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New Arrival: Mastering Artisan Cheesemaking!

The long-awaited, complete guide to making gourmet cheeses is finally here! We welcome to our shelves the gorgeous and informative new book, Mastering Artisan Cheesemaking: The Ultimate Guide for Home-Scale and Market Producers by Gianaclis Caldwell.

Mastering Artisan Cheesemaking is more than just a cheese cookbook. Caldwell’s mission is to give aspiring cheesemakers the deep know-how to become intuitive, experimental — and really good at what they do.

Take a look at the book’s acclaimed design by browsing the introduction, here. Or a set of sample recipes, here.

Gianaclis was recently interviewed by Ann Saxelby on her radio show Cutting the Curd, which airs on the Heritage Radio Network. Listen here.

In the video below, made by the Oregon Cheese Guild a few years ago, Caldwell explains her philosophy: “Take the milk you have, and the environment that you have, and make as many different styles [of cheese] as possible, until you learn what your milk, your environment, and you, are happy making.”

It’s this careful and generous philosophy that informs her new book, Mastering Artisan Cheesemaking.


Recipe: Fast Ricotta Cheese

Making cheese at home may seem like a time and labor-intensive process, but what if you could make a delicious, high-quality cheese in about one hour? According to David Asher, author of The Art of Natural Cheesemaking, you can. This version of ricotta is made by adding acidity to sweet whey in the form of lemon […] Read More

Q&A with Pascal Baudar: The New Wildcrafted Cuisine

A Q&A with Pascal Baudar, author of The New Wildcrafted Cuisine: Exploring the Exotic Gastronomy of Local Terroir Go foraging with master forager Pascal Baudar this Spring! The School of the New American Farmstead at Sterling College presents a 2-week intensive course on Foraging and Wildcrafting. Learn to identify, process, preserve, cook, and EAT the […] Read More

RECIPE: Grilled Nopalitos for Cinco de Mayo

From The Occidental Arts and Ecology Center Cookbook Native to Mexico and prevalent throughout the Southwest and California, the prickly pear or nopal cactus, Opuntia ficus-indica, is a stunning drought-hearty landscaping plant, natural barbed-wire fence, and a source of nutritious food – both pads and fruit are edible. Inside the prickly pads lies a cooling, […] Read More

Ask the Experts: Submit Your Permaculture Questions Now

Attention all growers, food-lovers, and green-living enthusiasts, we are once again celebrating Permaculture Month by putting our pioneering permaculture authors to work for you.Chelsea Green is proud to publish and distribute some of the most recognized, and award-winning, names in permaculture, and we’re making several of them available to our readers to answer any and all […] Read More

Organic Mushroom Farming and Mycoremediation – Review in Small Farm Canada Magazine

This review was originally published in Small Farm Canada, Volume 12, Issue 5, September/October 2015If you could have only one book on mushroom production…Review by Janet WallaceTradd Cotter‘s book, Organic Mushroom Farming and Mycoremediation, is a masterpiece. I have long been interested in growing mushrooms and have read several books on the topic. This book, […] Read More
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