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Mastering Artisan Cheesemaking: The Ultimate Guide for Home-Scale and Market Producers Paperback – September 19, 2012


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Mastering Artisan Cheesemaking: The Ultimate Guide for Home-Scale and Market Producers + Artisan Cheese Making at Home: Techniques & Recipes for Mastering World-Class Cheeses + Home Cheese Making: Recipes for 75 Homemade Cheeses
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Product Details

  • Paperback: 368 pages
  • Publisher: Chelsea Green Publishing; 1 edition (September 19, 2012)
  • Language: English
  • ISBN-10: 1603583327
  • ISBN-13: 978-1603583329
  • Product Dimensions: 8 x 0.8 x 10 inches
  • Shipping Weight: 2.3 pounds (View shipping rates and policies)
  • Average Customer Review: 4.9 out of 5 stars  See all reviews (75 customer reviews)
  • Amazon Best Sellers Rank: #11,005 in Books (See Top 100 in Books)

Editorial Reviews

From Booklist

The first point to make is that this oversize book is stunningly presented, with easy-on-the-eye text, helpfully broken up by subject headings, several on a page. And the photographic illustrations are in rich color and with clear detailing that makes the close-up shots comfortable on the eye as well. This handbook is for readers serious in their interest in and pursuit of home cheesemaking. With authority and clarity, the author delves deeply into the subject, explaining all the scientific aspects of the processes involved (in her words, “the beautiful interplay of science and art that goes into creating truly great cheeses”), including measuring acid development, aging cheese, adding flavors to cheese, and thinking about various ideas for equipment and work space. Part two is, as the author indicates, where the fun begins. Recipes are offered and explained in very easy terms. A complete package. --Brad Hooper

Review

Booklist-
"The first point to make is that this oversize book is stunningly presented, with easy-on-the-eye text, helpfully broken up by subject headings, several on a page. And the photographic illustrations are in rich color and with clear detailing that makes the close-up shots comfortable on the eye as well. This handbook is for readers serious in their interest in and pursuit of home cheesemaking. With authority and clarity, the author delves deeply into the subject, explaining all the scientific aspects of the processes involved (in her words, 'the beautiful interplay of science and art that goes into creating truly great cheeses'), including measuring acid development, aging cheese, adding flavors to cheese, and thinking about various ideas for equipment and work space. Part two is, as the author indicates, where the fun begins. Recipes are offered and explained in very easy terms. A complete package."



ForeWord Reviews-
"Somewhere between art and science, cheesemaking is not for the faint of heart. Caldwell begins her guide to the enterprise with a great deal of science. An extremely nuanced process becomes friendly through the author’s cheery advice and enthusiasm, then the book transitions into recipes that range from simple to quite advanced. A great guide for beginners and experts alike, Caldwell makes sense of the culture of cheese-making. Between recipes and advice, Caldwell gives credit to other experts in the field, pointing to relevant books, suppliers, and masters of the craft. The book also features a useful glossary of terms, an appendices with a troubleshooting guide, quick reference guide, and resources list. The layout is easy to read and well-organized; pictures illustrate what the end product should look like, a useful referent for those new to the process. More experienced cheesemakers will find ample difficulty to suit their study. Recipes start with the history of the cheese, then list ingredients, steps, and large-batch guidelines. From equipment to acidity, humidity to storage, Caldwell takes care to make sense of every step and each element. Throughout the process, she offers multiple options for further study and understanding, encouraging her readers to embrace the art, science, and community of cheesemaking. Caldwell’s comforting and impassioned talk of cheese will encourage any student willing to take on the adventure of cheesemaking. With its depth of information, this book will keep on giving as cheesemakers increase their mastery of the craft."



Bookwatch Review-

Home hobbyists and any serious about commercial artisans will find Mastering Artisan Cheesemaking the ultimate key to moving from very basic ideas to creating masterpiece cheeses. Recipe-based cheese-making books alone often fail to cover the science and art of small-scale cheese making for all skill levels: this book packs in some thirty basic recipes with profiles of cheesemakers from around the world, information on home-scale equipment and cheese aging, and more. The result is a powerful recommendation that goes far beyond recipes alone to delve into the art and science of cheesemaking.



“Easy to understand and fun to read, Mastering Artisan Cheesemaking provides valuable information on every aspect of cheesemaking—an excellent resource for both cheese makers and cheese lovers.”—Sally Fallon Morell, President, The Weston A. Price Foundation, and cheesemaker

 



"I am truly knocked out by this wonderful book. Mastering Artisan Cheesemaking is simply superb, and well-nigh flawless. Caldwell's voice comes through so clear, friendly, and free of clinicality. I have learned so much that I didn't realize I didn't know. In fact, the book is so good I'm a little embarrassed that I didn't even know how badly I needed it, and feel I am a vastly improved master cheesemonger for having been blessed with reading it."--Steven Jenkins, author of Cheese Primer



"If only Mastering Artisan Cheesemaking had been available a decade or so ago--my cheese making adventures would have been a lot less stressful. Already I see this as the new go-to book for my workshop attendees. Gianaclis Caldwell presents her method of making cheese as an intuitive process, and broaches the truly formidable task of the science of cheese making in an understandable way that only someone that has learned in the classroom and worked in the cheese room can. The section on surface ripened cheese is especially good since these cheeses are more difficult to ripen. Go out and get this book, if you haven't already."--Jim Wallace, New England Cheesemaking Supply Company



“Gianaclis Caldwell has poured her generous mind and heart into this book, and reveals the secret life of one of humanity’s most delicious foods. Mastering Artisan Cheesemaking is a wealth of in-depth information won by first-hand experience, yet it’s friendly and reassuring and skillfully unpacks the science and craft of cheesemaking for the interested hobbyist and the artisan alike. After reading it, I’m more fascinated by cheese than ever! My next project may well be a few little bloomy rinds. . . .”—Margo True, Food Editor, Sunset Magazine



"Mastering Artisan Cheesemaking is the one book that tells you everything you need to know to become an award-winning cheese maker. Caldwell's practical and straightforward explanations make this entire book (along with its amusing anecdotes) a great pleasure to read. She makes it clear that artisan cheesemaking is a serious endeavor; but her light-hearted approach will remove the fear factor and inspire you to make a go of it anyway. And for everyone who just loves to eat fine artisan cheeses, this book will elevate your respect for all that goes into their creation. Among the recent bounty of books on cheese, this one is a must-have."--Max McCalman, author of Mastering Cheese



"I am in awe! For anyone who has ever written a book or sweated over a cheese vat, you know that both require artistry, focus and discipline, dedication, time and more time, and perhaps a bit of creative insanity. Gianaclis Caldwell has either a twin or a clone! As an accomplished artisan enterprise in Southern Oregon, her cheeses from Pholia Farm are beautiful, luscious, and consistently at the top of the game. In her new book, she argues eloquently for the strong relationship between art and science, for deeper understanding and appreciation of milk, and the chemistry and alchemy of a cheese vat. With dozens of recipes, she guides us to create delicious, consistently top-quality cheeses. And as the landscape of American artisan cheese heads towards 1,000 small-scale producers, Mastering Artisan Cheesemaking offers each of them new insights, essential knowledge, and encouragement to experiment and succeed. I deeply admire and respect her ability, standards, and work ethic...now if I could just figure out how she did both!"--Jeffrey P. Roberts, author of The Atlas of American Artisan Cheese



"Mastering Artisan Cheesemaking is a must-have book for the aspiring cheesemaker or cheesemonger. Not only is it amazingly easy to use as a reference book - laying out cheese science in as clear and jargon-free a way as possible - it's also a fun time for the cheese obsessed reader. Why does that rind look like that? How does that cheese get that amazing flavor? I'll admit, this book helped clear up some misperceptions I have held for twenty years about the way certain cheeses are made. I've read this once, but I know I will be referring to it over and over again.--Gordon Edgar, author of Cheesemonger: A Life on the Wedge



"Gianaclis Caldwell has combined her extensive knowledge as an award-winning cheesemaker with complementary information from a variety of sources to create a practical guide that will delight both aspiring and seasoned home-scale cheesemakers. Mastering Artisan Cheesemaking will be a valuable addition to any home cheesemaker's library."--Paul Kindstedt, author of Cheese and Culture and American Farmstead Cheese



"Mastering Artisan Cheesemaking is a beautiful book, rich in theory and practice. Whether you want to deepen your appreciation and understanding for cheese, produce for your family, or bring artisanal cheeses to market, you won't be disappointed."--Shannon Hayes, author of Radical Homemakers and Long Way on a Little



"Gianaclis Caldwell, a farmstead cheese maker of famously delicious cheeses, has--amazingly--revealed all her hard-earned secrets in this wonderful new book. Reading Mastering Artisan Cheesemaking is like taking an advanced cheese making class--not only do we learn how to make cheese at home, we learn the science behind the process, from flocculation to affinage. A must-read for anyone who wants to make cheeses at home."--Novella Carpenter, author of Farm City: The Education of an Urban Farmer



“I have been waiting for a book like Mastering Artisan Cheesemaking for years. Gianaclis Caldwell’s detailed, thorough, and accurate guide is a godsend for both home cheesemakers just starting out as well as experienced professionals. Gianaclis has answered all of my tough questions in this remarkable tome; my only regret is that I needed this guide years ago when I was just starting out.”—Kurt Timmermeister, author of Growing a Farmer and commercial cheesemaker


More About the Author

The often cited adage "Those that can't do, teach" definitely does not apply to the work of Gianaclis Caldwell. In addition to actively managing their 70 head herd of dairy goats, Gianaclis is the cheesemaker and owner (along with her husband, Vern Caldwell) of Pholia Farm, a licensed dairy located on 24 of the 200 plus acres she grew up on in southern Oregon. Pholia is well known for its artisan, aged raw milk cheeses; classes on small-dairy, goat husbandry, and cheesemaking at all levels; and off-grid, sustainable life-style focus.

Facebook Page
https://www.facebook.com/pages/Gianaclis-Caldwell/409644159053571

Blog and Speaking,Class,and Book signing calendar
http://gianacliscaldwell.wordpress.com/

Farm and Cheese Creamery
http://www.pholiafarm.com

Customer Reviews

4.9 out of 5 stars
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See all 75 customer reviews
It is easy to read, simple to find what you are looking for and has great pictures.
CrowsDairy
Gianaclis Caldwell goes into detail about the science behind cheese making, but gives you the information in an easy to understand format.
Ian&Janet Treuer
I have quite a bit of experience making just a couple kinds of cheese and have read several books on the subject.
J. Williams

Most Helpful Customer Reviews

35 of 36 people found the following review helpful By lachevriere on September 27, 2012
Format: Paperback
Mastering Artisan Cheesemaking: The Ultimate Guide for Home-Scale and Market Producers

I am a cheesemaker, farmer, artist, and lover of all things natural and beautiful. I've amassed a plethora of cheese and vintage recipe books... I wouldn't want to give up a one!! HOWEVER, if you could afford just one book on cheese... Mastering Artisan Cheesemaking is 'Best All Around'. Gianaclis Caldwell gives credit to those who have gone before her, and they in turn have given her the credence she deserves for this accomplishment!

My very anticipated copy arrived three days ago, and I already need another one! This book is beautiful inside and out, and is chock-full of color photos! I must have one coffee table version; but I find the book to be such a comprehensive and easy to read guide that I'll need a copy in the cheese kitchen that can become well-worn with constant use!

One last, but very important thing... its really hard to keep a cheesemaker interested in a book from cover to cover. I can't even describe in words on how many levels I am enjoying this book.

Congratulations Gianaclis, and I can't wait to see what you do next!

Rona Myers Sullivan
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19 of 20 people found the following review helpful By Rose B. on January 7, 2013
Format: Paperback
I am a newly licensed cheesemaker from Wisconsin and offer home cheesemaking classes in my home. Even after taking all those classes and passing the state exams, I still wanted more specific information about artisan cheeses, when to use certain cultures, trouble shooting when things don't go according to plan, and the options for aging and preserving cheese (affinage). This book fills all the gaps for me. The variety of cheeses featured, the recipes for both small (1-4 gallons) and large (12 gallon) batches is perfect for my home cheese makers and my 15 gallon pasteurizer vat. The book has great culture choice charts and a fun feature called "thinking outside the vat" which is a problem solving Q&A page. This feature will test your understanding of the process. If you are just starting out, Ricki Carroll's "Home Cheese Making" is easy and supplies are readily available from her New England Cheese Supply Company, but when you are ready to really understand the 'Magic' by which milk is transformed into so many different cheeses-- this is a MUST-HAVE-BOOK. Gianaclis has done a remarkable job putting all this information into a reader friendly format- it is like taking a cheesemaker's short course without leaving home. (Without the travel and expense). Do I sound excited? This book sits at the top of my cheese book library !! Rose B.
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13 of 15 people found the following review helpful By Anut on October 3, 2012
Format: Paperback
Gianaclis Caldwell's book has got to be the most down to earth, useful collection of knowledge I have yet read. Everyone should have this book! So many things I had learned the hard way or have yet to learn... addressed so simply in this book! The organizational approach she's used really hangs it all together in a way that leads to understanding what you're doing, far better than the more conventional cheese book. I've tried to view this book with a critical eye and I just can't find anything to complain about, except where was this book when I was first learning?! Her way of speaking is clear and easy to understand. Only on rare occasions did I find myself having to reread a verse--no fault to her! This book sets a new standard by which other books will be compared! It is the most intensive, helpful book I have read.

Did I mention how much I love this book?
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11 of 13 people found the following review helpful By Rashel on September 13, 2012
Format: Paperback Verified Purchase
This book just came in the mail yesterday... it's so good I stayed up until 1 am reading it! I usually go to bed at 9:00 p.m. I wish it was written 3 years ago when I started home cheese making! It answers all my questions on cheese making... all the why's... most books just tell you how... not the why.

My ultimate and favorite health resource/ cookbook is "Nourishing Traditions" by Sally Fallon. This book is the Nourishing Traditions of the cheese world. INCREDIBLE BOOK. I feel so luck to have found it.

--------

Ms. Gianaclis Caldwell, Thank you thank you thank you for writing it! I love your writing style. It's like you're in the kitchen with me explaining all the details on how to make good cheese. You're reading my mind and questions answering all of them. Thank you for NOT making a confusing or pretentious book. As a new farmstead home cheese-maker, the last two points are very important!

This is what I was missing in the tons of cheese books I've amsted trying to figure out home artisan cheese making! I will be forever grateful to you.

Thanks again,

Rashel
[...]
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8 of 9 people found the following review helpful By bbracken677 on October 8, 2012
Format: Paperback
By far most of the cheesemaking books I have ordered I have awaited delivery with much anticipation, only to be disappointed. They are either technical and dry, or lacking in the information I need to improve my craft. That was not the case with "Mastering Artisan Cheesemaking" by Gianaclis Caldwell....this is my "goto" book with regards to cheesemaking. I make cheese as a hobby, and am always looking for a way to improve my knowledge and skills. I am not a farmstead cheesemaker, but rather more of an "urban cheesemaker". I can imagine that this book would be beneficial to the amateur cheesemaker of any walk in life and probably to one who is just starting in the profession as well.
This book is chock full of the information you are looking for. Easy to read and yet extremely informative, it will not disappoint!
I love Gianaclis's writing style...it's like I wrote it for myself.

Thanks Giana!

Bruce
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