Cheddar Cheese Making Classic
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Cheddar Cheese Making
Author | : John Wright Decker |
Publsiher | : Unknown |
Total Pages | : 180 |
Release | : 1895 |
Genre | : Cheddar cheese |
ISBN | : WISC:89034711192 |
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Cheddar Cheese Making
Author | : Anonim |
Publsiher | : Unknown |
Total Pages | : 135 |
Release | : 1893 |
Genre | : Electronic Book |
ISBN | : OCLC:1125591178 |
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CHEDDAR CHEESE MAKING CLASSIC
Author | : John Wright Decker |
Publsiher | : Forgotten Books |
Total Pages | : 134 |
Release | : 2016-09-05 |
Genre | : House & Home |
ISBN | : 1333478542 |
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Excerpt from Cheddar Cheese Making A careful study of the questions is urged, however simple they may seem, as an accurate knowledge of the details and the reasons why, of the Various steps in the process is absolutely necessary in order to master the profession. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
Home Cheese Making 4th Edition
Author | : Ricki Carroll |
Publsiher | : Storey Publishing, LLC |
Total Pages | : 803 |
Release | : 2018-12-25 |
Genre | : Cooking |
ISBN | : 9781612128689 |
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Widely acclaimed as “the Cheese Queen,” Ricki Carroll has guided thousands of home cheese makers and inspired the burgeoning popularity of artisanal cheese making with her classic book, Home Cheese Making, first published in 1982, with over 400,000 copies in print. The completely updated fourth edition features 35 new cheese recipes, color photography of step-by-step techniques, and new profiles of contemporary cheese makers. The additions to this comprehensive volume reflect the broader selection of cheeses available in specialty food stores and groceries, including burrata, stracchino, Brillat-Savarin, D’Affinois, Cambrales, Drunk Gouda, Pecorino Pepato, goat milk’s gouda, and more. Companion recipes are included for cheese plate condiments and classic cheese dishes. For cheese lovers wanting to make their own, Ricki Carroll’s expert advice is the key to success. This publication conforms to the EPUB Accessibility specification at WCAG 2.0 Level AA.
Making Great Cheese at Home
Author | : Barbara J. Ciletti |
Publsiher | : Lark Books |
Total Pages | : 152 |
Release | : 1999 |
Genre | : Cooking |
ISBN | : 1579902677 |
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White Goat Cheddar, Danish Blue, Stilton, Holland Gouda. If you're confident in the kitchen and crave cheese, you can learn to make it at home. Each of these 30 recipes is rated by difficulty: Easy would be the soft French cheese, Fromage Blanc; Medium, due to the handwork, patience, and time, would be Stilton; and Difficult, for those who enjoy a challenge and love puttering about the kitchen, would be Camembert, because it takes about 9 hours to complete the processes. Each recipe alerts you to the amount of time involved, and how best to store your finished cheese. You're likely to own some of the supplies and equipment required, and the recipe will alert you when a cheese requires specific products or molds, all of which are easily obtainable. So what could be better than impressing your dinner guests with homemade Feta with pita chips, or that Feta Spinach Olive Pie recipe that incorporates it!
Artisan Cheese Making at Home
Author | : Mary Karlin |
Publsiher | : Ten Speed Press |
Total Pages | : 258 |
Release | : 2011-08-23 |
Genre | : Cooking |
ISBN | : 9781607740445 |
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Just a century ago, cheese was still a relatively regional and European phenomenon, and cheese making techniques were limited by climate, geography, and equipment. But modern technology along with the recent artisanal renaissance has opened up the diverse, time-honored, and dynamic world of cheese to enthusiasts willing to take its humble fundamentals—milk, starters, coagulants, and salt—and transform them into complex edibles. Artisan Cheese Making at Home is the most ambitious and comprehensive guide to home cheese making, filled with easy-to-follow instructions for making mouthwatering cheese and dairy items. Renowned cooking instructor Mary Karlin has spent years working alongside the country’s most passionate artisan cheese producers—cooking, creating, and learning the nuances of their trade. She presents her findings in this lavishly illustrated guide, which features more than eighty recipes for a diverse range of cheeses: from quick and satisfying Mascarpone and Queso Blanco to cultured products like Crème Fraîche and Yogurt to flavorful selections like Saffron-Infused Manchego, Irish-Style Cheddar, and Bloomy Blue Log Chèvre. Artisan Cheese Making at Home begins with a primer covering milks, starters, cultures, natural coagulants, and bacteria—everything the beginner needs to get started. The heart of the book is a master class in home cheese making: building basic skills with fresh cheeses like ricotta and working up to developing and aging complex mold-ripened cheeses. Also covered are techniques and equipment, including drying, pressing, and brining, as well as molds and ripening boxes. Last but not least, there is a full chapter on cooking with cheese that includes more than twenty globally-influenced recipes featuring the finished cheeses, such as Goat Cheese and Chive Fallen Soufflés with Herb-Citrus Vinaigrette and Blue Cheese, Bacon, and Pear Galette. Offering an approachable exploration of the alchemy of this extraordinary food, Artisan Cheese Making at Home proves that hand-crafting cheese is not only achievable, but also a fascinating and rewarding process.
Cheddar Cheese Making
Author | : John Wright Decker |
Publsiher | : Sagwan Press |
Total Pages | : 142 |
Release | : 2015-08-24 |
Genre | : Electronic Book |
ISBN | : 1340178907 |
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This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work.This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
Cheese Making
Author | : Anonim |
Publsiher | : Unknown |
Total Pages | : 11 |
Release | : 1974 |
Genre | : Electronic Book |
ISBN | : OCLC:67688885 |
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