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.