The Cheesemaker's Apprentice: An Insider's Guide to the Art and Craft of Homemade Artisan Cheese, Taught by the M... (Paperback)
 
Submit
Save for Later
Want to know when you'll get it? Go

What is “Estimated Delivery Date?”

This is an approximate delivery date and is not a guarantee. Delivery estimates are available only for select items to be delivered in the contiguous United States, excluding APO/FPO addresses and PO boxes. Your final shipping cost will be available at checkout.

OverstockTM Store Credit Card

6 or 12 Month Special
Financing Available
No Payments & No Interest on orders over
$150 if you pay in full within 6 months.
Learn More ›
No Payments & No Interest on orders over
$150 if you pay in full within 6 months.
Learn More ›

The Cheesemaker's Apprentice: An Insider's Guide to the Art and Craft of Homemade Artisan Cheese, Taught by the M... (Paperback)

Today $17.43
Item #: 14152941
High Sellout Risk
    How to Make Your Own Handcrafted Cheese
    Learn to make cheese from the masters. Pick up the fundamentals of cheese making, and then gain behind-the-scenes insight from 19 interviews with industry experts. This apprenticeship will teach yo......more

People Who Viewed This Viewed

Sponsored Links What's This?

How to Make Your Own Handcrafted Cheese
Learn to make cheese from the masters. Pick up the fundamentals of cheese making, and then gain behind-the-scenes insight from 19 interviews with industry experts. This apprenticeship will teach you to take control of your ingredients and processes. Your results will be delicious.
Inside:
· All the basics you need to get started: ingredients, equipment, taxonomy, techniques, process, and how it works
· 16 illustrated, step-by-step recipes—for fresh cheese, washed curd, grana-style, blue cheese, and more—that will build your skills
· In-depth interviews on everything from the microbiology of cheese to making it to selling it—how cheese works, and how to make it work for you
· Tricks of the trade from experts on mozzarella, Cheddar, Comte, Parmigiano Reggiano, Stilton, and more
· Tips on selecting, handling, storing, tasting, and pairing cheese, so it will be presented perfectly whether your goal is to make it at home, sell it, or simply enjoy it

David Bleckmann is an obsessed home cheesemaker in Portland, Oregon. Before cheese, he worked his way through other domestic culinary crafts including making beer and wine, preserving jam, pickling, curing bacon and other meat, and roasting coffee. This interest in creating food from scratch and a fascination with food science led to an immersion in the art of turning liquid milk into solid cheese. David teaches cheesemaking classes and writes freelance articles for the national magazine Culture: The Word on Cheese. David also maintains a blog and hosts a hobby cheesemaking podcast at his website, http://www.joyofcheesemaking.com.

Sasha Davies is an author and cheesemonger in Portland, Oregon. She started her cheese career in New York City as an apprentice in the cheese caves of Artisanal Premium Cheese, going on to manage the caves at Murray's Cheese, serve as a resident cheese expert for Marlow & Sons, and consult for cheese shops across America. Sasha serves on the board of the American Cheese Society. Her interest in cheese led her to embark on a tour of 45 American cheesemakers, a project documented at http://www.cheesebyhand.com. Her first book, The Guide to West Coast Cheese: More than 300 Cheeses Handcrafted in California, Oregon, and Washington, was published in September 2010. Davies has taught classes at the French Culinary Institute and the Cheese School of San Francisco. Other food writing by Davies has appeared in Mix Magazine, the Diner Journal, and the cheese-focused magazine Culture.David Bleckmann is an obsessed home cheesemaker in Portland, Oregon. Before cheese, he worked his way through other domestic culinary crafts including making beer and wine, preserving jam, pickling, curing bacon and other meat, and roasting coffee. This interest in creating food from scratch and a fascination with food science led to an immersion in the art of turning liquid milk into solid cheese. He teaches cheesemaking classes and writes freelance articles for Culture, and also maintains a blog and hosts a hobby cheesemaking podcast at his website, http://www.joyofcheesemaking.com.

Author:
Davies, Sasha
Genre:
COOKING / Specific Ingredients / Dairy
Audience:
General/trade
Format:
Paperback
Pages:
176
Language:
English
Publisher:
Quarry Books
Publish Date:
10/01/2012
Copyright Year:
2012
ISBN:
9781592537556
Height:
10.25 in
Wdth:
8.25 in
Thickness:
0.5 in
Unit weight:
1.5 lb
Was this product information helpful?
Thank you for your feedback.
 
 
 
Thank you. Your feedback will help us create the best experience for our customers.

There are currently no product reviews for this product.

Be the first to write a review

Overstock.com values your opinion. Please take a moment and share what you like or don't like about a product.

Product Q&A

Ask a Question

Be the first to ask a question about this product.
Shipping:

This item will be delivered to you via USPS Trackable Media Mail or UPS Mail Innovations and will take from 2 days to 3 weeks from the time the item leaves our warehouse. *

Standard Return Policy:

Items must be returned in new or unused condition and contain all original materials included with the shipment. More details

FINAL SALE EXCLUSION: Items marked as FINAL SALE are not returnable unless the problem you experience is the result of our error.

* For your protection, all orders are screened for security purposes. If your order is selected for review, our Loss Prevention Team may contact you by phone or email. There may be a two business day delay to process your order.

** Most Oversize orders are delivered within 1-4 weeks. Some orders may take 6 weeks to be delivered.

Buy Now with Bitcoin Learn More