Learn from a wide range of cheese making professionals and discover delicious artisan recipes with The Cheesemaker's Apprentice! This stepby-step book contains interviews with worldwide experts on everything from culture strains to pairings, while the easy-to-follow, original tutorials outline this fun, productive, and classic skill. You'll also find an array of mouthwatering homemade recipes that will help you apply these newlygained tips and techniques, including cream cheese, ricotta, havarti, gouda, cheddar, gruyere, stilton and camembert. Together, these pages make up an expertly-crafted, comprehensive cheesemaking curriculum.
Sasha Davies (Portland, OR) is an author and cheesemonger. 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 cheesefocused magazine Culture. David Bleckmann (Portland, OR) is an obsessed home cheesemaker. He teaches cheesemaking classes and writes articles for Culture, and also maintains a blog and hosts a hobby cheesemaking podcast at his website, www.joyofcheesemaking.com.