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New Arrival: Mastering Artisan Cheesemaking!

Posted By jmccharen On October 9, 2012 @ 9:00 am In Food & Drink | Comments Disabled

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 [1] by Gianaclis Caldwell.

Mastering Artisan Cheesemaking [1] 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 [2]. Or a set of sample recipes, here [3].

Gianaclis was recently interviewed by Ann Saxelby on her radio show Cutting the Curd, which airs on the Heritage Radio Network. Listen here [4]. 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 [1].

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URLs in this post:

[1] Mastering Artisan Cheesemaking: The Ultimate Guide for Home-Scale and Market Producers: http://www.chelseagreen.com/bookstore/item/mastering_artisan_cheesemaking/

[2] here: http://www.chelseagreen.com/bookstore/item/mastering_artisan_cheesemaking:paperback/excerpt_introduction

[3] here: http://www.chelseagreen.com/bookstore/item/mastering_artisan_cheesemaking:paperback/excerpt_washed_rind_surfaceripened_cheeses

[4] here: http://www.heritageradionetwork.com/episodes/3026-Cutting-the-Curd-Episode-112-Mastering-Artisan-Cheesemaking-with-Gianaclis-Caldwell