patandchickens
Crazy Cat Lady
Everybody knows about the Ricki Carroll book, which is ok, but here are two others that I find quite useful:
Amrein-Boyes, Debra, 200 Easy Homemade Cheese Recipes (2009, Robert Rose, Toronto). ISBN 0-7788-0218-3
The author is described as "one of the top artisanal cheesemakers in Canada"; there is a lot of good advice on processes and techniques (maybe the best, at least by a small margin, of the books I've read), including some things done in a somewhat different way than in other books sources. Each chapter (class of cheese) has a 1-2 pp "troubleshooting" section at the end, which I am finding very helpful. Contains more sheeps milk recipes than other books tend to.
Smith, Tim, Making Artisan Cheese: 50 Fine CHeeses That You Can Make In Your Own Kitchen (2005, Quarry Books, Massachusetts) ISBN 1-59253-197-0
Written in a very reassuring 'it's not rocket science' kind of tone, with fewer recipes and more illustrations than the abovementioned book.
I have made a couple recipes out of each book, and nothing awful has happened yet although they are still ageing so we shall see
Of the two, I probably like the first one better, but both have real value and are certainly worth at *least* trying to get through interlibrary loan.
Just thought I'd pass this on to those interested,
Pat
Amrein-Boyes, Debra, 200 Easy Homemade Cheese Recipes (2009, Robert Rose, Toronto). ISBN 0-7788-0218-3
The author is described as "one of the top artisanal cheesemakers in Canada"; there is a lot of good advice on processes and techniques (maybe the best, at least by a small margin, of the books I've read), including some things done in a somewhat different way than in other books sources. Each chapter (class of cheese) has a 1-2 pp "troubleshooting" section at the end, which I am finding very helpful. Contains more sheeps milk recipes than other books tend to.
Smith, Tim, Making Artisan Cheese: 50 Fine CHeeses That You Can Make In Your Own Kitchen (2005, Quarry Books, Massachusetts) ISBN 1-59253-197-0
Written in a very reassuring 'it's not rocket science' kind of tone, with fewer recipes and more illustrations than the abovementioned book.
I have made a couple recipes out of each book, and nothing awful has happened yet although they are still ageing so we shall see
Just thought I'd pass this on to those interested,
Pat