Artisan Cheese Making at Home PDF
Preview Artisan Cheese Making at Home
Copyright © 2011 by Mary Karlin Foreword copyright © 2011 by Peter Reinhart Photographs copyright © 2011 by Ed Anderson All rights reserved. Published in the United States by Ten Speed Press, an imprint of the Crown Publishing Group, a division of Random House, Inc., New York. www.crownpublishing.com www.tenspeed.com Ten Speed Press and the Ten Speed Press colophon are registered trademarks of Random House, Inc. Library of Congress Cataloging-in-Publication Data Karlin, Mary. Artisan cheese making at home : techniques and recipes for mastering world-class cheeses / Mary Karlin ; photography by Ed Anderson. p. cm. Summary: “A contemporary guide to making 100 artisan cheeses at home, with an extensive primer on ingredients, equipment, and techniques”—Provided by publisher. Includes bibliographical references and index. 1. Cheesemaking. 2. Cookbooks. I. Title. SF271.K37 2011 641.3’73—dc22 2011004548 eISBN: 978-1-60774044-5 v3.1_r1 Farmhouse Chive Cheddar Reblochon at 2 months CONTENTS Foreword Introduction CHAPTER 1 Cheese Making Basics: Equipment, Ingredients, Processes, and Techniques Building Your Skills: The Habits of Successful Cheese Making Equipment and Supplies Ingredients: The Building Blocks of Cheese Processes and Techniques CHAPTER 2 Beginning Cheese Making: Fresh Direct-Acidification Cheeses, Cultured Dairy Products, Fresh Culture-Ripened Cheeses, and Salt-Rubbed and Brined Cheeses Mascarpone Low-Fat Panir Queso Blanco Whole Milk Ricotta Whey Ricotta Cultured Butter Crème Fraîche Buttermilk Sour Cream Cultured Sour Cream Yogurt Yogurt Cheese with Mint Greek-Style Yogurt Cabécou Real Cream Cheese Crème Fraîche Cottage Cheese Crescenza Basic Chèvre O’banon Fromage Blanc Queso Fresco Quark Cotija Ricotta Salata Feta Halloumi CHAPTER 3 Intermediate Cheese Making: Stretched-Curd and Semisoft, Firm, and Hard Cheeses Traditional Mozzarella Burrata Queso Oaxaca Bocconcini Junket Mozzarella Braided String Cheese Bread Cheese Kasseri Provolone Smoked Scamorza Dill Havarti Edam Boule Fontina Gouda Jack Cheese Just Jack Alpine-Style Tomme Gruyère Tea-Smoked Gruyère Jarlsberg Saffron-Infused Manchego Parmesan Romano Asiago Pepato American Brick Caerphilly Colby Brew-Curds Cheddar Cheddar-Jalapeño Cheese Curds Farmhouse Chive Cheddar Irish-Style Cheddar Double-Milled Cheddar Brin d’Amour Cocoa-Rubbed Dry Jack Cheese Lavender Mist Chèvre Honey-Rubbed Montasio Rustico Foglie di Noce CHAPTER 4 More Advanced Cheese Making: Bloomy-Rind and Surface-Ripened Cheeses, Washed-Rind and Smeared-Rind Cheeses, and Blue Cheeses Crème Fraîche Brie American-Style Brie Bucheron Camembert Coulommiers Craggy Cloaked Cabra Crottin Fromage à l’Huile The Goat Experience Mushroom-Infused Camembert Bloomy Robiola Saint-Marcellin Valençay Ale-Washed Coriander Trappist Cheese Cabra Al Vino Desert Sunset Pavé Washed-Rind Teleme-Style Lemon Vodka Spirited Goat Époisses Morbier Wood-Fired Morbier Mixed-Milk Morbier Port Salut Reblochon Taleggio Bloomy Blue Log Chèvre Blue Gouda Buttermilk Blue Cambozola Coastal Blue Gorgonzola Smoked Brandy-Pecan Gorgonzola Roquefort Stilton CHAPTER 5 Cooking with Artisan Cheeses Maple-Planked Brie with Mushroom-Walnut Ragout Smoked Mozzarella–Eggplant Fritters with Roasted Tomato–Herb Sauce Grilled Grape Leaf Goat Cheese Toasts with Citrus Tapenade Taleggio Fonduta Grilled Cumin Flatbreads with Tomato-Ginger Chutney and Crème Fraîche Cottage Cheese Goat Cheese and Chive Fallen Soufflés with Herb-Citrus Vinaigrette Manchego and Saffron Flan Herb Salad with Chèvre-and Bacon-Stuffed Figs Bocconcini and Roasted Tomato Pasta Salad Spinach Salad with Charred Ricotta Salata and Caramelized Oranges Cobb Salad with Buttermilk Blue Dressing Moroccan Chickpea Soup with Harissa and Yogurt Cheese Tortilla Soup with Grilled Shrimp, Cotija, and Avocado-Tomatillo Salsa Curried Saag Panir Grilled Chiles Rellenos Stuffed with Queso Oaxaca, Mushrooms, and Sweet Potato Blue Cheese, Bacon, and Pear Galette Grilled Apple, Jack, and Curry Sandwich Yogurt and Dill No-Knead Bread Cheddar and Chive Scones Blue Cheese and Toasted Walnut Fudge Brownies Caramelized Apple Tart with Cheddar Crust Vanilla Bean Fontainebleau with Pistachio Brittle Ricotta-Filled Chocolate Crepes with Nutella and Sour Cherry Preserves Stone Fruit Phyllo Tarts with Mascarpone-Cardamom Ice Cream Acknowledgments Glossary Resources Bibliography Index
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