Tim Smith - Making Artisan Cheese / Делаем домашний сыр [2005, MOBI, ENG]

CONTENTS
Introduction
PART 1 HOW TRADITION INFLUENCES MODERN CHEESE
CHAPTER ONE A Brief History of Cheese Making
Ancient Origins
The Middle Ages
Colonization
The Industrial Revolution
The Rebirth of Artisan Cheese
CHAPTER TWO Cheese-Making Basics
Composition of Milk
Types of Animal Milk and Their Influence on Cheese
How Grazing, Season, and Geography Affect Milk
Forms of Milk
Cultures and Rennet: The Other Pieces of the Puzzle
Molds and External Bacteria
Other Ingredients
Salt
Ripening
PART 2 MAKING CHEESE
CHAPTER THREE Basic Cheese Making: Getting Started
A Few Words on Sanitation
Techniques for Making Fresh, Soft Cheeses
Basic Cheese Recipes
Paneer
Fresh Chèvre
Quark
Yogurt
Yogurt Cheese
Cream Cheese
Lemon Cheese
Mascarpone
Crème Fraîche
Cottage Cheese
CHAPTER FOUR Intermediate Cheese Making
Ingredients
Starter Cultures: Mother Cultures and Direct-Set
Cultures
Equipment
Intermediate Cheese-Making Techniques
Intermediate Cheese Recipes
Monterey Jack
Cotswold
Cantal
Halloumi
Pyrenees
Feta
Caerphilly
Cheddar
Cloth-Banded Cheddar
Washed-Curd Cheeses
Colby
Gouda
Edam
Leiden
Cabra al Vino
Cooked Cheeses
Emmental
Gruyère
Parmesan
Romano
Bra
Pasta Filata
Mozzarella
Provolone
Whey Cheeses
Ricotta
Gjetost and Myseost
CHAPTER FIVE Advanced Cheese Making: The Mold- and Bacteria-Ripened Cheeses
Techniques
Equipment Needed
Advanced Recipes
White Stilton
White Stilton with Blueberries
White Stilton with Candied Ginger
Blue Stilton
Blue Gouda
Camembert
Fromage Fort
Neufchâtel
Crottin
Muenster
CHAPTER SIX Butter and Ghee
Cultured Butter
Ghee
PART 3 BEYOND CHEESE MAKING
CHAPTER SEVEN Serving Your Cheeses
Assembling a Cheese Board
Pairing Wine with Cheese
Pairing Beer with Cheese
Glossary
Index
Resources
Photography and Illustration Credits
Sources
About the Author
Acknowledgments