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Artisan Cheese Making at Home: Techniques & Recipes for Mastering World-Class Cheeses [Englisch] [Gebundene Ausgabe]

Mary Karlin , Ed Anderson

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23. August 2011

Just a century ago, cheese was still a relatively regional and European phenomenon, and cheese making techniques were limited by climate, geography, and equipment. But modern technology along with the recent artisanal renaissance has opened up the diverse, time-honored, and dynamic world of cheese to enthusiasts willing to take its humble fundamentals—milk, starters, coagulants, and salt—and transform them into complex edibles. 

Artisan Cheese Making at Home is the most ambitious and comprehensive guide to home cheese making, filled with easy-to-follow instructions for making mouthwatering cheese and dairy items. Renowned cooking instructor Mary Karlin has spent years working alongside the country’s most passionate artisan cheese producers—cooking, creating, and learning the nuances of their trade. She presents her findings in this lavishly illustrated guide, which features more than eighty recipes for a diverse range of cheeses: from quick and satisfying Mascarpone and Queso Blanco to cultured products like Crème Fraîche and Yogurt to flavorful selections like Saffron-Infused Manchego, Irish-Style Cheddar, and Bloomy Blue Log Chèvre. 

Artisan Cheese Making at Home begins with a primer covering milks, starters, cultures, natural coagulants, and bacteria—everything the beginner needs to get started. The heart of the book is a master class in home cheese making: building basic skills with fresh cheeses like ricotta and working up to developing and aging complex mold-ripened cheeses. Also covered are techniques and equipment, including drying, pressing, and brining, as well as molds and ripening boxes. Last but not least, there is a full chapter on cooking with cheese that includes more than twenty globally-influenced recipes featuring the finished cheeses, such as Goat Cheese and Chive Fallen Soufflés with Herb-Citrus Vinaigrette and Blue Cheese, Bacon, and Pear Galette. 

Offering an approachable exploration of the alchemy of this extraordinary food, Artisan Cheese Making at Home proves that hand-crafting cheese is not only achievable, but also a fascinating and rewarding process.

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“Whether you're a fervent cheese fan, skilled fromage maker or dabbler in wholesome, handcrafted foods, it's definitely worth picking up a copy of Artisan Cheese Making at Home.”
—Zester Daily, 10/25/11

“With her handsome new book, Artisan Cheesemaking at Home, Mary Karlin has raised the stakes for urban homesteaders.”
—San Francisco Chronicle, 10/23/11

Über den Autor und weitere Mitwirkende

Mary Karlin is a passionate cook, cooking teacher, freelance food writer, and the author of Wood-Fired Cooking. She was a founding staff member and is currently a visiting chef-instructor at the award-winning Ramekins Culinary School in Sonoma, CA, where she has taught cheese making, wood-fired cooking, and Mediterranean-themed cooking classes for more than ten years. Mary is also a chef-instructor at Relish Culinary Center in Healdsburg, CA, and Great News! Cooking School in San Diego, CA, as well as at other culinary organizations around the United States. Mary splits her time between Northern California and Arizona. Visit

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Die hilfreichsten Kundenrezensionen auf (beta) 4.7 von 5 Sternen  95 Rezensionen
222 von 223 Kunden fanden die folgende Rezension hilfreich
5.0 von 5 Sternen My new recommended beginners book! 7. September 2011
Von Cheesenerd - Veröffentlicht auf
Format:Gebundene Ausgabe|Von Amazon bestätigter Kauf
I would consider myself an advancing novice cheese maker in that I have been making cheese for many years now, have made many different types of cheese several times (including more difficult ones), yet I feel I have a lot to learn yet before joining the elite ranks of advanced cheese makers.
When I bought this book, I was under the asumption that it was targeted toward a beginner cheese maker. I have read all of the introductory material and glanced through nearly all recipes. Please consider my review from this perspective.

First thing I will say is that I love this book! I feel it is very well done and hosts some great cheese pictures (Always a huge plus for me)! I knew it was going to be well worth it when I saw that Peter Reinhart (Author of "The Bread Baker's Apprentice", my favorite bread book) wrote the forward.
I feel that the instruction is clear and this author has done a great job of thinking about the weird little "common sense" things which tend to get left out of cheese making books. Stuff like recommending that you sanitize you equipment in bleach then dry on a rack on top of a cookie sheet before starting your cheese making session. To some this may be assumed, but if you have never worked food service- proper sanitation may not be second nature to you.
Another thing I really appreciate is the author's presentation of equipment and ingredients. All items are explained in good detail. I was very impressed with the fact that she included a chart with many of the most common cheese starter cultures, what they are used for, and which vendors carry them. I will be photo copying this chart and laminating it to keep with my equipment (big +1 there!).
The pictures, as I mentioned, are very nice.
Now, the recipes. There are a handful of books out there with more cheese recipes than there are in this one. However, this author seems to have gone for depth instead of breadth. That is to say that the recipes chosen (which does not comprise a small list by any means) are very interesting and compelling to try (I cant wait to make the saffron infused manchego!!).
In the spirit of this being a learning book, the author has chosen to organize recipes by level of advancement. Simple cheeses such as paneer come first while more challenging ones such as cheddar appear later. I personally really like this in a beginning cheese making book.

So in summary, I strongly recommend this book to those new to cheese making. I think this book is very well done. The greatest strength of this book is undoubtedly the organization of the material, the pictures are a nice bonus. This book will now be my standard recommended Beginner-Intermediate book.
66 von 68 Kunden fanden die folgende Rezension hilfreich
5.0 von 5 Sternen Replaces all my other cheese books 4. September 2011
Von Amazon Customer - Veröffentlicht auf
Format:Gebundene Ausgabe
As a relatively new beginner to cheese making this book has brought me through the baby steps and into intermediate cheeses with clarity and ease.

This book has become my go to guide for cheese, easily replacing my other books near my cheese making space.

Guides a beginner through the first cheese and leads up to fairly advanced techniques.

Geared towards small scall cheese making most batches are 1 to 2 gallon sized.

I was very excited to see the recipes for a couple of Mexican cheeses that I have been unsuccessful up til now in finding the recipes online including oaxaca and cotija.

I have already recommended this book to many people.

Note: This book is very specific in the cultures it recommends (there is no "one packet of DVI mesophilic" instructions) for each recipe so a true beginner might not be able to tackle all the cheese due to lack of different specific cultures. However, the book does include a chart so you could likely determine if you could sub what you have in place of what is recommended in the recipe for a similar if not identical cheese, when I did not have the specific meso culture called for I just subbed my generic meso culture with good results.
47 von 48 Kunden fanden die folgende Rezension hilfreich
2.0 von 5 Sternen More holes than swiss cheese 18. November 2012
Von C. Jordan - Veröffentlicht auf
Format:Gebundene Ausgabe|Von Amazon bestätigter Kauf
This book needs a reprint. There is hardly a recipe that is not missing something. The author's companion website offers all the recipe corrections, but even finding them on there takes a little digging. The pictures are great and there's a lot about the process of making cheese that saves this book from a one star rating. To give the author credit, she clearly tries to move cheese making into the world of mastery. Artisan cheese making for home is not a book to give a novice, though she does write the book from easy to difficult, the different types of cheese cultures required for moving up the basic cheese recipes are quite varied and will require multiple orders from various cheese suppliers.
71 von 79 Kunden fanden die folgende Rezension hilfreich
3.0 von 5 Sternen Close, but could be better 4. Dezember 2011
Von cheesy - Veröffentlicht auf
Format:Gebundene Ausgabe
This is a GORGEOUS and inspiring book. You will want to make and eat cheese of every variety. My beef lies with the instructions. This book needed better editing. Sometimes it says to take the pot out of the water bath when it never told you to put it in a water bath in the first place. And it turns out that highly pasteurized milk needs double the rennet. So THAT explains the cream cheese I made that is more like sour cream...
24 von 28 Kunden fanden die folgende Rezension hilfreich
5.0 von 5 Sternen What I've been waiting for... 23. August 2011
Von D. Leonhard - Veröffentlicht auf
Format:Gebundene Ausgabe|Von Amazon bestätigter Kauf
I have all the cheese making books and this is the best! All levels of cheese making are covered and I finally feel like I can begin to challenge myself with producing truly artisan cheeses. I have a herd of goats and am truly excited to milk them again with all these great recipes. I have learned so much already about so many cheeses I had never even heard of before. If you make cheese, you must get this book.
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