101 Recipes for Making Cheese : Everything You Need to Know Explained Simply

Format:

Book

Author/Creator:

Martin, Cynthia.

Series:

Back to basics cooking 101 recipes for making cheese

Language:

English

Subjects (All):

Cookbooks.

Cooking (Cheese).

Cooking.

Local Subjects:

Cookbooks.

Cooking (Cheese).

Cooking.

Physical Description:

1 online resource (479 p.)

Other Title:

101 Recipes for Making Cheese

Place of Publication:

: Atlantic Publishing Group, 2012.

Language Note:

English

Summary:

There are more than 3,000 different kinds of cheese currently registered with the FDA, and hundreds more made in small villages, towns, and back countries around the world. Since the earliest record of milk cultivation, humans have been creating new kinds of cheese and today it has become one of the most used, popular food items in the world. Rich, creamy, sharp, or spicy cheeses can add a bit of zest to any meal and with the right recipes and the tools needed to make your own, you can start enjoying the joy of cheese from your own kitchen. This book provides 101 of the most popular, well kno

Contents:

""Table of Contents""; ""Introduction: Beyond Plastic-Wrapped Slices � Making Cheese at Home""; ""1. It�s a Cheese World After All""; ""The Real History of Cheese""; ""Cheese Making Today""; ""Why Make Cheese?""; ""2. The Cheese Menu""; ""The Categories""; ""Nutritional Value of Cheese""; ""A Note to the Lactose Intolerant""; ""3. Milk: Everything the Cheese Maker Needs to Know About the Primary Ingredient""; ""The Dairy Cow and Cow�s Milk Cheeses""; ""The Dairy Goat and Goat�s Milk Cheeses""; ""The Dairy Ewe and Sheep�s Milk Cheeses""; ""Deciding Which Milk to Use""

""4. It�s All a Matter of Chemistry""""Rennet""; ""Starter Cultures""; ""Temperature and Cheese Making""; ""pH Balance and How to Check It""; ""The Miracle of Mold""; ""Clean Cheese is Happy Cheese""; ""5. Equipment""; ""For the Beginning Cheese Maker""; ""For the Experienced Cheese Maker""; ""For the Master Cheese Maker: The Cheese Cave""; ""The Cheese Maker�s Best Friend: The Cheese Journal""; ""6. Getting Started: Confidence-Building Recipes""; ""Simple Dairy Recipes""; ""Simple, Fresh Cheeses""; ""7. Expanding Your Horizons: Semi-Firm, Ripened, and Brine-Washed Cheeses""

""A Note on Brine and Washed-Rind Cheeses""""Semi-Firm Cheeses""; ""Washed Rind and Ripened Rind Cheeses""; ""8. Firm Cheeses and Blue Cheese""; ""The Big Blues""; ""Quick Guide to Troubleshooting""; ""9. Man (and Woman) Cannot Live by Cheese Alone""; ""Cheese and Wine: The Basics""; ""Matching Cheese and Beer""; ""Showing Off Your Wares: The Cheese Board""; ""Do the Fondue""; ""Cooking with Cheese""; ""10. Sharing the Bounty: Marketing Your Cheese""; ""You Need a Plan""; ""All Questions Answered, Now What?""; ""11. Getting Connected""; ""Milk""; ""Cheese-making Supplies and Equipment""

""Organizations for Cheese Makers""""Final Thoughts""; ""Glossary of Terms""; ""Bibliography""; ""Author Biography""

Notes:

Description based upon print version of record.

Description based on publisher supplied metadata and other sources.

ISBN:

1-60138-771-7

OCLC:

861785446