The Cheesemaker's Apprentice: An Insider's Guide to the Art and Craft of Homemade Artisan Cheese, Taught by the Masters

The Cheesemaker's Apprentice: An Insider's Guide to the Art and Craft of Homemade Artisan Cheese, Taught by the Masters

Sasha Davies, David Bleckmann

Language: English

Pages: 177

ISBN: 2:00183220

Format: PDF / Kindle (mobi) / ePub

The Cheesemaker's Apprentice: An Insider's Guide to the Art and Craft of Homemade Artisan Cheese, Taught by the Masters

Sasha Davies, David Bleckmann

Language: English

Pages: 177

ISBN: 2:00183220

Format: PDF / Kindle (mobi) / ePub


How to Make Your Own Handcrafted Cheese

Learn to make cheese from the masters. Pick up the fundamentals of cheese making, and then gain behind-the-scenes insight from 19 interviews with industry experts. This apprenticeship will teach you to take control of your ingredients and processes. Your results will be delicious. Inside:· 
· All the basics you need to get started: ingredients, equipment, taxonomy, techniques, process, and how it works
· 16 illustrated, step-by-step recipes—for fresh cheese, washed curd, grana-style, blue cheese, and more—that will build your skills
· In-depth interviews on everything from the microbiology of cheese to making it to selling it—how cheese works, and how to make it work for you
· Tricks of the trade from experts on mozzarella, Cheddar, Comté, Parmigiano Reggiano, Stilton, and more
· Tips on selecting, handling, storing, tasting, and pairing cheese, so it will be presented perfectly whether your goal is to make it at home, sell it, or simply enjoy it

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that most cheesemakers consider in making their evaluation. Cleanliness Clean milk is free of antibiotic residues, is not contaminated with pathogenic bacteria, and comes from healthy animals. flavor At a minimum, a cheesemaker would be interested in milk that didn’t have off-flavors and of course would prefer milk that tasted delicious. Taste, however, is subjective, and the flavor profile of milk is different depending on species (cow, goat, sheep) and also breed. Components Milk is made up of

graze on wild alpine pastures, which influence and enhance the flavors in the milk and thus the cheese. (Fogra 39) Job:04-28320 Title:RP-The Cheesemaker’s Apprentice #175 DTP:204 Page:72 5/10/12 4:26 PM 5/10/12 4:50 PM 001-176_283 001-176_283 0/12 4:26 PM 0/12 4:50 PM 73 Steaming whey flows out of the cheese vat and through a screen to catch tiny bits of curd before the liquid goes into the floor drains at Meadow Creek Dairy. 001-176_28320.indd 73 001-176_28320.indd 73 (Text) (RAY)

group, but they are an indicator that pathogenic organisms may be present. Chapter 8: alpine-style Cheese Named for the mountains where they originated, alpine, or mountain, cheeses are some of the most majestic in the global cheese canon. The evolution of these cheeses can be traced back to the collective needs of those farming in the valleys of the massive mountain ranges in Switzerland and France. In the winter the valleys were blanketed with snow and farmers needed to reserve, dry, and

had a once-in-a-lifetime opportunity with Cabot Clothbound to really do something on a scale that would change the way that the artisan cheese industry is organized in the U.S. We took our experience as a startup farmstead cheesemaker as the basis for a business plan to try and address some of the challenges and lower the barriers to entry. If we’d had somebody around that was going to buy our cheese right after we made it, ripen it in a facility so we didn’t have to make the investment in

CheeSeMAKeR’S AppRentiCe from dAvId: AckNoWLedGmeNTS from SASHA Alyce Birchenough and Mateo Kehler, thank you for serving informally (possibly unknowingly) as my industry advisors throughout this project and honestly throughout my entire career in cheese. I am indebted to the interviewees whose words give this book depth and texture; thank you for your invaluable time and for candidly sharing your expertise. To my partners, David Bleckmann, home cheesemaker extraordinaire, and Leela Cyd, the

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