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Cheese It! Start making cheese at home today Paperback – July 10, 2012


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Editorial Reviews

From the Back Cover

Just a short decade ago “American cheese” meant orange individually wrapped slices. In the rural renaissance of the new century, many Americans have discovered the world of real cheese for the first time. From warm, milky mozzarella and handcrafted goat cheese to complicated Monterey Jack and Gorgonzola, cheese makers and cheese lovers have a broad range of delicious fromage to explore and enjoy. For all of the adventurous cheese lovers who want to make the leap to cheese makers, Cheese It! reduces the mysteries of transforming a couple of gallons of milk into a couple of pounds of delicious cheese. Artisanal cheese maker and author Cole Dawson leads the whey for beginners through the art and science of cheese making, including detailed advice on milk, coagulants and curds, equipment, safety, and more.

Fresh Cheese for Today
Begin with homemade butter, cream cheese, and sour cream, and then dip into the perfect starter: soft unripened cheeses such as paneer, Chévre, feta, mascarpone, and ricotta. Discover the brine bath and make everyone’s favorite stretched cheese-mozzarella-as well as scamorza, Mexican Asadero, and provolone.

Hard Cheeses Made Easy
Enter the great aged beauties of the cheese world, Parmesan (Parmigiano-Reggiano) and Pecorino Romano from the north and south of Italy. Create fondue beyond compare with your own Swiss Gruyére and climb to the top of Montasio, the Alpine cousin of Asiago.

Moving On to Semi-Hard Cheese
Cover salting, pressing, and molding curds; the processes of aging and air-drying; and waxing techniques. Try your hand at the mighty Cheddar and its many variations; then move beyond Cheddar to Cantal, Monterey Jack, Cotswold, Caerphilly, and Caciotta. Learn how to wash curds and produce your own Colby, Gouda, and Edam.

Mold on Your Molds
Learn about washing rinds, the aging process, and the introduction of good bacteria. Make Muenster, Brick, Raclette, Tilsit, and Taleggio at home, plus bloomy rind favorites Camembert, Brie, Chaource, and Crottin. Tackle stinky blue cheeses such as Stilton, Roquefort, Fourme d’Ambert, and Gorgonzola.

About the Author

A dedicated cheese maker and home cook, Cole Dawson lives in New York's Hudson River Valley, an area rich in farmstead cheese making. He writes about the renaissance in American cheese making and the growing taste for local cheeses for many print and online magazines. Dawson leads the whey for beginners through the art and science of transforming a few gallons of milk into a few pounds of delicious cheese with entertaining asides about how to cultivate "good" mold while avoiding "bad" mold.
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Product Details

  • Paperback: 176 pages
  • Publisher: Hobby Farm Press (July 10, 2012)
  • Language: English
  • ISBN-10: 1935484303
  • ISBN-13: 978-1935484301
  • Product Dimensions: 11.2 x 8 x 0.5 inches
  • Shipping Weight: 1.7 pounds (View shipping rates and policies)
  • Average Customer Review: 4.8 out of 5 stars  See all reviews (5 customer reviews)
  • Amazon Best Sellers Rank: #666,517 in Books (See Top 100 in Books)

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Most Helpful Customer Reviews

2 of 3 people found the following review helpful By M. L. Hauser on November 11, 2012
Format: Paperback
The introduction, with its engaging history of cheese and cheese-making,the opening chapters describing the basics and the final chapter of suggested ways to serve cheese make this a worthwhile read. And the clear, easy to follow recipes make this a treasure for anyone who might have found the idea of making cheese at home a daunting task.A must-add to your shelf of cookbooks!
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The information is well-written and explained. The illustrations are colorful and helpful for beginners. The processes are broken into easy steps, making the final product more successful
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1 of 2 people found the following review helpful By icanoe1 on July 14, 2013
Format: Paperback Verified Purchase
What to say?????

The service AND the book are fantastic.

I received this book in very short order and it was a crisp, clean new copy and filled with recipes on how to make many different types of cheese.

The shipment of the book was done much sooner than expected and I can only state that all I've ever received from Amazon has been more that 'satisfactory'.

My favorite place to shop on the internet? Amazon.
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By Dorothy I. Thompson on December 21, 2014
Format: Paperback Verified Purchase
Tons of information about the entire cheese making process.
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0 of 1 people found the following review helpful By Mary Van Nortwick on December 13, 2014
Format: Paperback Verified Purchase
Fun book, great info.
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Cheese It! Start making cheese at home today
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