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.
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 .