Mastering Artisan Cheesemaking: The Ultimate Guide for Home-Scale and Market Producers

If you are only going to buy one cheese making book this may or may not be the one for you. If you want to deeply understand cheese making and take your cheese making to the next level, if you want to really understand each step in cheese making and how you can make it better next time or if something has not worked out quite right and you need to troubleshoot, this is the book for you. If you would prefer a simpler, perhaps less complex approach give Rick Carroll's book or Mary Karlin's book a read. The first half of this book is devoted to all the details which are very useful in terms of understanding the recipes and the second half is the recipes. The recipes are as presented cheese types rather than names you might be familiar with: 1) fresh, acid, coagulated cheese, 2) brined cheeses, fresh and aged, 3) white mold, surface ripened cheeses, 4) washed rind surfaced-ripened cheeses, 5) blue cheeses, 6) stretched and kneaded pasta filata cheeses, 7) semihard to hard cheeses, and 8) extra hard grating cheeses. Now this presentation style may have you thinking, "hey, I just want to make XYZ cheese"; this presentation style is different from other cheese making books but it I think that it allows me to develop as a cheese maker and style my own cheeses in each category rather than trying to mimic my favorite cheeses. But, specific cheese names are discussed in the introduction to each cheese type to help you. While some newbie cheese makers might be put off by the detail, I found that I was able to jump in after reading the first half of the book with fewer questions and more confidence than I found with other books. Most questions are answered in the first half of the book or in the introduction to each recipe. The first half contained useful tips such as pre-measuring all of your large packets into smaller quantities to preserve the integrity of the culture as well as save money, pouring diluted Calcium chloride and rennet over a skimmer, how-why-when to cut the curd, learning that there is no perfect bacteria or blend of bacteria for any single cheese (that's super nice to know as you compare different recipes!), and so on. The first half is 120 pages or so jammed packed with information to help you be successful and understand what you are doing and why. It's terrific! Also, there are a number of tables and charts that are VERY USEFUL! The charts of cultures can eliminate some of the confusion regarding cultures used to make each type of cheese and what characteristics each can impart. Bottom line: Terrific addition to the cheese makers' library.

I always open my new books with an open mind and a positive attitude towards the author, with a willingness to understand their point of view. I also expect my new book to connect me with the author, to convey her emotions and experiences in a way that resonates to mine. Most of the books hit the par, some of them fail and I simply close them and put them back into the bookshelf never to be touched again. Gianaclis' book however has far exceeded my expectations, it is a book - a manual I will always refer back to. The first part is a bit more "technical" if you like, however I didn't have any troubles going through it quite quickly. The second "Recipe" section I found very attractive to read, accurate, detailed, and also sprinkled with beautiful pictures and delightful text boxes. The book radiates Gianaclis' passion for cheese and cheese-making, her willingness to share her lifetime experience with the reader. Before I started making my own cheese, I have researched the web for best recipes by various authors. My gut feel was to discard others and follow Gianaclis, and I was right on the mark. Every cheese I made so far following the recipe in the book came up beautifully. Thank you Gianaclis and congratulations, your book is a pleasure to read and a trustworthy cheese recipe manual.

I am making a lot of cheese but am new at it and I just loved receiving this book! It explains a lot of concepts in easy to understand ways and it all makes much more sense. I appreciate her recipes. Would love a bit more detail on adjusting recipes such as, "If you're using raw milk, do this. If you're using goat milk instead of goat milk for this recipe, make these changes". Would also love more info and photos about best mold options for each recipe....either in the book or at a companion website. Bu these are only comments about what would make this book a totally stand alone book for a cheesemaker. I hope to buy her other book sometime soon. If you are interested in making cheese, buy this book. Unlike some other books it tells you why to do things a certain way and where there's a wider range of options. It also helps train you to assess and respond to situations during a make. I also appreciate that this isn't a book by a company that wants you to buy their products and puts their product in every recipe. Caldwell is a farmer and cheesemaker herself and it shows on every page. PLUS....I always get a giggle at her working title for a cheese she was working on that is wrapped in fig leaves. The title was "Adam's Package"! Gotta giggle at that!!!

I have read a number of books on cheesemaking. After the first couple, I wanted more details and information about the science involved. I quickly discovered that there seemed to be a gap between introductory books and college textbooks. The first book I found that helped fill this gap was American Farmstead Cheese. It seemed like just what I was looking for--with one exception: it was written for professional (or soon to be professional) cheese makers. As a hobbyist, I appreciated the information and science, but I had hoped to find something that addressed the questions of the home cheese maker. And now I've found it. Mastering Artisan Cheesemaking fills the gap between introductory books (filled with mostly recipes) and text books (filled with college-level--maybe even grad school--chemistry and microbiology). It provides a good explanation of the science, but focuses more on the effects that "science" produces on the final cheese product. While it certainly would be beneficial to a commercial producer, the book is written for hobbyists as well. One final thought--if you're interested in cheesemaking, this is a great place to start. Too many people start with the recipe books and lack sufficient understanding to make successful cheeses. This book give you that foundation as well as some very good "generic" recipes. Start with this book for understanding and then add recipe books if you still think you need them.

If you're ready to take your next educated steps into artisan home cheese making, then THIS is the book for you. From the basic foundations in the cheese making process to the applied sciences, it's all here in an easy to read and understand format. This book's well organized chapters on the art and science of cheese making processes, followed by recipe examples of the major cheese groupings are sure to advance your craft and confidence. The book's invaluable charts, tables, photos, profiles and "thinking outside the vat" sections place so much knowledge at your fingertips. She leaves nothing to chance; her research and recipes are tried and proven. As she does in her classes on the farm, Gianaclis extends herself completely for your benefit and success. As further testimony to this resource, the acknowledgements and praise cited in the first few pages come from some of the "biggest cheeses" across the industry. You won't regret this addition, as it quickly becomes your go-to reference.

Really happy with this book, I am looking forward to figuring out how to make some of the cheeses. It is written like a text book so be forewarned, however the author does an excellent job inserting anecdotes to keep it light. The only complaint I have is that I have yet to find in the book where it talks about good methods (techniques) to actually maintain a specific temperature. Maybe I just have not found it yet. If I do I will up this review to a 5 star.

I have just ordered my second copy of "Mastering Artisan Cheesemaking" because my first is so highlighted and stuffed full of post-its, I'm in danger of losing the binding! As a new farmstead cheesemaker, this is the book I wish I had a few years ago, but am so thankful exists today. It really bridges the gap between beginner cheesemaking books and dairy technology textbooks. Gianaclis is so skillful at taking complex concepts and fleshing them out; her style really leads to deeper understanding of the material. This book is also packed full of gorgeous photography illustrating techniques, curd structure, affinage flaws and lovely cheeses from all over the world. I think possibly the most helpful area of the whole book is the appendix. The twenty some pages of tables and charts contain all the information I am constantly looking up and re-calculating. Worth the price of admission alone! I think there is something in this book for everyone in the cheese world - from connoisseurs to master cheesemakers. I can't wait to see what this amazing author gives us next...

I really love this book, 'Mastering Artisan Cheesemaking". I have read it and have made some of the recipes. It is a great resource for the beginner and intermidiate cheese makers alike. It has all the necessary backround information to start making cheese today and also more detailed information for the advanced cheese maker. What I found most helpful, were the pH benchmarks offered in each recipe, there to use as an aid during your make, but for those with no pH meter, an easy to follow recipe just the same. Great information and some super recipes also. This should be reference book #1 if you plan to get involved in making your own cheese at home.

The book is very different as compared to what I expected. It is also very different as compared to a number of other books that focus on different recipes without giving the reader a better understanding of the science behind cheese making. The book is very well organized and covers a lot of the basics, including what happens at the different stages of cheese making including acidity levels, etc. Also, the unique feature of the book is that it does not focus on specific recipes for each cheese, but divides into categories of cheeses based on identifiable characteristics, such as washed curds, etc. It helps a beginner like me to understand what makes certain cheeses similar to others. Also, one of the things I have got from the book is that you need not be tied down to a specific recipe and it encourages the reader to experiment and learn by trying out different approaches. I think this gives a much more fuller understanding which I have not seen in several other resources. My biggest takeaway from the book is that when making cheese, the details, such as acidity levels, size and uniformity of the curd, the rate of heating, etc. are vary important and need to be fully understood to be able to make consistent, good cheeses.

il y a tout dans ce livre et cela est vraiment bien expliqué! rapport qualité prix excellent! je recommande vivement!!!

Very good, very helpful

Mit SEHR weitem Abstand das beste Buch zum Thema Käseherstellung, was ich bisher gefunden habe! --- Alle deutschen Bücher waren mehr oder minder ne schlechte Sammlung von "Rezepten" aus dem Internet. Teils mit fehlenden Mengenangaben und unterirdisch übersetzt. Dort wurden auch teilweise 130 Rezepte angepriesen, wobei sie fast identisch waren. Frischkäse mit Schnittlauch, dann wieder mit Knoblauch, dann Pfeffer (3 Rezepte)... Oder es gab Bücher die sehr allgemein über Käseherstellung sprachen oder Rezepte von Käse, von dem noch nie einer gehört hat umd die üblichen fehlten. Meist komplett ohne Bilder und mit riesengroßer Schrift, um die Seiten voll zu machen. Nun zu diesem Buch: Es ist leider auch keine Rezeptsammlung wie ich gehofft habe, sondern auch recht allgemein gehalten, dabei aber SEHR gut gemacht im Gegensatz zu dem deutschen Schrott. Sehr gute Erklärungen, hochwertige Bilder und viele Seiten mit normaler Schrift. Also wirklich INHALT! Es werden die einzelnen Schritte bei der Herstellung der verschiedenen Arten von Käsen detailliert beschrieben, inklusive PH Werte, falls die jemand wissen möchte. Allerdings wird mehr die Art der Käsesorte beschrieben. Also statt "Parmesan macht man so und so" Wird beschrieben, wie man Hartkäse macht und wie sich die verschiedenen Kulturen etc. auf das Endergebnis auswirken. Zwar nicht exakt, was ich gesucht habe, aber so gut, dass ich es als einziges Buch bisher nicht komplett enttäuscht zurückschicken werde!

This book is a must for any home cheese maker. This is an amazing teaching tool for how milk can be turned into something as lovely as cheese. It reads more like a textbook rather than just a recipe book. The author takes the time to explain the how and why types of milk, temperatures, cultures and methods all affect the final outcome. The recipes and guidelines are clear and detailed. We have made several batches of cheese using her book and have had great results. Even when we had epic failures, we at least learned why. It has helped us gain more knowledge and certainly more confidence. We have found the author to be extremely approachable, if after reading and researching her book we still needed some clarification. So glad we found this book!