making artisan cheese - smith

[...]... Tomb of Horus-Aha (3000 BC), which on analysis, proved to be cheese Earthen cheese -making pots were also found in Egypt The centuries-old methods of cheese making have influenced how modern cheese looks and tastes, and for the hobbyist, the methods are little changed It is safe to assume that cheese went where the Romans went, along with their amphitheaters and aqueducts Artisan Advice Cheese is both...Cantal Halloumi Pyrenees Feta Caerphilly Cheddar Cloth-Banded Cheddar Washed-Curd Cheeses Colby Gouda Edam Leiden Cabra al Vino Cooked Cheeses Emmental Gruyère Parmesan Romano Bra Pasta Filata Mozzarella Provolone Whey Cheeses Ricotta Gjetost and Myseost CHAPTER FIVE Advanced Cheese Making: The Mold- and Bacteria-Ripened Cheeses Techniques Equipment Needed Advanced Recipes White Stilton... small artisan cheeses that have always been a part of Europe Organizations such as the American Cheese Society in the United States and the Specialist Cheese Makers Association in the United Kingdom are helping to foster the development of small-production farmers and to introduce new varieties of cheeses For the home cheesemaking enthusiast, this could not be a better time to learn about cheese making. .. cities, having a dramatic effect on many aspects of life—including cheese making Until this time, cheese making was always a craft practiced on a small scale in local communities Large-scale production created a number of problems for the cheese maker, the first one having to do with milk In the past when cheese makers wanted milk for making cheese, they simply used milk from their own animals or those... consistency, and the quality of cheese suffered One common complaint about modern cheese is that it is often boring and bland That is not to say that all industrial cheeses are of poor quality and all small producers are exceptional, but cheeses produced in factories do tend to lack the certain effervescence that is often found in artisan cheeses The Rebirth of Artisan Cheese Making So where do we stand... specific agriculture-based skills, such as beer making, animal husbandry, and of course, cheese making Their techniques for preserving milk as cheese were taught to future generations, thus creating regional specialties of cheese made from milk and flavoring indigenous to that particular region Many of these particularities are found in cheeses today —they are called name-protected cheeses, carrying... satisfaction in making your own cheese In a world where most of us are completely removed from the process of making most foods, making your own cheese will give you a greater understanding of its unique complexities I assure you that once you have made your own Cheddar, you will never look at store-bought Cheddar the same way ever again A delectable cheese, such as this homemade blue cheese, can outclass... Cultured Butter Ghee PART 3 BEYOND CHEESE MAKING CHAPTER SEVEN Serving Your Cheeses Assembling a Cheese Board Pairing Wine with Cheese Pairing Beer with Cheese Glossary Index Resources Photography and Illustration Credits Sources About the Author Acknowledgments INTRODUCTION If you were to ask me when I received my college diploma what I would choose as a career, cheese would certainly have not been... been the answer Like the vast majority of Americans, I had a limited exposure, at best, to cheese Growing up, cheese consisted of American cheese, Parmesan in a green shaker, Cheese Wiz (sad but true), cream cheese, and an occasional assortment of Gouda chunks Suffice it to say that appreciating cheese, let alone making it, were not activities I was familiar with I fell into the discovery of this wondrous... was the history behind the cheese If it wasn’t the history, then it was the chemistry involved in making the cheese If it wasn’t the chemistry, then it was the biology behind the type of animal milk used to make the cheese And if it wasn’t the biology, then it was the linguistic history of the name of a particular cheese In short, I discovered that to learn to truly understand cheese was the perfect venue . INFLUENCES MODERN CHEESE CHAPTER ONE A Brief History of Cheese Making Ancient Origins The Middle Ages Colonization The Industrial Revolution The Rebirth of Artisan Cheese CHAPTER TWO Cheese -Making Basics Composition. MAKING CHEESE CHAPTER THREE Basic Cheese Making: Getting Started A Few Words on Sanitation Techniques for Making Fresh, Soft Cheeses Basic Cheese Recipes Paneer Fresh Chèvre Quark Yogurt Yogurt Cheese Cream. Direct-Set Cultures Equipment Intermediate Cheese -Making Techniques Intermediate Cheese Recipes Monterey Jack Cotswold Cantal Halloumi Pyrenees Feta Caerphilly Cheddar Cloth-Banded Cheddar Washed-Curd