200 Easy Homemade Cheese Recipes: From Cheddar and Brie to Butter and Yogurt

This bestselling book makes it easy to create delicious, artisanal cheeses at home using fresh milk. With step-by-step instructions, new photos, prep times, and a 32-page troubleshooting section, it guides you from simple fresh cheeses to complex aged varieties—perfect for beginners and seasoned cheese makers alike.

[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.

Discover the satisfying art of cheese making in this updated edition.

This bestselling book has been designed to help you create wonderful cheeses that approximate the flavors and textures of many cheeses from around the world -- at home in the comfort of your own kitchen.

Discover and indulge in the taste of fresh handmade cheeses and experience the joy of creating outstanding food from a simple ingredient: fresh milk. These excellent recipes feature easy-to-follow step-by-step instructions that take the stress and guesswork out of creating artisanal-quality cheeses at home. You will find recipes for everything from fresh unripened cheeses to aged ones with complex rinds.

An enticing new cover, an all-new 32 page troubleshooting section, new step-by-step photos as well as the new inclusion of preparation times with each recipe will be welcomed by both novice and experienced cheese makers.

Here''s a sampling of some of the cheeses you can make:

• Fresh Cheeses: traditional Ricotta and fresh goat cheeses
• Stretched-Curd Cheeses: Bocconcini, Provolone and Mozzarella
• Mold-Ripened Cheeses: Brie, Camembert with Calvados
• Blue-Veined Cheeses: Gorgonzola, Roquefort, White Stilton
• Washed-Rind Cheeses: Muenster, Brick, Limburger
• Washed-Curd and Semisoft Cheeses: Colby, Edam, Fontina
• Semifirm and Hard Cheeses: Emmental, Jarlsberg, Cheddar
• Ethnic & Regional Cheeses: Feta, Paneer, Domiati
• Yogurt & Kefir: Bulgarian-Style Yogurt, Kefir Cheese
• Butter, Buttermilk and Crème Fraîche: Orange Honey Butter, Clotted Cream

Rounding out this fantastic book are comprehensive descriptions of basic cheese-making steps and techniques along with information on and illustrations of all the necessary techniques, equipment and tools. It also chronicles the fascinating history of cheese along with serving and presentation instructions.

• | Author: Debra Amrein-Boyes
• | Publisher: Robert Rose Inc
• | Publication Date: Aug 29, 2013
• | Number of Pages:
• | Language:
• | Binding: Paperback / softback
• | ISBN-13: 9780778804659
• | ISBN-10: 0778804658