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TitleThe cheesemaker's apprentice: an insider's guide to the art and craft of homemade artisan cheese, taught by the masters
File Size38.9 MB
Total Pages177
Table of Contents
                            Cover
Title
Contents
Foreword: Alyce Birchenough, Sweet Home Farm, Elberta, Alabama, USA
Introduction
CHAPTER 1 THE CHEESEMAKER'S TAXONOMY AND THE BASICS OF CHEESE
	Interview: Gordon Edgar, Retailer, Rainbow Foods Coop, San Francisco, California, USA
	Interview: Rachel Dutton, Microbiologist, Harvard University, Cambridge, Massachusetts, USA
CHAPTER 2 INGREDIENTS AND EQUIPMENT
	Interview: Catherine Donnelly, PH.D., Professor and Codirector of Vermont Institute for Artisan Cheese (VIAC), University of Vermont, Burlington, Vermont, USA
	Interview: Ivan Larcher, Cheese-Making Consultant, Larcher Consulting, Chéniers, France
CHAPTER 3 MASTERING THE FUNDAMENTALS OF CHEESE MAKING
	Interview: Cary Bryant, Co-Owner and Cheesemaker, Rogue Creamery, Central Point, Oregon, USA
CHAPTER 4 FRESH CHEESE
	Interview: Paula Lambert, Founder and Cheesemaker, Mozzarella Company, Dallas, Texas, USA
CHAPTER 5 TOMME AND TOMA CHEESE
	Interview: Liam Callahan, Co-Owner and Cheesemaker, Bellwether Farms, Petaluma, California, USA
CHAPTER 6 WASHED CURD AND PRESSED UNDER THE WHEY CHEESE
	Interview: Helen Feete, Co-Owner and Cheesemaker, Meadow Creek Dairy, Galax, Virginia, USA
CHAPTER 7 CHEDDAR CHEESE
	Interview: Jamie Montgomery, Cheesemaker, Montgomery’s Cheddar, North Cadbury, England
CHAPTER 8 ALPINE-STYLE CHEESE
	Interview: Philippe Goux, Director of Sales, Marcel Petite Comté, Jura, France
CHAPTER 9 GRANA-STYLE CHEESE
	Interview: Giorgio Cravero, Owner, G. Cravero, Bra, Italy
CHAPTER 10 BLUE CHEESE
	Interview: Joe Schneider, Director and Cheesemaker, Stichelton Dairy, Mansfield, England
CHAPTER 11 SURFACE-RIPENED CHEESE
	Interview: Allison Hooper, Co-Founder and Cheesemaker, Vermont Creamery, Websterville, Vermont, USA
	Interview: Maureen Cunnie, Cheesemaker, Cowgirl Creamery, Point Reyes Station, California, USA
CHAPTER 12 AFFINAGE
	Interview: Mateo Kehler, Co-Owner, Cellars at Jasper Hill, Co-Owner and Cheesemaker, Jasper Hill Farm, Greensboro, Vermont, USA
CHAPTER 13 SELECTING, HANDLING, AND STORING CHEESE
	Interview: Hervé Mons, Owner and Affineur, Mons Fromages/Affineur, Roanne, France
CHAPTER 14 TASTING CHEESE
	Interview: Christine Chenard, Director of Consumer Sensory Research, Cintech, Montreal, Québec, Canada
CHAPTER 15 PAIRING CHEESE
	Interview: Max McCalman, Maître Fromager and Author, New York City, USA
Resources
Contributors
Acknowledgments
About the Authors
Index
	A
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