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The Cheesemaker's Apprentice

An Insider's Guide to the Art and Craft of Homemade Artisan Cheese, Taught by the Masters. By Sasha Davies. Paperback. Published 2012.

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Details

Learn to make cheese from the masters. Pick up the fundamentals of cheese making, and then gain behind-the-scenes insight from 19 interviews with industry experts. This apprenticeship will teach you to take control of your ingredients and processes. Your results will be delicious. Inside: · All the basics you need to get started: ingredients, equipment, taxonomy, techniques, process, and how it works · 16 illustrated, step-by-step recipes—for fresh cheese, washed curd, grana-style, blue cheese, and more—that will build your skills · In-depth interviews on everything from the microbiology of cheese to making it to selling it—how cheese works, and how to make it work for you · Tricks of the trade from experts on mozzarella, Cheddar, Comté, Parmigiano Reggiano, Stilton, and more · Tips on selecting, handling, storing, tasting, and pairing cheese, so it will be presented perfectly whether your goal is to make it at home, sell it, or simply enjoy it

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