Synopsis
Discover the satisfying art of cheese making in this updated edition.
This bestselling book has been designed to help you create wonderful cheeses that approximate the flavors and textures of many cheeses from around the world -- at home in the comfort of your own kitchen.
Discover and indulge in the taste of fresh handmade cheeses and experience the joy of creating outstanding food from a simple ingredient: fresh milk. These excellent recipes feature easy-to-follow step-by-step instructions that take the stress and guesswork out of creating artisanal-quality cheeses at home. You will find recipes for everything from fresh unripened cheeses to aged ones with complex rinds.
An enticing new cover, an all-new 32 page troubleshooting section, new step-by-step photos as well as the new inclusion of preparation times with each recipe will be welcomed by both novice and experienced cheese makers.
Here's a sampling of some of the cheeses you can make:
- Fresh Cheeses: traditional Ricotta and fresh goat cheeses
- Stretched-Curd Cheeses: Bocconcini, Provolone and Mozzarella
- Mold-Ripened Cheeses: Brie, Camembert with Calvados
- Blue-Veined Cheeses: Gorgonzola, Roquefort, White Stilton
- Washed-Rind Cheeses: Muenster, Brick, Limburger
- Washed-Curd and Semisoft Cheeses: Colby, Edam, Fontina
- Semifirm and Hard Cheeses: Emmental, Jarlsberg, Cheddar
- Ethnic & Regional Cheeses: Feta, Paneer, Domiati
- Yogurt & Kefir: Bulgarian-Style Yogurt, Kefir Cheese
- Butter, Buttermilk and Crème Fraîche: Orange Honey Butter, Clotted Cream
Rounding out this fantastic book are comprehensive descriptions of basic cheese-making steps and techniques along with information on and illustrations of all the necessary techniques, equipment and tools. It also chronicles the fascinating history of cheese along with serving and presentation instructions.
"synopsis" may belong to another edition of this title.
About the Author
Debra Amrein-Boyes is one of the top artisanal cheese makers in Canada. She spent several years learning about cheese making in Switzerland, then returned to Canada, where she is now the head cheese maker of The Farm House Natural Cheeses.
"About this title" may belong to another edition of this title.
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200 Easy Homemade Cheese Recipes : From Cheddar and Brie to Butter and Yogurt
Published by
Rose Incorporated, Robert, 2013
ISBN 10: 0778804658
ISBN 13: 9780778804659
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200 Easy Homemade Cheese Recipes
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200 Easy Homemade Cheese Recipes (Paperback or Softback)
Published by
Robert Rose 8/29/2013, 2013
ISBN 10: 0778804658
ISBN 13: 9780778804659
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200 Easy Homemade Cheese Recipes: From Cheddar and Brie to Butter and Yogurt [Paperback] Amrein-Boyes, Debra
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200 Easy Homemade Cheese Recipes: From Cheddar and Brie to Butter and Yogurt
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200 Easy Homemade Cheese Recipes: From Cheddar and Brie to Butter and Yogurt
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200 Easy Homemade Cheese Recipes: From Cheddar and Brie to Butter and Yogurt
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200 Easy Homemade Cheese Recipes (Paperback)
Seller: Grand Eagle Retail, Bensenville, IL, U.S.A.
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Paperback. Condition: new. Paperback. Discover the satisfying art of cheese making in this updated edition. This bestselling book has been designed to help you create wonderful cheeses that approximate the flavours and textures of many cheeses from around the world - at home in the comfort of your own kitchen. Discover and indulge in the taste of fresh handmade cheeses and experience the joy of creating outstanding food from a simple ingredient: fresh milk. These excellent recipes feature easy-to-follow step-by-step instructions that take the stress and guesswork out of creating artisanal-quality cheeses at home. You will find recipes for everything from fresh unripened cheeses to aged ones with complex rinds. An enticing new cover, an all-new 32 page troubleshooting section, new step-by-step photos as well as the new inclusion of preparation times with each recipe will be welcomed by both novice and experienced cheese makers. Here's a sampling of some of the cheeses you can make: . Fresh Cheeses: traditional Ricotta and fresh goat cheeses . Stretched-Curd Cheeses: Bocconcini, Provolone and Mozzarella . Mold-Ripened Cheeses: Brie, Camembert with Calvados . Blue-Veined Cheeses: Gorgonzola, Roquefort, White Stilton . Washed-Rind Cheeses: Muenster, Brick, Limburger . Washed-Curd and Semisoft Cheeses: Colby, Edam, Fontina . Semifirm and Hard Cheeses: Emmental, Jarlsberg, Cheddar . Ethnic & Regional Cheeses: Feta, Paneer, Domiati . Yogurt & Kefir: Bulgarian-Style Yogurt, Kefir Cheese . Butter, Buttermilk and Creme Fraiche: Orange Honey Butter, Clotted Cream AUTHOR: Debra Amrein-Boyes is one of the top artisanal cheese makers in Canada. She spent several years learning about cheese making in Switzerland, then returned to Canada, where she is now the head cheesemaker of The Farm House Natural Cheeses. 32 colour photographs Updated and revised edition of the introduction to the satisfying art of cheesemaking, explaining basic techniques, tools and equipment and offering 200 recipes. Shipping may be from multiple locations in the US or from the UK, depending on stock availability. Seller Inventory # 9780778804659
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200 Easy Homemade Cheese Recipes
Seller: Rarewaves USA, OSWEGO, IL, U.S.A.
Seller rating 5 out of 5 stars
Paperback. Condition: New. Second Edition. Discover the satisfying art of cheese making in this updated edition. This bestselling book has been designed to help you create wonderful cheeses that approximate the flavours and textures of many cheeses from around the world - at home in the comfort of your own kitchen. Discover and indulge in the taste of fresh handmade cheeses and experience the joy of creating outstanding food from a simple ingredient: fresh milk. These excellent recipes feature easy-to-follow step-by-step instructions that take the stress and guesswork out of creating artisanal-quality cheeses at home. You will find recipes for everything from fresh unripened cheeses to aged ones with complex rinds. An enticing new cover, an all-new 32 page troubleshooting section, new step-by-step photos as well as the new inclusion of preparation times with each recipe will be welcomed by both novice and experienced cheese makers. Here's a sampling of some of the cheeses you can make: Fresh Cheeses: traditional Ricotta and fresh goat cheeses. Stretched-Curd Cheeses: Bocconcini, Provolone and Mozzarella. Mold-Ripened Cheeses: Brie, Camembert with Calvados. Blue-Veined Cheeses: Gorgonzola, Roquefort, Stilton.Washed-Rind Cheeses: Muenster, Brick, Limburger. Washed-Curd and Semisoft Cheeses: Colby, Edam, Fontina. Semifirm and Hard Cheeses: Emmental, Jarlsberg, Cheddar. Ethnic and Regional Cheeses: Feta, Paneer, Domiati. Yogurt and Kefir: Bulgarian-Style Yogurt, Kefir Cheese. Butter, Buttermilk and Creme Fraiche: Orange Honey Butter, Clotted Cream. Rounding out this fantastic book are comprehensive descriptions of basic cheese-making steps and techniques along with information on and illustrations of all the necessary techniques, equipment and tools. It also chronicles the fascinating history of cheese along with serving and presentation instructions. Seller Inventory # LU-9780778804659