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Making Artisan Cheese: Fifty Fine Cheeses That You Can Make in Your Own Kitchen (Quarry Book) Paperback – November 1, 2005

3.8 out of 5 stars 27 customer reviews

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"Grilled Cheese Kitchen" by Heidi Gibson
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Editorial Reviews

About the Author

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

  • Series: Quarry Book
  • Paperback: 176 pages
  • Publisher: Quarry Books (November 1, 2005)
  • Language: English
  • ISBN-10: 1592531970
  • ISBN-13: 978-1592531974
  • Product Dimensions: 8 x 0.5 x 10 inches
  • Shipping Weight: 1.4 pounds (View shipping rates and policies)
  • Average Customer Review: 3.8 out of 5 stars  See all reviews (27 customer reviews)
  • Amazon Best Sellers Rank: #668,114 in Books (See Top 100 in Books)

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Customer Reviews

Top Customer Reviews

Format: 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.
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Format: 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.
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Format: Paperback
I've made five recipes from this book and all of them had to be modified to work. Sometimes a crucial step is left out (like when to add the dried onion and chives to the Cotswold); sometimes a step is omitted; often the recipes call for too much rennet; and the recipes in general are sloppy. Ricki Carroll's book is much more reliable.
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Format: 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.
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Format: Paperback
I consider myself fairly good at following directions, and can make most anything with a good recipe. While this book has some good inspirations and the recipes may be ok, there is not sufficient detailed information on cheese making if you are just starting out. If you are a beginner cheese maker like I am, I would look for another book.
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Format: Paperback
This is an interesting book. It has many recipes and some are more helpful than others. All-in-all there is a lot of information and it is very useful. Having taken courses from several cheesemakers, it is nice to get another perspective. However I would note that some information might be hard to follow for someone unfamiliar with the process.
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Format: Paperback
Don't waste you time on this book. The pictures are beautiful but the recipes are inaccurate and will dissappoint you. The recipes are not what I think of Artisian - instead he tells you how to make the most popular cheese just like the other cheese making books. If you want a good cheese making book try The Cheesemaker's Manual by Margaret Peters-Morris or Home Cheesemaking by Ricki Carrol.
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Format: Paperback
I found some of Tim Smith's recipes to be inaccurate and quite differing from like recipes contained in The Cheesemaker's Manual by Margaret Peters-Morris, Home Cheesemaking by Ricki Carrol, and Cheese Making at Home from the Center for Essential Education. Consider his recipe for Cabra al Vino - the list of ingredients make no mention of salt, but it mentions adding salt in the procedure. I would be very cautious before using any of his recipes without first comparing them to other recipes, considering the investment of time, labor and expense necessary to produce cheese. I'm disappointed.
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