Mastering Artisan Cheesemaking by Gianaclis Caldwell - quick review by Ruth Paget
Mastering Artisan Cheesemaking by Gianaclis Caldwell is a technical guide for people who really want to make cheese and create a company to do it.
I bought this book as a follow-up to my Wisconsin Dairyland 2026 Vacation. The book was more than I needed, but I am glad to know that:
Cheese has four basic ingredients:
-milk
-starter similar to what is used in yogurt
-coagulant, which can be rennet, vinegar, or lemon juice
-salt
When coagulant is added the milk separates into curds (solids) and whey (liquid).
When solid cheese sets, the inside is called the paste and the outside is called the rind.
This knowledge is enough for me.
If you want to make cheeee, Caldwell’s book has the details:
Have fun reading!
Reposted by Ruth Paget
-author Eating Soup with Chopsticks, Marrying France, and Europe’s Lessons written during overseas duty in Germany + 5 other Kindle books
-developer of the Novgorod and Bento War Games + 8 Classical Western Civilization War Games
-developer of food and beverage knowledge games
-creator of online exhibits about San Miguel Arcangel Mission, French baguette making, and the Carmel Valley History Center
-creator of French travel and culture games
-writer of 2000+ Central Coast California lifestyle blogs
-family genealogist
-developer of 9 music theory games