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Paperback – 192 pages
8 Inches × 10 Inches (w × h)

Weight: 473 Grams
BISAC: COOKING / Specific Ingredients / Dairy
Publisher: New Society Publishers
ISBN: 9780865718180
Pub. Date: 2016-04-01

About the Author

Gianaclis Caldwell

Gianaclis Caldwell is the head cheesemaker and owner of Pholia Farm, a licensed dairy well-known for its artisan, aged raw milk cheeses, and for its educational offerings including beginner to advanced cheesemaking courses. She also serves on the American Cheese Society regulatory and academic committee. Gianaclis is the author of several books including Mastering Artisan Cheesemaking, The Small-Scale Cheese Business, and The Small-Scale Dairy. She often writes and photographs for in culture: the word on cheese and other publications, and she blogs at gianacliscaldwell.wordpress.com. 

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Mastering Basic Cheesemaking

The Fun and Fundamentals of Making Cheese at Home

by Gianaclis Caldwell



Full colour throughout

The craft of home cheesemaking is exploding in popularity. However most “beginner” books are essentially loosely-organized collections of recipes which lack a progressive approach to teaching the fundamentals of this exciting and satisfying traditional skill. Mastering Basic Cheesemaking provides a complete hands-on guide to making cheese and other fermented dairy products from scratch, geared toward helping the novice cheesemaker to develop the intuition and abilities to position them for success, especially in the real world of the home kitchen.

This well-illustrated, clearly written practical guide assumes no prior experience on the part of the aspiring cheesemaker. Topics include:

  • Understanding your ingredients, tools and techniques
  • Whipping up “instant cheeses” such as ricotta and paneer while learning basic milk chemistry
  • Progressing to fermented dairy products such as kefir, yogurt and sour cream
  • Using bacteria and coagulant to create spreadable and tender cheeses like quark, chevre, cream cheese and American style cottage cheese
  • Graduating to curdled, aged and ripened cheese—mozzarella, feta, cheddar, gouda, and parmesan.

Whether you are a budding cheesemaker, avid do-it-yourselfer, foodie, homesteader or cheese professional, this complete course in beginning cheesemaking from one of North America’s foremost instructors is packed with everything you need to create delicious, nourishing and beautiful classic cheeses and other dairy delights.

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