Making Artisan Cheese: Fifty Fine Cheeses That You Can Make in Your Own Kitchen (Quarry Book S.) [Paperback]

Tim Smith (Author)

Book Description

Series: Quarry Book S. | Publication Date: November 1, 2005

Cheese is a sprawling, worldwide industry that has spawned interest among consumers in exploring fine cheeses. Now, you too can have your own slice of the trend. With this informative guide about home cheese making, you will be able to turn your kitchen into the perfect cheese laboratory, creating fresh, artisan cheese with flavor that will surpass that of any commercial product.

With its inspiring, mouth-watering photographs, Making Artisan Cheese shares the secrets behind creating fifty types of cheeses, including mozzarella, feta, Swiss, cheddar, and Stilton. The book charts the best cheese and wine combinations and also provides you with information about other foods to pair the cheese with and how to store your creations to preserve their flavor and freshness.

Editorial Reviews

About the Author

Tim Smith is a cheese authority and international cheese buyer who lives, writes, and makes cheese in Woodbury, Connecticut.

Product Details

• Paperback: 176 pages
• Publisher: Quarry Books (November 1, 2005)
• Language: English
• ISBN-10: 1592531970
• ISBN-13: 978-1592531974
• Product Dimensions: 10 x 8 x 0.5 inches
• Shipping Weight: 1.4 pounds (View shipping rates and policies)
• Average Customer Review: 3.6 out of 5 stars  See all reviews (17 customer reviews)
• Amazon Best Sellers Rank: #135,021 in Books (See Top 100 in Books)
  • #41 in Books > Cookbooks, Food & Wine > Cooking by Ingredient > Cheese & Dairy

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Customer Reviews

Most Helpful Customer Reviews

68 of 70 people found the following review helpful:

4.0 out of 5 stars Good for Intermediate Home Cheese Makers, May 1, 2007

By 

MEM - See all my reviews

This review is from: Making Artisan Cheese: Fifty Fine Cheeses That You Can Make in Your Own Kitchen (Quarry Book S.) (Paperback)

I like this book because it has several recipes that are NOT included in Carroll's book (the bible of home cheese making), and lots of really nice pictures, both hand drawn and photographs. That said, I would go with Carroll's book if you're just starting out, as it has more detailed step by step information on the process of making cheese. But once you've mastered those basics, this is a great book for expanding your recipe collection.

53 of 59 people found the following review helpful:

1.0 out of 5 stars Nothing Artisan About It, November 15, 2007

By 

The Rogue Gourmet (Miami, FL) - See all my reviews

This review is from: Making Artisan Cheese: Fifty Fine Cheeses That You Can Make in Your Own Kitchen (Quarry Book S.) (Paperback)

Considering that the title features the word "Artisan" I expected a little more than what other cheesemaking books on the market contain. Instead I found less. It is more of a recap of other cheesemaking 101 primers, with less detail and less information. This book contains nothing of interest to anyone trying to take their cheese making skills to the next level. Steer clear.

30 of 33 people found the following review helpful:

5.0 out of 5 stars Great Book for Cheese Making, May 14, 2007

By 

G. Shearer (Nashville, TN) - See all my reviews
(REAL NAME)   

This review is from: Making Artisan Cheese: Fifty Fine Cheeses That You Can Make in Your Own Kitchen (Quarry Book S.) (Paperback)

This book has many great recipes for delicious cheeses you can make yourself. I found the instructions to be quite clear however it is better suited for someone who already has at least some experience with making cheese. This is a great addition to anyone's cheese making library and I highly recommend it.