Widely acclaimed as the Cheese Queen, Ricki Carroll has guided thousands of home cheese makers and inspired the burgeoning popularity of artisanal cheese making with her classic book, Home Cheese Making , first published in 1982, with over 400,000 copies in print. The completely updated 4th edition features 35 new cheese recipes, color photography of step-by-step techniques, and new profiles of contemporary cheese makers. The additions to this comprehensive volume reflect the broader selection of cheeses available in specialty food stores and groceries, including burrata, stracchino, Brillat-Savarin, D'Affinois, Cambrales, Drunk Gouda, Pecorino Pepato, goat milk's gouda, and more. Companion recipes are included for cheese plate condiments and classic cheese dishes. For cheese lovers wanting to make their own, Ricki Carroll's expert advice is the key to success.
From the Back Cover
Ricki Carroll, internationally known as the Cheese Queen, shares recipes for creating timeless classics like mozzarella, feta, cheddar, and brie, as well as sophisticated palate pleasers such as halloumi, raclette, and gorgonzola. With instructions for crafting a variety of cultured dairy products, including sour cream and clotted cream; an expanded selection of recipes for goat's-milk, fresh, soft, and hard cheeses; and 50 sweet and savory recipes for cooking with cheese, the most trusted guide for making cheese at home is now more comprehensive than ever. Plus cheese pairing tips and guidance for building the perfect cheese plate!