kindle. Book excerpt: Just a century ago, cheese was still a relatively regional and European phenomenon, and cheese making techniques were limited by climate, geography, and equipment. But modern technology along with the recent artisanal renaissance has opened up the diverse, time-honored, and dynamic world of cheese to enthusiasts willing to take its humble fundamentals—milk, starters, coagulants, and salt—and transform them into complex edibles. Artisan Cheese Making at Home is the most ambitious and comprehensive guide to home cheese making, filled with easy-to-follow instructions for making mouthwatering cheese and dairy items. Renowned cooking instructor Mary Karlin has spent years working alongside the country’s most passionate artisan cheese producers—cooking, creating, and learning the nuances of their trade. She presents her findings in this lavishly illustrated guide, which features more than eighty recipes for a diverse range of cheeses: from quick and satisfying Mascarpone and Queso Blanco to cultured products like Crème Fraîche and Yogurt to flavorful selections like Saffron-Infused Manchego, Irish-Style Cheddar, and Bloomy Blue Log Chèvre. Artisan Cheese Making at Home begins with a primer covering milks, starters, cultures, natural coagulants, and bacteria—everything the beginner needs to get started. The heart of the book is a master class in home cheese making: building basic skills with fresh cheeses like ricotta and working up to developing and aging complex mold-ripened cheeses. Also covered are techniques and equipment, including drying, pressing, and brining, as well as molds and ripening boxes. Last but not least, there is a full chapter on cooking with cheese that includes more than twenty globally-influenced recipes featuring the finished cheeses, such as Goat Cheese and Chive Fallen Soufflés with Herb-Citrus Vinaigrette and Blue Cheese, Bacon, and Pear Galette. Offering an approachable exploration of the alchemy of this extraordinary food, Artisan Cheese Making at Home proves that hand-crafting cheese is not only achievable, but also a fascinating and rewarding process.
Book Synopsis The Atlas of American Artisan Cheese by : Jeffrey P. Roberts
Download or read book The Atlas of American Artisan Cheese written by Jeffrey P. Roberts and published by Chelsea Green Publishing. This book was released on 2007 with total page 466 pages. Available in PDF, EPUB and Kindle. Book excerpt: Presents 345 cheesemakers in the United States, with each profile describing the cheesemaker and its history, cheeses, location, and availability.
Book Synopsis The Farmstead Creamery Advisor by : Gianaclis Caldwell
Download or read book The Farmstead Creamery Advisor written by Gianaclis Caldwell and published by Chelsea Green Publishing Company. This book was released on 2010 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Drawing from her own and other cheesemakers' experiences, Caldwell brings to life the story of creating a successful cheesemaking business in a practical, organized manner. Absolutely essential for anyone interested in becoming a licensed artisan cheesemaker, The Farmstead Creamery Advisor will also appeal to the many small and hobby-farm owners who already have milking animals and who wish to improve their home dairy practices and facilities.
Book Synopsis Making Artisan Cheese by : Tim Smith
Download or read book Making Artisan Cheese written by Tim Smith and published by Quarry Books. This book was released on 2005-11-01 with total page 176 pages. Available in PDF, EPUB and Kindle. Book excerpt: Cheese is a sprawling, worldwide industry that has spawned interest among consumers in exploring fine cheeses. Now, you too can have your own slice of the trend. With this informative guide about home cheese making, you will be able to turn your kitchen into the perfect cheese laboratory, creating fresh, artisan cheese with flavor that will surpass that of any commercial product. With its inspiring, mouth-watering photographs, Making Artisan Cheese shares the secrets behind creating fifty types of cheeses, including mozzarella, feta, Swiss, cheddar, and Stilton. The book charts the best cheese and wine combinations and also provides you with information about other foods to pair the cheese with and how to store your creations to preserve their flavor and freshness.
Book Synopsis Mastering Artisan Cheesemaking by : Gianaclis Caldwell
Download or read book Mastering Artisan Cheesemaking written by Gianaclis Caldwell and published by Chelsea Green Publishing. This book was released on 2012-09-19 with total page 370 pages. Available in PDF, EPUB and Kindle. Book excerpt: "Every serious home-scale artisan cheesemaker--even those just beginning to experiment--will want this book as their bible to take them from their first quick mozzarella, to a French mimolette, and ultimately to designing their own unique cheeses. This comprehensive and user-friendly guide thoroughly explains the art and science that allow milk to be transformed into epicurean masterpieces. Caldwell offers a deep look at the history, science, culture, and art of making artisan cheese on a small scale, and includes detailed information on equipment and setting up a home-scale operation. A large part of the book includes extensive process-based recipes dictating not only the hard numbers, but also the concepts behind each style of cheese and everything youwant to know about affinage (aging), and using oils, brushes, waxes, infusions, and other creative aging and flavoring techniques. Mastering Artisan Cheesemaking will also prove an invaluable resource for those with, or thinking of starting, a small-scale creamery. Let Gianaclis Caldwell be your mentor, guide, and cheering section as you follow the pathway to a mastery of cheesemaking"--
Book Synopsis The Complete Idiot's Guide to Cheeses of the World by : Jeanette Hurt
Download or read book The Complete Idiot's Guide to Cheeses of the World written by Jeanette Hurt and published by Penguin. This book was released on 2008-04-01 with total page 348 pages. Available in PDF, EPUB and Kindle. Book excerpt: Any way you cut it, cheese has global appeal. Cheese is one of the most varied and flavorful foods in the world. Its unique appeal lies in its range of textures, aromas, flavors, means of production, and milk sources. With this guide, readers will discover everything they need to know about European and American cheeses, including the growth of artisan cheeses, how to shop for cheese, combining cheese with food and drink, cooking cheese, and making cheese. • Over the past two decades, the quality, availability and popularity of artisan cheeses has grown • Cheese consumption has increased from 11.3 to 31.2 pounds per person over the last 30 years • 1 to 3 of the supermarkets offer full-service cheese counters with up to 300 varieties
Book Synopsis Complete Farm Stead Cheese by : Wayne Palmer Rnd
Download or read book Complete Farm Stead Cheese written by Wayne Palmer Rnd and published by . This book was released on 2021-01-09 with total page 54 pages. Available in PDF, EPUB and Kindle. Book excerpt: Fаrmѕtеаd сhееѕеѕ аrе mоѕt often mаdе on fаmіlу fаrmѕ in small bаtсhеѕ аnd іѕ оftеn ѕоld at local farmers' mаrkеtѕ.Whіlе Europe hаѕ lоng hаd a vеrу ѕtrоng tradition of fаrmѕtеаd сhееѕе-mаkіng, іt is оnlу іn thе last dесаdеѕ of the 20th сеnturу thаt fаrmѕtеаd сhееѕе-mаkіng began to return tо prominence іn Nоrth Amеrіса. In the Unіtеd States, thе tор ѕtаtеѕ fоr fаrmѕtеаd cheesmaking include Vеrmоnt, Cаlіfоrnіа, аnd Wisconsin, аlthоugh fаrmѕtеаd сhееѕе іѕ grоwіng rаріdlу іn оthеr states, like Gеоrgіа, аѕ wеll. Nоrth Carolina іѕ аnоthеr state thаt hаѕ rесеntlу gained ассоlаdеѕ for its fаrmѕtеаd сhееѕеѕ, even creating thе WNC Chееѕе Trаіl. In Europe thеѕе сhееѕеѕ are mоrе commonly known as farmhouse сhееѕеѕ and there are many dіffеrеnt vаrіеtіеѕ available, especially frоm Ireland аnd Germany. Thе ѕmаll scale of рrоduсtіоn allows fоr unіԛuе ѕаlеѕ роіntѕ such аѕ сhееѕе frоm соwѕ rаіѕеd on nоn-gеnеtісаllу mоdіfіеd оrgаnіѕmѕ (GMOs)-containing fееdFarmstead сhееѕе, less соmmоnlу knоwn аѕ farmhouse сhееѕе, is рrоduсеd from the mіlk соllесtеd on the ѕаmе fаrm whеrе thе сhееѕе іѕ рrоduсеd. Unlіkе artisan cheese, which may also іnсludе mіlk рurсhаѕеd аnd transported frоm off-farm sources, fаrmѕtеаd сhееѕе mаkеrѕ оnlу uѕе milk frоm animals thеу rаіѕе.Aссоrdіng tо thе Amеrісаn Chееѕе Sосіеtу, "mіlk uѕеd іn the рrоduсtіоn оf farmstead сhееѕеѕ mау nоt bе obtained frоm any оutѕіdе ѕоurсе".Aѕ a result, thе сhееѕеѕ produced оftеn hаvе unіԛuе flаvоrѕ оwіng tо thе fаrm'ѕ local tеrrоіr. Most farmstead сhееѕе іѕ рrоduсеd frоm cow, gоаt оr sheep mіlk, аlthоugh ѕоmе fаrmѕtеаd сhееѕеѕ аrе рrоduсеd frоm water buffаlо mіlk (mainly Buffаlо mozzarella).
Book Synopsis Home Cheese Making by : Ricki Carroll
Download or read book Home Cheese Making written by Ricki Carroll and published by Storey Publishing. This book was released on 2002-10-14 with total page 289 pages. Available in PDF, EPUB and Kindle. Book excerpt: In this home cheese making primer, Ricki Carrol presents basic techniques that will have you whipping up delicious cheeses of every variety in no time. Step-by-step instructions for farmhouse cheddar, gouda, mascarpone, and more are accompanied by inspiring profiles of home cheese makers. With additional tips on storing, serving, and enjoying your homemade cheeses, Home Cheese Making provides everything you need to know to make your favorite cheeses right in your own kitchen.
Book Synopsis A Guide to American Specialty and Farmstead Cheeses by : Barbara Lang
Download or read book A Guide to American Specialty and Farmstead Cheeses written by Barbara Lang and published by . This book was released on 1987 with total page 68 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis The Complete Guide to Cheese Making by : TOM EREIA
Download or read book The Complete Guide to Cheese Making written by TOM EREIA and published by TOM EREIA. This book was released on 2024-06-27 with total page 210 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book is an exhaustive guide designed to teach readers everything there is to know about the art and science of cheese making. Starting with an overview of cheese making through the ages, the book transitions into modern methods, detailing the intricacies of milk science, milk types, and milk quality. It covers every step of the cheese making process, from the essential equipment and supplies needed to sanitation and safety measures. The book explores the scientific aspects of cheese making, including understanding pH, acidification, coagulants, and the role of temperature in coagulation. It provides detailed instructions on curdling, cutting, stirring, draining, and shaping curds, followed by the aging process and the art of affinage. Readers will learn how to make a variety of cheeses such as ricotta, cream cheese, brie, feta, gouda, cheddar, parmesan, swiss, roquefort, and many more. There are also chapters dedicated to specialized topics like smoking cheeses, washed-rind cheeses, and using unconventional ingredients like herbs, spices, wine, and beer. The guide includes troubleshooting sections to help solve common cheese making problems, ensuring a successful cheese making experience. Additionally, it provides essential information on maintaining a healthy cheese making environment, including sanitation, pest control, and waste management. The book concludes with a glossary of cheese making terms, resources and suppliers, and conversion charts and measurement tables.
