What do you think?
Home-Made Cheese: Artisan Cheesemaking Made Simple
Leading cheesemaker Paul Thomas shows you how to transform milk into cheese at home. His definitive book explains, with easy-to-follow instructions and pictures to guide you through all the stages involved, how to create a wide range of dairy products, from simple yogurt, cream and butter through to mozzarella, lactic cheeses, Cheddar, Stilton, Gouda, Brie and other popular varieties of cheese. There is detailed information on how to set up a home dairy, including the importance of food safety and hygiene; where and how to source milk; an accessible overview of the biochemical processes involved; and all the essential techniques such as milling, draining, pressing, salting, rind-washing, introducing moulds or yeasts, maturing and storing. Featuring 40 classic cheeses, more than 475 beautiful photographs by William Shaw, and a user-friendly troubleshooting section, this book will enable you to develop the skills required, whatever your previous experience or level of expertise.
208 pages, Hardcover
Published December 7, 2016
Ratings & Reviews
Friends & Following
Create a free account to discover what your friends think of this book!
Community Reviews
Displaying 1 - 1 of 1 review
March 3, 2020
One of the best books on artisan cheesemaking I've read to date. Thomas nails it with his splendid step by step instructions and pictures. One of the most thorough in that area. He also highlights the classic cheeses people are looking to make, while introducing others as well.
One of my only critiques is that at times Thomas falls victim to his expansive knowledge of the subject, specifically realted to best methodologies regarding the cheesemaking process. Obviously, that's a good thing regarding credentials. However, in this case, on occasion he seemed to lean into that knowledge without fleshing it out more thoroughly for the less informed reader. For example, his recipe on Caerphilly addresses the aging process, even noting the need to remove mold from the outer surface while affinaging, yet doesn't explain the wrapping/clothing process in this step, but does mention the need to unwrap in the next step. That's a bit contradictory by omission. Clarity in its abundance is a profound help in books like this.
Small critique aside, this book is a solid choice for anyone interested in (a) getting into home cheesemaking and/or (b) interested in learning the science behind the art. Good book!
One of my only critiques is that at times Thomas falls victim to his expansive knowledge of the subject, specifically realted to best methodologies regarding the cheesemaking process. Obviously, that's a good thing regarding credentials. However, in this case, on occasion he seemed to lean into that knowledge without fleshing it out more thoroughly for the less informed reader. For example, his recipe on Caerphilly addresses the aging process, even noting the need to remove mold from the outer surface while affinaging, yet doesn't explain the wrapping/clothing process in this step, but does mention the need to unwrap in the next step. That's a bit contradictory by omission. Clarity in its abundance is a profound help in books like this.
Small critique aside, this book is a solid choice for anyone interested in (a) getting into home cheesemaking and/or (b) interested in learning the science behind the art. Good book!
Displaying 1 - 1 of 1 review