Home Cheese Making: Recipes for 75 Homemade Cheeses

413 Pages·2002·6.56 MB·English

by  Ricki Carroll

Table of Contents
Cover Page
Title Page
Copyright Page
Contents
Foreword by Laura Werlin
Preface to the New Edition
Acknowledgments
Introduction: The Art of Cheese Making
Part 1: Getting Started
Chapter 1: Ingredients
Chapter 2: Equipment
Chapter 3: Techniques
Part 2: Recipes for all Types of Cheese
Chapter 4: Soft Cheese
Chapter 5: Hard Cheese
Chapter 6: Italian Cheese
Chapter 7: Whey Cheese
Chapter 8: Bacteria-and Mold-Ripened Cheese
Chapter 9: Goat’s-Milk Cheese
Chapter 10: Other Dairy Products
Part 3: For the Love of Cheese
Chapter 11: Serving, Enjoying, and Cooking with Cheese
Appendixes
Index

HOME
CHEESE MAKING

HOME
CHEESE MAKING
RECIPES FOR 75 HOMEMADE CHEESES
RICKI CARROLL
The mission of Storey Publishing is to serve our customers by
publishing practical information that encourages
personal independence in harmony with the environment.
Edited by Dianne M. Cutillo and Karen Levy
Cheesemaker profiles and additional text by Susan Mahnke Peery
Cover photo by Sabine Vollmer von Falken
Illustrations by Elayne Sears
Cover design by Wendy Palitz
Text design by Karin Stack and Cindy McFarland
Text layout and production by Susan Bernier and Jennifer Jepson Smith
Indexed by Susan Olason/Indexes & Knowledge Maps
© 2002 by Ricki Carroll.
Previous editions © 1996, 1982 by Storey Publishing, LLC
Recipes on pages 218, 234, and 250 appear courtesy of Paula Lambert, The Cheese Lover’s Cookbook and Guide,© 2000, all rights reserved.
Home Cheese Making was first published in 1982 as Cheesemaking Made Easy and revised in 1996. All of the information in the previous edition was reviewed and updated, and 115 new recipes were
added.
All rights reserved. No part of this book may be reproduced without written permission from the publisher, except by a reviewer, who may quote brief passages or reproduce illustrations in a
review with appropriate credits; nor may any part of this book be reproduced, stored in a retrieval system, or transmitted in any form or by any means — electronic, mechanical, photocopying, recording,
or other — without written permission from the publisher.
The information in this book is accurate and complete to the best of our knowledge. All recommendations are made without guarantee on the part of the author or Storey Books. The author and the
publisher disclaim any liability in connection with the use of this information. For additional information, please contact Storey Books, 210 MASS MoCA Way, North Adams, MA 01247.
Storey books are available for special premium and promotional uses and for customized editions. For further information, please call Storey’s Custom Publishing Department at (800) 793–9396.
Printed in the United States by Malloy
20 19 18 17 16 15 14 13 12 11 10 9
Library of Congress Cataloging-in-Publication Data
Carroll, Ricki.
Home cheese making : recipes for 75 homemade cheeses / Ricki
Carroll.
p. cm.
New edition of: Cheesemaking made easy.
Includes index.
ISBN-13: 978-1-58017-464-0
1. Cheesemaking. 2. Cookery (Cheese) I. Carroll, Ricki.
Cheesemaking made
easy. II. Title.
SF271 .C37 2002
637’.3—
dc21 2002007749
CONTENTS
Foreword by Laura Werlin
Preface to the New Edition
Acknowledgments
Introduction: The Art of Cheese Making
Part 1: GETTING STARTED
CHAPTER 1: Ingredients
CHAPTER 2: Equipment
CHAPTER 3: Techniques
Part 2: RECIPES FOR ALL TYPES OF CHEESE
CHAPTER 4: Soft Cheese
CHAPTER 5: Hard Cheese
CHAPTER 6: Italian Cheese
CHAPTER 7: Whey Cheese
CHAPTER 8: Bacteria-and Mold-Ripened Cheese
CHAPTER 9: Goat’s-Milk Cheese
CHAPTER 10: Other Dairy Products
Part 3: FOR THE LOVE OF CHEESE
CHAPTER 11: Serving, Enjoying, and Cooking with Cheese
Appendixes
Index
FOREWORD
Many people have asked me, “How did you get into cheese?” I have a simple
answer: “It got into me.” My love affair with cheese began at an age that surely
preceded my ability to express that predilection. But while my fondness for
cheese grew as I did, my knowledge about cheese did not. All I knew was that
cheese was made from milk, and after that, it magically appeared as a flat orange
square neatly wrapped in cellophane. It came in convenient packages of eight.
My universe of cheese expanded once I began to shop for myself. Brie quickly
became my cheese of choice, as no party was complete without it. But Brie was
also an inadvertent educational tool. It was the first cheese I ever tasted that had
a rind. Although most party guests assiduously avoided the snowy white rind, I
liked the contrast it offered in texture and flavor. And more, it looked like
cheese. What a marvelous discovery!
By now irrevocably hooked on cheese, I began to explore it with
determination and intensity. It didn’t take long to see that there was a virtual
explosion of cheese makers who were making wonderful cheese right here in the
United States. It was a revelation that would lead to my book, The New
American Cheese, in which I chronicled the lives of the cheese makers who
bring real cheese (with rinds) to our table and who work so hard in doing so. As
I researched my book, I also discovered one individual who was playing a quiet
but integral role in helping many of the cheese makers I’d come to know. That
person was Ricki Carroll.
These days, cheese has become perhaps the hottest culinary trend to take hold
since artisanal bread. But far ahead of any trend, Ricki Carroll has steadily been
leading the charge in home and commercial cheese making for decades. Her
company, New England Cheesemaking Supply, has been answering the ongoing
needs of cheese makers, and her book, Cheesemaking Made Easy, was the
necessary bible for aspiring and experienced cheese makers. Precious few
readable resources for cheese making existed before she wrote that book.
Ricki has long been the cheese making “answer woman” at the other end of
the line when cheese makers call in a state of panic wondering what went wrong
with their batch of cheese or wanting to know how to elevate their cheese from
good to great. Ricki’s home, in which she offers ongoing cheesemaking
seminars, has been a refuge for cheese makers wishing to improve their craft,