Mastering Basic Cheesemaking: The Fun and Fundamentals of Making Cheese at Home

By Gianaclis Caldwell

• A beginner's guide to cheese making written by an expert with the complete novice in mind.
• Easy recipes that anyone can learn
• Make your own ricotta, kefir, chevre, gouda, mozzarella, colby, parmesan, roquefort and much more.
• Learn to make classic cheeses one recipe at a time.
• Transform milk into amazingly delicious, safe, nourishing and beautiful cheese and dairy products.
• Uses a natural, real-life approach to learning.
• Completes the missing link in cheese books by providing beginners with a beautiful and useful visual documentation of techniques and process steps.
• Accurate, easy to read, well-organized and well-illustrated with detailed photographs.
• Includes fun, historical connections and nutritional tidbits.
• Special sales potential with food and cooking stores, dairy and cheese making suppliers and specialty grocers.

• Language: English
• Publisher: New Society Publishers
• Release date: Apr 1, 2016
• ISBN: 9781550926170

Gianaclis Caldwell

Gianaclis Caldwell, an expert on making artisanal cheeses, is the author of Small-Scale Cheese Business, Small-Scale Dairy, Mastering Artisan Cheesemaking, and Mastering Basic Cheesemaking. She is a regular contributor to Fermentation and Culture: The Word on Cheese magazines and teaches and consults across the United States. She lives in Rogue River, Oregon, where she operates her family’s dairy, Pholia Farm.