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Online Catalogue > books > food & drink > cheesemaking

	the cheese making book Paul Peacock For the uninitiated cheese making seems a mixture of science, smoke and mirrors, yet it's an ancient craft that has been practiced on a small-scale in parlours and home dairies for generations with recipes passed down through the family line. It is only relatively recently that cheese making has been automated and produced on a mass level, along with all our other foodstuffs. Even Stilton, that King of Cheeses, had humble beginnings, being made in the kitchen by a Mrs Parlett and marketed by her husband. "The Cheesemaking Book", explains what equipment is needed, (which is really not much more than a big pan according to author Paul Peacock), and the science of making your first cheese - cottage style. It includes different milks from goat and sheep, adding herbs and flavours, selling and showing cheese, the legal implications and gearing up for a larger scale operation. 152pp more on cheesemaking Price: £12.99
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	cheesemaking and dairying Katie Thear Another fantastic book by Katie Thear, with step-by-step instructions you will be shown how to make hard cheeses, soft cheeses, yoghurt, cream, ice cream and butter. Suitable for the home kitchen or small dairy. 104pp more on cheesemaking Price: £7.95
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	practical cheesemaking Kathy Biss This title provides detailed advice on all aspects of the complex cheesemaking process for both the commercial cheesemaker in the dairy and the enthusiastic amateur in the kitchen. Topics covered include: necessary equipment and ingredients, scientific processes explained, hygiene and control tests, storage, grading and packing, advice when things go wrong, and cheese recipes. Whether you are making cheese for commercial reasons of simply for your own use, this book should help you to produce a cheese that you can be proud to serve or sell. 144pp click on image for contents page more on cheesemaking Price: £9.99
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	cheesecraft Rita Ash This book demonstrates that an infinite variety of cheeses can be made simply, as they always were in the past, in the home kitchen. It covers the principles and practice of cheesemaking including starters and equipment and gives guidance on the legal aspects of home made cheese sales, and a useful list of suppliers of equipment and essential materials. There's an interesting collection of recipes for Soft Cheeses, Semi-Hard Cheeses, Hard Cheeses, Goat's Milk Cheeses, Ewe's milk Cheeses, Whey Cheese and Fancy Cheeses. The book finishes with the author's notes and advice, a glossary of terms, and tables. 129pp click on image for contents page more on cheesemaking Price: £6.95
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Online Catalogue > books > food & drink > cheesemaking