Mastering Artisan Cheesemaking: The Ultimate Guide for Home-Scale and Market Producers
Format: PDF / Kindle (mobi) / ePub
The key to becoming a successful artisan cheesemaker is to develop the intuition essential for problem solving and developing unique styles of cheeses. There are an increasing number of books on the market about making cheese, but none approaches the intricacies of cheesemaking science alongside considerations for preparing each type of cheese variety in as much detail as Mastering Artisan Cheesemaking.
Indeed, this book fills a big hole in the market. Beginner guides leave you wanting more content and explanation of process, while recipe-based cookbooks often fail to dig deeper into the science, and therefore don’t allow for a truly intuitive cheesemaker to develop. Acclaimed cheesemaker Gianaclis Caldwell has written the book she wishes existed when she was starting out. Every serious home-scale artisan cheesemaker―even those just beginning to experiment―will want this book as their bible to take them from their first quick mozzarella to a French mimolette, and ultimately to designing their own unique cheeses.
This comprehensive and user-friendly guide thoroughly explains the art and science that allow milk to be transformed into epicurean masterpieces. Caldwell offers a deep look at the history, science, culture, and art of making artisan cheese on a small scale, and includes detailed information on equipment and setting up a home-scale operation. A large part of the book includes extensive process-based recipes dictating not only the hard numbers, but also the concepts behind each style of cheese and everything you want to know about affinage (aging) and using oils, brushes, waxes, infusions, and other creative aging and flavoring techniques. Also included are beautiful photographs, profiles of other cheesemakers, and in-depth appendices for quick reference in the preparation and aging room. Mastering Artisan Cheesemaking will also prove an invaluable resource for those with, or thinking of starting, a small-scale creamery.
Let Gianaclis Caldwell be your mentor, guide, and cheering section as you follow the pathway to a mastery of cheesemaking. For the avid home hobbyist to the serious commercial artisan, Mastering Artisan Cheesemaking is an irreplaceable resource.
is 5.33. Salt: Unmold cheeses onto draining mat, and sprinkle with salt and let sit at room temperature for 2–4 hours. Affinage: Age at 55°F (13°C) and 90 to 95 percent RH. Beginning on the third day of aging, wash cheeses with a 3 percent brine every other day for three washings. Then wash with B. linens solution twice weekly for 3 weeks (see here for more on mixing a washing solution). Continue to age until desired texture is achieved. Turn daily during affinage. Large-Batch Guidelines
diameter). Turn cheeses after 5 minutes, then again after 30 minutes. After second turn add light pressing weight of about half that of the cheeses. Turn again after 2 hours. If rind has not closed, add more weight. Ideal room temperature during draining is 72°F (22°C). Salt: Unmold when curd pH has reached 5.3 to 5.4 (usually after about 4 to 6 hours of pressing). Brine cheeses in heavy brine for 2 hours per 2-pound (1-kg) cheese. Affinage: Age at 55°F (13°C) and 95 percent RH. Wash twice
11–13 ml single-strength rennet (5.5–6.5 ml double strength) Salt: Heavy brine A girolle is a tool used to cut rosettes from the top of a hard cheese. Extra-Hard Piquant Cheese This spicy, piquant group is built on the strengths of the high-fat milk of sheep and traditional methods that introduce lipase (enzymes that break down fat) into the process. Traditional Italian Pecorino Romano, Siciliano, and Sardo PDO cheeses are hard to extra-hard, salty, and develop a distinctive aroma and
quite the coagulating power of their animal and microbial cousins, but they can add some interesting variety to your cheese. Dave Bleckmann’s Guide to Making Thistle Coagulant For me the allure of growing and harvesting my own rennet and using it to make cheese in my own kitchen was irresistible. It was a natural follow-up to the hobby of home cheesemaking itself, allowing me to take one more step down the path of “doing it myself” when making cheese. In my climate (USDA Zone 8b), cardoons
reaches the right temperature, I add the culture. After the recommended ripening time, I take another milk sample and repeat the process above to get a pH reading. That number is recorded on the log or make sheet, and I keep going with the process. I usually don’t check the pH again until curd has reached the right texture and I believe that it is ready to drain. Sometimes I don’t even do it then, but that is only because I am usually making a cheese that I make so frequently that its behavior