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The Making Of Farmstead Goat Cheeses
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Book Synopsis The Making of Farmstead Goat Cheeses by : Jean-Claude Le Jaouen
Download or read book The Making of Farmstead Goat Cheeses written by Jean-Claude Le Jaouen and published by Cheesemaker's Journal. This book was released on 1987 with total page 218 pages. Available in PDF, EPUB and Kindle. Book excerpt: Outlines all of the basic principles of farmstead goat cheese production and includes in-depth recipes for a number of cheeses. Provides information on the nature of goat milk and goat milk cheeses and gives an insight into the daily process involved in making a variety of goat cheeses. Also provides information on the quality and characteristics of goat cheese. This book was published in order to provide assistance to all of those who have a professional interest in goat cheese, including the farmstead and specialty goat cheese producer, the dairy officials in charge of regulating the cheese industry, retailers and wholesalers of goat cheeses, chefs and caterers who use goat cheeses in their creations, and others.
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 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 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 The Fabrication of Farmstead Goat Cheese by : Jean Claude Le Jaouen
Download or read book The Fabrication of Farmstead Goat Cheese written by Jean Claude Le Jaouen and published by . This book was released on 1990 with total page 206 pages. Available in PDF, EPUB and Kindle. Book excerpt:
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 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 The Perils and Pleasures of Domesticating Goat Cheese by : Miles Cahn
Download or read book The Perils and Pleasures of Domesticating Goat Cheese written by Miles Cahn and published by Catskill Press. This book was released on 2003 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: A humorous recounting of how Coach Farm was created. Located in Columbia County in upstate New York, it is one of the largest goat dairies in the U.S., producing a line of goat cheeses made in the tradition of French farmstead goat cheese.
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.
Download or read book Goat Cheese written by Maggie Foard and published by Gibbs Smith. This book was released on 2008 with total page 145 pages. Available in PDF, EPUB and Kindle. Book excerpt: Goat Cheese combines the recipes for foods you love with the natural goodness of goat cheese and goat's milk. With over 70 delicious recipes for appetizers, breakfast, lunch, and dinner, there is always time for Goat Cheese. Once you've tried the Sweet Ricotta Pancakes topped with bananas and strawberries, Cherry Oatmeal Scones with chevre or fromage blanc, Lamb Tenderloins stuffed with eggplant and feta, or the Espresso Cheesecake Brownie, you will forget that cows even exist! Maggie Foard studied horticulture at the City College of San Francisco (CCSF), but she wasn't introduced to fresh goat cheese until she went on a school field trip ten years ago with her son to the local goat farm. She simply fell in love with not only goat cheese but the whole goat farm! Incorporating goat cheese and other goat dairy into cooking was just a natural consequence, since she was already an avid chef. Maggie lives on twelve acres in rural San Mateo County of California, with her husband, Jim, and their teenage son, Eric. She raises her own chickens for eggs and has dogs, cats, goats, ducks, peacocks, and a rooster.
Book Synopsis Cheese and Culture by : Paul Kindstedt
Download or read book Cheese and Culture written by Paul Kindstedt and published by Chelsea Green Publishing. This book was released on 2012-04-01 with total page 274 pages. Available in PDF, EPUB and Kindle. Book excerpt: "Behind every traditional type of cheese there is a fascinating story. By examining the role of the cheesemaker throughout world history and by understanding a few basic principles of cheese science and technology, we can see how different cheeses have been shaped by and tailored to their surrounding environment, as well as defined by their social and cultural context. Cheese and Culture endeavors to advance our appreciation of cheese origins by viewing human history through the eyes of a cheese scientist. There is also a larger story to be told, a grand narrative that binds all cheeses together into a single history that started with the discovery of cheese making and that is still unfolding to this day. This book reconstructs that 9000-year story basedon the often fragmentary information that we have available. Cheese and Culture embarks on a journey that begins in the Neolithic Age and winds its way through the ensuing centuries to the present. This tour through cheese history intersects with some ofthe pivotal periods in human prehistory and ancient, classical, medieval, renaissance, and modern history that have shaped western civilization, for these periods also shaped the lives of cheesemakers and the diverse cheeses that they developed. The bookoffers a useful lens through which to view our twenty-first century attitudes toward cheese that we have inherited from our past, and our attitudes about the food system more broadly. This refreshingly original book will appeal to anyone who loves history, food, and especially good cheese"--Provided by publisher.
Book Synopsis Dairy Chemistry and Biochemistry by : P. F. Fox
Download or read book Dairy Chemistry and Biochemistry written by P. F. Fox and published by Springer. This book was released on 2015-06-19 with total page 598 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book is the most comprehensive introductory text on the chemistry and biochemistry of milk. It provides a comprehensive description of the principal constituents of milk (water, lipids, proteins, lactose, salts, vitamins, indigenous enzymes) and of the chemical aspects of cheese and fermented milks and of various dairy processing operations. It also covers heat-induced changes in milk, the use of exogenous enzymes in dairy processing, principal physical properties of milk, bioactive compounds in milk and comparison of milk of different species. This book is designed to meet the needs of senior students and dairy scientists in general.
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 Storey's Guide to Raising Dairy Goats, 5th Edition by : Jerry Belanger
Download or read book Storey's Guide to Raising Dairy Goats, 5th Edition written by Jerry Belanger and published by Storey Publishing, LLC. This book was released on 2018-02-06 with total page 297 pages. Available in PDF, EPUB and Kindle. Book excerpt: This best-selling handbook is packed with detailed information on housing, feeding, and fencing dairy goats. It’s been the trusted resource on the topic for farmers and homesteaders since it was originally published in 1975, and the new edition — completely updated and redesigned — makes Storey’s Guide to Raising Dairy Goats more comprehensive and accessible than ever. In-depth sections explain every aspect of milking, including necessary equipment, proper hand-milking techniques, and handling and storing the milk. New color illustrations show each stage of kidding, and substantial chapters on dairy goat health and breeding include the most up-to-date research and practices.
Book Synopsis Goat Cheese by : Mont-Laurier Benedictine Nuns
Download or read book Goat Cheese written by Mont-Laurier Benedictine Nuns and published by . This book was released on 1983 with total page 100 pages. Available in PDF, EPUB and Kindle. Book excerpt:
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 200 Easy Homemade Cheese Recipes by : Debra Amrein-Boyes
Download or read book 200 Easy Homemade Cheese Recipes written by Debra Amrein-Boyes and published by Robert Rose. This book was released on 2013 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: How to create artisanal-quality cheeses, butters and yogurts.
