Gordon Edgar
Author of Cheesemonger: A Life on the Wedge, Cheddar: A Journey to the Heart of America's Most Iconic Cheese and cheese buyer for Rainbow Grocery Cooperative in San Francisco since 1994
Book Recommendations:
Recommended by Gordon Edgar
“Over the last few years, Gianaclis Caldwell has written pretty much every book you need to start a small-scale artisan cheese business. With Mastering Basic Cheesemaking, she turns her attention to home cheesemaking and creates another must-have title. Writing in a way that demystifies the process and makes it accessible to everyone, Caldwell takes the reader logically through many different styles of cheese. This is the kind of book where you don't realize how much you are learning until you get to the end and eat your creations. If you can use a cookbook, this book will show you how to make some great cheese... and also teach you how you did it.” (from Amazon)
This illustrated beginner’s guide covers everything you need to know to start making cheese at home―from tools and techniques to basic milk chemistry. While the craft of home cheesemaking gains in popularity, most books on the subject gloss over the fundamentals. Mastering Basic Cheesemaking is a complete hands-on guide to making cheese and other fermented dairy products from scratch, geared toward helping the novice cheesemaker get started in their home kitchens. This fully illustrated practical guide covers topics such as: Understanding your ingredients, tools and techniquesWhipping up "instant cheeses" such as ricotta and paneer while learning basic milk chemistryProgressing to fermented dairy products such as kefir, yogurt and sour creamUsing bacteria and coagulant to create spreadable and tender cheeses like quark, chevre, cream cheese and American style cottage cheeseGraduating to curdled, aged and ripened cheese―mozzarella, feta, cheddar, gouda, and parmesan.
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