Title:
Format:
Book
Author:
Publisher, Date:
Irvine, Calif. : Hobby Farm Press, 2012.
Description:
182 p. : ill. ; 26 cm.
Summary:
"Cheese It! Start Making Cheese at Home Today is part of a Hobby Farm Home series--all-you-need-to-know guides on the most popular hobby farming products currently made in the home. Cheese It! details how-to information for making cheese from natural products at home, including unripened cheese, stretched curds, semi-hard cheese, washed rinds, blue cheese, and much more. Popular recipes include mozzarella, brie, cottage cheese, Roquefort, and gouda--just to name a few. A guide full of illustrations, photography, and detailed descriptions, this is the perfect book for the novice cheese maker. This series will appeal to both the hobby farming family and the thousands of urban dwellers longing for a piece of country living"-- Provided by publisher.
Subjects:
Genre:
  
Notes:
Includes bibliographical references (p. [173]-175) and index.
Contents:
Machine generated contents note: HOBBY FARM HOME: MAKING CHEESE -- By -- Cole Dawson -- Chapter 1 A New American Revolution -- Chapter 2 Old World Style, New World Flavor -- Chapter 3 Milk Basics -- Chapter 4 How Milk Becomes Cheese -- Chapter 5 Equipment and Food Safety -- Chapter 6 Soft, Unripened Cheese -- Paneer -- Chèvre -- Feta -- Neufchâtel -- Cream Cheese -- Crème Fraîche -- Mascarpone -- Whey Ricotta -- Gjetost -- Mysost -- Chapter 7 Stretched Curds -- Traditional Mozzarella -- Short-Cut Mozzarella -- Scamorza -- Asadero -- Provolone -- Chapter 8 Semi-Hard Cheese -- Traditional Cheddar -- Goat's Milk Cheddar -- Sage Derby -- Cantal -- Monterey Jack -- Cotswold -- Caerphilly -- Caciotta -- Chapter 9 Washed Curds -- Colby -- Gouda -- Edam -- Leiden -- Chapter 10 Washed Rinds -- Muenster -- Brick -- Raclette -- Tilsit -- Taleggio -- Chapter 11 Bloomy Rinds -- Camembert -- Goat's Milk Brie -- Aged Neufchatel -- Chaource -- Crottin -- Selles-sur-Cher -- Chapter 12 Blue Cheese -- Roquefort -- Fourme d'Ambert -- Stilton -- Gorgonzola -- Chapter 13 Hard Cheese -- Parmesan -- Pecorino Romano -- Swiss Gruyère -- Montasio -- Chapter 14 Serving Your Cheese -- Appendices -- Glossary -- Resources -- Cheese Diary -- Bibliography.
  
LCCN:
2011048539
ISBN:
9781935484301 (pbk.)
1935484303 (pbk.)
Other Number:
744288174
Control Number:
3108490
  
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2012

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