By Tim Smith
Cheese making is an artwork and an soaking up hobby. Geared to the hobbyist, this e-book will flip a person right into a cheese artist. many of the gear you would like is already on your kitchen, and with making an investment extra endurance than funds, your cheeses will a long way surpass their advertisement opposite numbers in taste and freshness. incorporated are: Inspiring, colourful images of artisan cheeses Recipes for connoisseur cheeses and daily favorites, with engaging adaptations step-by-step illustrated thoughts for clean cheeses, molded cheeses, and elderly cheeses What can get it wrong advice that assist you stay away from cheese making pitfalls Profiles of grasp cheese makers who proportion expert counsel and suggestion tips about gaining knowledge of the simplest end result, breads, nuts, wine, and beer to enrich all types of cheese, and the way to offer, serve, and correctly shop your cheeses
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Extra resources for Making Artisan Cheese: 50 Fine Cheeses That You Can Make in Your Own Kitchen
Most forms of milk, including everything from raw to pasteurized milk, homogenized and even nonfat powdered dry milk, are acceptable for making select cheeses. The notable exception is Ultra Heat-Treated milk (UHT), which is packaged in sealed boxes and stocked on grocery shelves at room temperature. Terroir can best be described as the soul of a particular spot on earth. Each terroir is unique, and is one explanation for the different characteristic flavors of regional cheeses. At the time this book is being written, raw milk is legally sold in the United States in twenty-eight out of fifty states.
CHAPTER ONE A Brief History of Cheese Making Cheese is one of the oldest foods known to humankind. Its origins and history often mirror the cultures, people, technology, and politics of the era during which it evolved. Quite simply, cheese is a reflection of what kind of people we are—our taste preferences and the kind of milk available to us for making cheese. Ancient Origins Cheese first came into existence about 8,000 years ago, when animals were domesticated. Archeological digs determined that cheese was made from both cows and goats in the Fertile Crescent—the area between the Tigris and Euphrates Rivers in modern-day Iraq.
I eventually managed the cheese department in one of the stores, and it was there that my transformation began. It is possible that one taste of the complex, hauntingly tangy flavor of the goat cheese called chèvre could convert a cheese neophyte into an aficionado. In short, I discovered that to learn to truly understand cheese was the perfect venue for a liberal arts major. Those processed, soft cheeses fondly remembered from childhood, such as American cheese, Velveeta, and La Vache qui Rit (Laughing Cow), are sometimes the guilty pleasures of adults as well.