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200 Easy Homemade Cheese Recipes: From Cheddar and Brie to Butter and Yogurt Paperback – August 29, 2013

4.8 out of 5 stars 12 customer reviews

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Editorial Reviews

Review

[Review of previous edition:] What sets this book apart is that Amrein-Boyes is a professional cheesemaker. She's the genius behind The Farm House Natural Cheeses, one of British Columbia's most outstanding artisan cheesemakers. This is important information to know, because it tells you that the author knows what she's talking about...the recipes are written from a cheesemaker's perspective rather than a chef's or home cook's perspective... Helpful troubleshooting tips something I've not seen before in a home cheesemaking book will aid in the diagnosis of problems as they come up...This is one of the best cheesemaking books I've come across. Amrein-Boyes conveys the complexity and rigor of the practice of cheesemaking, while at the same time making the craft accessible to the masses. (Pacific Northwest Cheese Project blog 2009-06-16)

About the Author

Debra Amrein-Boyes is one of the top artisanal cheese makers in Canada. She spent several years learning about cheese making in Switzerland, then returned to Canada, where she is now the head cheese maker of The Farm House Natural Cheeses.

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Product Details

  • Paperback: 408 pages
  • Publisher: Robert Rose; 2 edition (August 29, 2013)
  • Language: English
  • ISBN-10: 0778804658
  • ISBN-13: 978-0778804659
  • Product Dimensions: 7 x 0.9 x 10 inches
  • Shipping Weight: 1.4 pounds (View shipping rates and policies)
  • Average Customer Review: 4.8 out of 5 stars  See all reviews (12 customer reviews)
  • Amazon Best Sellers Rank: #420,461 in Books (See Top 100 in Books)

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Customer Reviews

Top Customer Reviews

Format: Paperback Verified Purchase
I got this book recently and have made few cheeses following the recipes. I think it is a good book that provides a wide range of recipes but some details are missing. Example, when you are told to set the curds into the mold and wait 6 hours, no info is given as to what temperature this process should be held. I know it seems picky but recipe is a recipe, you need all details.
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Format: Paperback
I bought this book years ago, and hundreds of cheeses later it's still my favorite, much annotated with my own pH points and observations. I recommend it to anyone starting to make cheese. I believe it to be the very best book for beginners, but it is also a handy resource for the experienced cheese maker.
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Format: Paperback
This book will help the reader develop a newfound respect for all the care, skill and proper timing that goes into making that glorious substance known as cheese. User friendly directions on everything from using the proper equipment and tools to troubleshooting such problems as discoloration, mold and hard textures. If you are looking for a new challenge as a chef or foodie, Debra Amrein-Boyes' second edition of "200 Easy Homemade Cheese Recipes" are guaranteed to keep you interested and amused. Contains good international information about sourcing the necessary ingredients. The book covers such a wide range of cheese varieties, it also serves as a helpful guide to unfamiliar cheeses located in the gourmet case of your local favorite deli or supermarket.
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Format: Paperback Verified Purchase
Love it! Great for newbies and experienced cheese makers
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Format: Paperback Verified Purchase
Good book,easy to follow-----but alot of recipies call for Sheep and Goat milk that the average person has no access to. The only other complaint would be the authors use of in -exact press pressures (low-medium-firm) and her description of psi has some faulty thinking ( a 2 inch block on top of a 6 inch follower will not change the amount of pressure----we experimented with her theory and it is just plain wrong
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Format: Paperback
Love it! Very informative and easy to follow. I'll be making cheeses of all kinds and making my friends fat with treats thanks to this book. I even bought a "cheese cave" on amazon too, a 12 bottle dual zone wine fridge. Next Summer, I'm digging a real cave in the yard to expand and be more traditional.
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