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Mastering Artisan Cheesemaking: The Ultimate Guide for Home-Scale and Market Producer

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345 pages, Paperback

First published September 19, 2012

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About the author

Gianaclis Caldwell

9 books22 followers

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5 stars
69 (55%)
4 stars
38 (30%)
3 stars
12 (9%)
2 stars
5 (4%)
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0 (0%)
Displaying 1 - 7 of 7 reviews
Profile Image for Christiana.
7 reviews1 follower
August 25, 2014
I'm a total nerd and this book was very science heavy. It's more than you can possibly ever want to know about cheese making, but it certainly helps you understand the science about it and why things can go wrong and what to do to fix problems. I like that the "recipe" section is very loose and gives you and general type of cheese to make, but encourages you to be creative. I can't wait to make some cheese! I'm really glad I bought this book and know I will come back to it time and time again for reference.
Profile Image for Kim McKay.
Author 8 books2 followers
November 22, 2015
Gianaclis Caldwell is undoubtedly an accomplished and knowledgable farmer and cheese maker! This book is crammed with information and very professional. I am thankful for it! Here's the but...I think her cheesemaking heart is in a chemistry lab with umpteen meters, producing artisan goat cheeses for competitions. My cheese making heart is in the Alps, with a copper kettle and wood fire, producing cheese for my family from our good cow.

More importantly, this is the sort of book that may boggle beginners by giving all the details necessary to become a creative master of the art. Believe the title! Any batch of cheese has about 5492 ways it can go wrong. Caldwell will help you know which one you're looking at, how to adjust next time with precision, and make creative refinements. But there is so much to learn about making cheese that there is no shame in starting with a recipe and following it cluelessly and slavishly. Once you've done that, you'll love the expert advice here. If you sort of wish you'd majored in chemistry or microbiology, you'll be thrilled. If you sort of wish you were hiking the Alps, you'll still appreciate the beautifully, even lovingly, presented details.
1 review
April 27, 2020
Whether you are a first time cheesemaker or an artisan producer, this book is full of guidance and of the chemistry behind cheesemaking.
Be prepared for an intriguing and comprehensive read that you will be sure to add to your library. Thank you Gianiclis for taking the time to share you expertise!
Profile Image for Lacey Addis.
17 reviews
September 22, 2022
Extremely helpful book. I enjoy learning the science behind the process of making cheese and this one is very thorough. It is not merely a recipe book, but it shows how to make each category of cheese and how to tweak it to make the different variations. I will definitely be using this one as a reference book in the future.
Profile Image for Cait.
20 reviews
August 29, 2021
My go-to resource for learning how to make cheese with my fresh goat milk I get from Lilly!
Profile Image for Dale.
11 reviews
May 1, 2013
I may never become a cheese maker myself but Caldwell's book is a fascinating read covering both the science and the art of the process. I will certainly keep this one just in case I want to turn out a wheel of blue cheese or crave some fresh, home-made Mozzarella!
Displaying 1 - 7 of 7 reviews

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