Books

Practical Cheesemaking

$15.25

Practical Cheesemaking gives detailed advice on all aspects of the complex cheesemaking process for both the commercial cheesemaker in the dairy and the enthusiastic amateur in the kitchen. Topics covered include necessary equipment and ingredients; scientific processes explained; hygiene and control tests; storage, grading, and packing; and some tempting cheese recipes. Whether you are making cheese for commercial reasons or simply for your own use, Practical Cheesemaking will help you to produce a cheese that you will be proud to serve or to sell.

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The Cheeses of Vermont: A Gourmet Guide to Vermont's Artisanal Cheesemakers

$14.63

In recent years the number of artisanal and farmstead cheesemakers in Vermont has exploded. These dedicated craftspeople make distinctive, high-quality cheeses from the milk of their own cows, sheep, and goats; age them in their own caves; and ship them to restaurants, gourmet food markets, and cheese lovers all over the world.Henry Tewksbury, a cheese expert and a passionate devotee of handcrafted Vermont cheese, is your guide to the cheeses, their makers, and their stories. He gives a brief overview of the cheesemaking process, introduces us to the cheesemakers and their herds, and then describes dozens of varieties in delectable detail. He tells you where to go and when to visit to see the cheeses being made, and provides details on where Vermont cheeses can be purchased, both within and outside the state.

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The New American Cheese: Profiles of America's Great Cheesemakers & Recipes for Cooking with Cheese

$23.33

EVERYBODY LOVES CHEESE. Dripping from the tip of a hot slice of pizza, bubbling across a rich broth, or freshly grated over a bowl of creamy pasta, cheese flavors all of our favorite foods. American cheese no longer just means manufactured : At supermarkets and gourmet shops across the country, hand-crafted domestic cheeses have taken the place of factory-processed and imported brands.Cheese is the next great culinary revolution in this country. Ten years ago, only a handful of specialty cheesemakers could be found in America. Today, there are more than 200. Like wine from Long Island's North Fork to California's Sonoma Valley, domestic cheeses vary by region, recipe, and family. Connoisseurs are following the growth of the specialty American cheese business with the same fervor they've applied to fine wines. The New American Cheese celebrates the cheesemaking renaissance, fueled by this explosion of interest.The New American Cheese takes an in-depth look at the art and craft of cheesemaking, and includes a history of cheese in this country. Author Laura Werlin profiles more than 50 of America's top cheesemakers and offers 80 inventive recipes showcasing the new cheeses available today. Nutritional facts; information on how to buy, store, and taste cheese; a directory of mail-order sources; and an extensive glossary make The New American Cheese an indispensable guide for amateur cheese lovers and experienced epicures alike. Seventy-five evocative photos by award-winning photographer Martin Jacobs capture the whole story -- from the pastoral dairy farms to the artisanal cheesemakers to the delicious finished dishes.

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The Practice of Soft Cheesemaking - A Guide to the Manufacture of Soft Cheese and the Preparation of Cre

$24.95

The Practice of Soft Cheesemaking - A Guide to the Manufacture of Soft Cheese and the Preparation of Cre

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