Caldwell - Mastering artisan cheesemaking: the ultimate guide for home-scale and market producers

Table A-1. Problems Common to All Cheese Types

Table A-2. Problems with Fresh Acid- and Heat-Coagulated Cheeses

Table A-3. Problems with White Mold Surface-Ripened Cheeses

Table A-4. Problems with Washed Rind Surface-Ripened Cheeses

Table A-5. Problems with Blue Cheeses

Table A-6. Problems with Stretched Curd Cheeses

Table A-7. Problems with Semihard to Extra-Hard Cheeses

Rather than simply create a list of recommendations, I wanted to take the time to share a few more details about these resources, including my own review of those that I have any personal knowledge of or experience with. Keep in mind that things change, including my opinions, so I hope anything I share here wont come back to haunt me!

For some of these I havent provided a web link as it is quite easy to search for them. If you arent online, some of the resources will be very tough to access. Remember, you can use your public library as a resource for Internet searches and help finding things on the Web. For books it is tough to beat Amazon. Even most authors cant afford to sell their own books for as low as you can find them at Amazon.com . It is also a great resource for other products these days as well.

There was no way for me to adequately address resources for every country. While many of the books and products listed in this section are available across the globe, access to some will be limited. For this I apologize and hope that you will utilize some of the Internet forum resources to help you locate products that you can access in your part of the world. On that same note my book recommendations are pretty much limited to the English-speaking audience. My apologies to readers from other countries.

There are a growing number of resources for cheesemakers wanting to continue to learn (and lets hope that is all of us!). It seems as though every few months a new cheesemaking book comes on the scene. Keep in mind that when a topic is popular, it is a publishers job to try to capture their own little part (or preferably large part) of that market. If you like a publishers books in general, chances are that they will produce a good book on cheese too. But some will not take the time and commit the resources to selecting the proper author, fact checking, and even providing appropriate illustrations.

The same is true of classes, seminars, and events. Some will be created simply to be a part of a thriving movement, and others will have real depth and worth. This is part of the price of popularity. So dont feel too overwhelmed with the wonderful plethora of options, and do your best to get a recommendation from a trustworthy source if you are going to be spending some money and valuable time to participate.

Home Cheesemaking by Ricki Carroll (Storey, 2002)

This was the first book on the scene, published originally in 1982 as Cheesemaking Made Easy . Since then it has sold at least 100,000 copies. There is a good reason this book remains so popular: It is great! It still tops my list for those just getting started. It is not meant to take you to a deep understanding of the process but instead is easy to read, simple to follow, and inspirational, with its large variety of recipes and motivating profiles of cheesemakers.

The Complete Idiots Guide to Cheese Making by James R. Leverentz (Alpha Books, 2010)

Leverentz is president and founder of Leeners, which sells a lot of cheesemaking supplies. I know, some people are turned off by the Dummies and Idiots book series, but frankly, I think it is great to start from a point where you are humble enough to know that you are not yet an expert. The Complete Idiots Guide offers some additional information to the beginner and some great tips not found in Home Cheesemaking . It doesnt contain the number of recipes, but I think it should be included in any new cheesemakers library.

Artisan Cheese Making at Home by Mary Karlin (Ten Speed Press, 2011)

This book is hot off the press as I write. It is a gorgeous book and will be quite inspirational for the avid hobbyist and foodie, with its glossy pages and quality hardcover. There are a few details missing that might lead to some issues, but overall, it is one I would recommend owning. Many of the recipes were provided by well-known cheesemakers and add a wonderful insight into the world of renowned cheesemakers.

The Cheesemakers Manual by Margaret P. Morris (Glengarry Cheesemaking, 2003)

This is really the only book I am aware of, other than the one you are holding in your hands, that provides information at the intermediate level on the making of the major categories of cheese (and includes recipes). The book is self-published, so a little more expensive than might be ideal, and the binding is a bit prone to releasing pages, but it is worth buying. Morriss company, Glengarry Cheesemaking and Dairy Supply, is a fantastic resource for cheesemakers of all levels and scales.

The Fabrication of Farmstead Goat Cheese by Jean-Claude Le Jaouen (The Cheesemakers Journal, 1987)

If you plan on making any mold-ripened cheesescow, goat, or sheepyou should eventually pick up this little book. Nothing else quite comes close to covering French bloomy rinded cheeses. You will learn a lot about their production, and the back includes a long list, along with details, about many of the classic French mold-ripened goat cheeses (you can make them with other milks, too, though).

American Farmstead Cheese by Paul Kindstedt, with contributions from others, including Peter Dixon (Chelsea Green, 2005)

When this book came out, it was the first of its kindand still is the only oneto provide advanced cheese chemistry combined with business aspects. While not a cheesemaking book in the sense of teaching you recipes, it presents, in lay terms, the microbiology and chemistry of cheesemaking. It also discusses issues of food safety and business. It is a must-have, especially if you have any inkling of going pro.