I am a lifelong cheese fanatic. I am in love with artisanal cheeses which are, unfortunately, in short supply in my area. I do always look forward to the traveling cheese faires and competitions which happen a few times a year locally, but it's a cheese desert betweentimes. There are apparently 3500 different cheeses and they are distributed literally all over the planet across cultures and time, just not where I live, apparently. This book comes to the rescue.
This recipes are arranged more or less in order of difficulty. The book begins with an introduction to the tools and ingredients necessary. Readers will likely have most of the supplies in their kitchens already and the author clearly advises against buying extra expensive equipment which will likely not be used regularly. There is also a short subchapter on different types of milk and how different seasons affect milk production along with a very short discussion of the biology of cheesemaking.
The first cheese recipes in the book are fresh, unaged cheeses such as ricotta and 'cottage' cheese. I like that the recipes also include refinements and 'satellite' recipes using the cheeses produced. The ricotta section, for example, includes a recipe for ricotta and basil pesto gnocci, and a ricotta cheesecake that made my mouth water.
The types of cheeses covered in the book include fresh cheeses, cream cheese, goatmilk, semi hard, hard and blue cheeses. I really had thought that most except the very simplest would be beyond the scope of a home hobbyist, but now I'm inspired to try.
All of the recipes and procedures are packed full of clear and well made photographs which elevate the whole to an artistic, almost coffee table book. The photos really make this book beautiful.
Five stars
Disclosure: I received an ARC at no cost from the author/publisher for review purposes.
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