Making cheese is a transformative experience. With a couple of ingredients, time and care, a humble pot of milk can be developed into cheese in just a couple of hours. It’s a transformative experience not just for the milk, but also for the novice cheesemaker who tastes the first bite of fresh cheese made in his or her kitchen. Once you enjoy the freshness of cheese made from scratch, there’s no turning back!
Cheesemaking™ , the second issue of the Popular Kitchen™ Series, has step-by-step instructions, tips and advice for every skill level—from the cheese-curious beginner to the aged crafter of artisanal loafs.
What You’ll Find
Soft Cheeses: Considered the easiest types of cheeses for first-timers to make, our section on soft cheeses explains everything you need to know to make your own fresh, spreadable cheeses in no time. Included are kitchen-tested recipes for some of our favorites, including chèvre, crème fraîche, mascarpone, paneer and yogurt cheese.
Hard Cheeses: Once you’ve mastered soft cheeses, try your hand at making a hard cheese loaf. Hard cheeses require aging and the right conditions to develop their flavors and textures, but the effort you put into your cheese will yield great results. We’ve included recipes for some of the more popular hard cheeses, including farmhouse Cheddar, Gouda, Monterey Jack, mozzarella and Parmesan.
Mold- and Bacteria-ripened Cheeses: Advanced cheesemakers can delight in the funky and delicious world of mold- and bacteria-ripened cheeses, which require specific strains of mold and bacteria to gain their signature taste and texture. Blue cheese, Camembert, Gorgonzola, Petit Brie and Valençay are some of the recipes we’ve provided to practice perfecting.
And Much More: From creating a cheese plate and pairing your cheese with food and drink to making butter and learning the science behind curds and whey, Cheesemaking™ is an all-encompassing guide to the world of making cheese. This Magabook® (magazine-book) is the essential resource for every kitchen enthusiast.
Through the Ages
The happenstance birth of a culinary art form led masses to sing the praises -- and reap the rewards -- of spoiled milk.
By Wendy Bedwell-Wilson
We’ve broken down the elements of introductory cheesemaking to make the processes simple to understand.
By Cherie Langlois
Soft Cheese 101
Learn the basics about making tasty, beginner-friendly soft cheeses.
By September B. Morn
Recipes: Soft Cheeses
Learn to make chèvre, crème fraîche, mascarpone, paneer and yogurt cheese.
Hard Cheese How-To
Making hard cheeses can be fun and rewarding with the right know-how.
By Kyra Kirkwood
Recipes: Hard Cheeses
Learn to make farmhouse Cheddar, Gouda, Monterey Jack, mozzarella and Parmesan.
DIY Cheese Press
Using some basic materials, build a cheese press for crafting hard cheeses.
By Rhoda Peacher
Good as Mold
Although time-intensive, mold- and bacteria-ripened cheeses prove that they’re worth the effort.
By Nancy Mann Jackson
Recipes: Mold- and Bacteria-Ripened Cheeses
Learn to make blue cheese, Camembert, Gorgonzola, Petit Brie and Valençay.
Just Add Milk
Cheesemaking kits provide an easy way for beginners to get started.
By Nicole Sipe
Here’s what you need to know about cheese’s most winning teammate, butter.
By Kim Campbell Thornton
Charmed by Cheese
How to serve it, taste it and pair it with your favorite foods and drinks.
By Eve Adamson
Food for Thought