The Modern Cheesemaker

The Modern Cheesemaker Shows You How To Make 18 Cheeses, From The Rich And Gooey, To The Wonderfully Stinky, And All The Cheeseboard Favourites Including Simple, Fresh Cheeses Such As Mozzarella And Ricotta, Working Up To Salty And Versatile Halloumi, Feta And Paneer, Perfect, Melting Swiss Cheese, Through To Aged Cheddar And Brie Starting From The Very Basics Of The Making Process, With A Guide To Milk Types And The Seasonal Nature Of Cheese, The Modern Cheesemaker Will Deepen Your Understanding Of This Essential Ingredient And Its Production The Equipment You Will Need Is Thoroughly Explained And Readily Available And By Following The Easy To Use Instructions And Morgan McGlynn S Expert Tips, You Ll Soon Learn How To Become Your Own Artisan Cheesemaker To Reap The Rewards Of Your Hard Work, There Are Over 40 Recipes For Delicious Cheese Based Dishes To Make, Along With Flavouring Cheese And Suggested Accompaniments.The Modern Cheesemaker

Is a well-known author, some of his books are a fascination for readers like in the The Modern Cheesemaker book, this is one of the most wanted Morgan McGlynn author readers around the world.

[PDF / Epub] ✅ The Modern Cheesemaker  Author Morgan McGlynn –
  • Hardcover
  • 224 pages
  • The Modern Cheesemaker
  • Morgan McGlynn
  • 28 March 2018
  • 9781911127871

10 thoughts on “The Modern Cheesemaker

  1. says:

    Cheese, my second favorite C word, coffee being number one I love cheese, go on cheese tours and make fresh cheese, mozzarella and ricotta often I have always felt intimidated to go further in cheese making levels, until I read this book I love this books, it was a quick and easy read.Simple, this book makes it all look so simple, with clear directions and amazing photos The steps are written so that beginning people and seasoned cheese maker can comfortably follow along I finished my first brie, and am letting it age right now Yes, I do have my fingers crossed that is comes out as the creamy cheese I love I raise sourdough starter and will be making fresh sourdough to eat with it, in about 25 days Oh the recipes, wait till you see the gorgeous photos of the recipes to use the cheese with, you might swoon My next two huge challenges I will tackle are Swiss cheese then my favorite cheese family blue I thought blue cheese would be so hard to make, the recipe seems e...

  2. says:

    I received an electronic galley of this book via NetGalley.I am known for my passion for artisan cheese For me, it s a Pokemon like gotta catch em all joyful hunt However, I ve never tried making cheese, even though I m a baker and I love experimenting with diverse recipes in the kitchen What little I had read about home cheese making left me very intimidated.That attitude has shifted after reading this book Morgan McGlynn is a cheese monger and cheese maker in the UK, and she has written a book in which I feel like she gently took me by the hand and showed me step by step how to make my own cheese The book is organized by level of difficulty, too start with fresh cheeses like mozzarella and ricotta, and work up to hard cheeses hard in texture, harder and time consuming to make like aged Cheddar and Brie.This isn t simply a recipe book, though it does indeed feature recipes for 18 cheeses plus some 40 recipes for utilizing that cheese This is a book about the basics the science of cheese explained in straightforward terms, a breakdown of the equipment needed to safely and successfully make cheese, and also information about professional cheese makers along with a list of some of the best cheeses in the world to seek out To make this all even better, there are abundant full color photographs that illustrate the steps and show what the finished results s...

  3. says:

    I LOVED this book I requested it because I love cheese, but loved it on it s own merits The pictures were GORGEOUS and mouth watering, the author clearly knows her stuff and the recipes all looked amazing and made me want to get started RIGHT NOW.I received this as an eARC and while eBooks are ok, for this, I would highly suggest the real book I ordered one for me about halfway through reading this and some for my store will be following I m being greedy, I get my copy first I wish she had been a tad clear about the cheesecloths however Can they be washed and re used when used for straining, or are they one time use only Other than that, she was very clear and the pictures corresponded to the text I love how she included her favorite cheese makers, giving a short bio of them their cheese and where they were located...

  4. says:

    Thank you to Quarto Publishing for an e galley of The Modern Cheesemaker for review.I was mostly just interested in the methods in making cheese at home and this book really lays it all out for you From easy soft cheese to complicated aged cheese, they do require some special equipment and ingredients but the book lays it all out so it looks easy This would be perfect for anyone looking to control the ingredients in their cheese or even to make a speciality cheese that costs a lot in ...

  5. says:

    I recieved an eArc of this book for an honest reviewThe art of making cheese has always been a bit of a mystery to most people, especially those that look at stuff in the supermarket and dont even think about how it got from milk to cheese This book takes some of the mystery out of that and even gives you the recipes and ideas on how you can not only use the cheese you find but make your own using simple and easy to follow recipes.This is a great basic look at cheese and cheesemaking, bringing it to where anyone should be able to make cheese at their house, at least on the very basic level, even though there are complicated recipes in the book.What I didnt like about this book As a cheesemonger, as well as a certified cheese professional, I have been told over and over again that pH is a very important part of cheesemaking Every cheesemaker and every other book I have read about cheese and cheesemaking always come back to this In fact, recently I was told from a cheesemaker that not only is pH important but that TA is also an important thing to look at for certain types of cheese This book seems to ignore pH in what I am sure is a way to make it easier for a kitchen cook or chef to follow, in favor of time and temperature While this may work, I think you could be developing cheese that may not be the best version of what you want, plus with altitude temps may change When you get to the harder cheeses I know that there are many factors that could affect the cheese, wh...

  6. says:

    44 52 books read in 2019 Provided by NetGalley in exchange for an honest review.4,5 stars, rounded up.This is an extremely detailed handbook for making cheese and enjoying cheese Morgan McGlynn structured this book from the easiest cheeses to make to the most difficult, making this a guide helpful to everyone, from beginner to skilled cheese makers Each recipe both for making the cheeses and using the cheeses is accompanied by beautiful pictures Every step in the making of the cheese is describe thoroughly and the pictures add extra clarification I also love that she put the recipes after each homemade cheese This way you get direct inspiration for what you could make with your homemade cheese and, to be honest, it gave me a lot drive to act...

  7. says:

    This book I want to make the cheese.I want to meet the cheese mongers featured within its pages.I want to make the recipes Including this grilled brie with caramelized apples and honey I want to buy a copy of this book for myself The digital ARC will go away soon.

  8. says:

    Morgan McGlynn has been a fan of cheese her whole life In fact, she loves it so much she bought a cheese shop when she was only 21 Working at the store, tasting cheeses, traveling to cheesemakers to stock her shop, she has learned a lot about cheese She has even started making her own And now she is sharing all her best cheese secrets with us all in The Modern Cheesemaker Written with novices in mind, McGlynn takes readers step by step through the process of making cheese, from simple cheese that can be made with ingredients you can probably find in your kitchen to complicated recipes that take specialty ingredients and can age for months She includes tips on cheese making equipment you don t need much to get started and ideas on knives and slicers to use to create the ultimate cheese board In other words, you can put as little or as much effort in as you want, invest a lot or not so much, the options are as numerous as the types of cheeses available After a quick introduction to the history, basic process, and equipment of cheesemaking, McGlynn gets to the important part the recipes First she ...

  9. says:

    Originally published on my blog Nonstop Reader.The Modern Cheesemaker is a tutorial guide with recipes for home fromagier by Morgan McGlynn Released 21st March 2019 by Quarto on their White Lion imprint, it s 224 pages and available in ebook and hardcover formats.I am a lifelong cheese fanatic I am in love with artisanal cheeses which are, unfortunately, in short supply in my area I do always look forward to the traveling cheese faires and competitions which happen a few times a year locally, but it s a cheese desert betweentimes There are apparently 3500 different cheeses and they are distributed literally all over the planet across cultures and time, just not where I live, apparently This book comes to the rescue.This recipes are arranged or less in order of difficulty The book begins with an introduction to the tools and ingredients necessary Readers will likely have most of the supplies in their kitchens already and the author clearly advises against buying extra expensive equipment which will likely not be used regularly There is also a short subchapter on different types of milk and how different seasons affect milk production along with a very short discussion of the biology of cheesemaking.T...

  10. says:

    I was so excited to see this book pop up on NetGalley A friend in Virginia is an avid cheesemaker, and he talks so energetically about his cheese projects that I always leave his company wanting to try my own cheesemaking experiments I ve gone so far as taking an Italian cheesemaking class at the local cooking school however, my limited home experiments have epically failed So I wanted to learn about the process of cheesemaking before I attempted any home experiments.This book definitely did not disappoint The cheesemaking recipes were clearly written, and generously illustrated with step by step full color photographs In addition to the cheesemaking recipes, there was a wealth of recipes for dishes using the homemade cheeses As much as this book demystified the cheesemaking processes, I m likely to try one of the ancillary recipes at one of my upcoming dinner parties.Even the apocryphal material in this book was super interesting My favorite section was the section about cheese pairings, which went well beyond pairing cheese with wine These was an entire page of tips for pairing cheese with beer and cider, as well as other subsections about pairing cheese with whiskey and pairing cheese with other spirits.To make the cheesemaking process even accessible, the book contains parag...

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