Home cheese making from fresh and soft to firm, blue, goat's milk, and more
Widely acclaimed as "the Cheese Queen," Ricki Carroll has guided thousands of home cheese makers and inspired the burgeoning popularity of artisanal cheese making with her classic book, Home Cheese Making, first published in 1982, with over 400,000 copies in print.
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| Main Author: | |
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| Format: | Books Print Book |
| Language: | English |
| Published: |
North Adams, MA :
Storey Publishing,
2018.
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| Edition: | 4th edition. |
| Subjects: | |
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Table of Contents:
- Part 1. Getting started
- Ingredients
- Equipment
- Techniques
- part 2. Recipes for all types of cheese
- Fresh cheese
- Soft and semi-soft ripened cheese
- Hard and semi-hard cheese
- Blue cheese
- Goat cheese
- Whey cheese
- Cultured dairy products
- part 3. For the love of cheese
- Tips and techniques for serving cheese
- Breakfast, brunch, and bread
- Dips, spreads, and small bites
- Soups, salads, and sides
- Main courses
- Desserts and drinks.
