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How to Make Cheese: Learn the Secrets to Successful Cheesemaking, by Jean Mansfield
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Have you tried to make cheese in the past, only to end up with a messy fail? Or have you been put off by the expense?
This book is specially written to carefully lead a complete novice through the simple processes that will see you making delicious gourmet cheeses, and shows you how to do it inexpensively.
Jean Mansfield spends her life carefully guiding beginners to cheesemaking through the little tips and tricks that lead to great cheeses every time and this book covers what you need to know to create masterpiece cheeses in your own kitchen.
- how to get started on a budget
- DIY equipment options that are easy to make
- detailed descriptions of the processes and techniques
However, if the worst does happen, this book can help you to figure out why it went wrong and how to fix it.
Try 50 recipes for artisan cheeses, from the very easy - all you need is store-bought creamy milk, a lemon and salt - to 30-minute mozzarella and halloumi, butter and yoghurt, to the more spectacular aged cheeses like parmesan, cheddar, blues, and amazing washed rind stinkers.
This is a love story about cheese
The attention to detail in all aspects of Jean's instructions, from sourcing milk, to equipment, to the recipes and maturation, is indeed impressive. I would highly recommend this book to anyone thinking they may like to try their hand at cheese making as well as those already on the journey.
Russell Smith, Master Judge, New Zealand Champions of Cheese Awards
Get inspired
"Whether you're a cheese-making novice or a seasoned professional, this book... is filled with step-by-step instructions, beautiful pictures, delicious recipes and many practical tips."
Volker Marecek, Executive Chef, The Langham, Auckland
- Sales Rank: #4168837 in Books
- Published on: 2015-11-05
- Dimensions: 11.69" h x .63" w x 9.06" l, 2.70 pounds
- Binding: Hardcover
- 208 pages
Most helpful customer reviews
1 of 1 people found the following review helpful.
Now everybody can make cheese with Jean Mansfield, even if you’re not lucky enough to live in New Zealand.
By Marsha Coupe
A good friend introduced me to Jean Mansfield’s books and videos several years ago. Much as I adore cooking, I never considered making cheese until Jean showed me the fun I’d been missing. With her skillful guidance, I quickly found myself wholly smitten with this ancient art.
Once content to buy cheese from my local fromagerie, more often than not I find myself reaching for Jean’s recipes and tips for culinary inspiration. Her handy checklist and step-by-step instruction instill confidence amongst the most reticent fromag�re.
This book is as close as you can get to having a master cheesemaker in the kitchen with you. Jean has thought of everything the novice and skilled cheesemaker needs to know. She offers the practical advice only someone with decades of hands-on-experience can impart. I especially appreciate her chapter on “What Went Wrong.” All cookery books should have a section like this but they never do. Knowing what can go wrong helps us avoid some of the common pitfalls encountered when mastering a new skill.
While you probably won’t make all fifty plus cheeses featured here, you will get a lot of pleasure and practical tutoring from this exceptionally detailed book. Now everybody can make cheese with Jean Mansfield, even if you’re not lucky enough to live in New Zealand.
1 of 2 people found the following review helpful.
Fabulous book - and very easy for beginners or more advanced makers
By Amazon Customer
Fabulous book - and very easy for beginners or more advanced makers.
Its also a great read for anyone interested in food too.
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