Artisan Cheese Making at Home: Techniques & Recipes for Mastering World-Class Cheeses

A contemporary guide to making 100 artisan cheeses at home—from classic favorites to popular, modern varieties—written by cheese-making authority Mary Karlin. In recent years there has been an explosion in the artisan cheese movement and a kitchen crafting revival. Artisan Cheese Making at Home inspires and encourages do-it-yourselfers with approachable, easy-to-follow instructions to produce mouthwatering cheese at home. From quick and satisfying ricotta and panir to higher payoff cheeses like triple creme camembert, tallegio, and blue gouda—all of the featured cheeses can be made with readily available milks and common kitchen equipment. While most other cheese books take a homey approach to cheese making, this comprehensive, four-color tome embraces the full range of contemporary artisan-style cheeses and is destined to become a modern classic. Written by an experienced cooking teacher and filled with cheese-making tips from some of today’s most influential cheese makers, Artisan Cheese Making at Home proves that hand-crafting cheese is not only easy, but also a fascinating and rewarding process. From the Hardcover edition.

Customer Reviews:

My new recommended beginners book!

By Cheesenerd - September 7, 2011

I would consider myself an advancing novice cheese maker in that I have been making cheese for many years now, have made many different types of cheese several times (including more difficult ones), yet I feel I have a lot to learn yet before joining the elite ranks of advanced cheese makers.
When I bought this book, I was under the asumption that it was targeted toward a beginner cheese maker. I have read all of the introductory material and glanced through nearly all recipes. Please consider my review from this perspective.

First thing I will say is that I love this book! I feel it is very well done and hosts some great cheese pictures (Always a huge plus for me)! I knew it was going to be well worth it when I saw that Peter Reinhart (Author of "The Bread Baker's Apprentice", my favorite bread book) wrote the forward.
I feel that the instruction is clear and this author has done a great job of thinking about the weird little "common sense" things which tend to... read more

Replaces all my other cheese books

By Sarah Shoemaker "Sarah" - September 4, 2011

As a relatively new beginner to cheese making this book has brought me through the baby steps and into intermediate cheeses with clarity and ease.

This book has become my go to guide for cheese, easily replacing my other books near my cheese making space.

Guides a beginner through the first cheese and leads up to fairly advanced techniques.

Geared towards small scall cheese making most batches are 1 to 2 gallon sized.

I was very excited to see the recipes for a couple of Mexican cheeses that I have been unsuccessful up til now in finding the recipes online including oaxaca and cotija.

I have already recommended this book to many people.

Note: This book is very specific in the cultures it recommends (there is no "one packet of DVI mesophilic" instructions) for each recipe so a true beginner might not be able to tackle all the cheese due to lack of different specific cultures. However, the book does include a chart so you... read more

Close, but could be better

By cheesy - December 4, 2011

This is a GORGEOUS and inspiring book. You will want to make and eat cheese of every variety. My beef lies with the instructions. This book needed better editing. Sometimes it says to take the pot out of the water bath when it never told you to put it in a water bath in the first place. And it turns out that highly pasteurized milk needs double the rennet. So THAT explains the cream cheese I made that is more like sour cream... read more