As founder and owner of the 25-year old New England Cheeesemaking Supply Company in Ashfield, Massachusetts, Ricki Carroll is pretty much a pioneer of the trendy and celebrated artisan cheeses made across North America today. Home Cheese Making is an expanded and revised edition of her classic, best selling guide, Cheesemaking Made Easy. Once again Carroll gives us a fun and practical guide for anyone interested in the art of making cheese.
Home Cheese Making contains plenty of cheese history and folklore to get one motivated, and the first section acquaints the reader with the building blocks of cheesemaking. The second section provides 85 recipes for cheeses and other dairy products—from the basics of 30-minute mozzarella, to the more advanced. Among the step-by-step tested recipes for cheese varieties are farmhouse cheddar, gouda, fromage blanc, queso blanco, marscarpone, ricotta and mozzarella. Recipes for dairy products include crème fraíche, sour cream, yogurt, keifer, buttermilk, and clotted cream.
The last section is all about serving cheeses with tips from pros, along with 60 recipes for cooking with cheese—Ricotta Pancakes with Banana Pecan Syrup, and Broiled Pears and Vermont Shepherd Cheese sound enticing.
Going beyond the collection of fine recipes and expert advice, Carroll entertains us with profiles of home cheese makers and stories of people who love to make and eat good cheese, making this book as much an inspiration as it is highly practical. A true classic and must for cheese lovers.
“A thorough and practical guide.”—Bon Appetit
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Posted by Food Junkie on March 25, 2006Categories - Specialty, Misc
