Joy of Cheesemaking

Here is an easy-to-understand, beautifully illustrated guide to making cheese. It includes a basic overview of cheese manufacturing and aging, from the raw ingredients to the final product, and much more. With clear instructions, gorgeous photographs, and a glossary, this comprehensive guide will allow the reader to learn all about cheese, from making it, to choosing it, to pairing it with the right wines.

Starred Review. Brush up on Chemistry 101 and be prepared to master all kinds of new techniques...In between the scientific lingo and the critical procedures of learning about the art of cheesemaking come some great color photographs, a few dozen recipes (e.g., Texas cheese souffle, fromage flatbread), and introductions to rock star cheesemakers around the country that include personal histories, a cheese-featured dish or two, and contact information. And lest we lose sight of the end results, enjoying le fromage has its day in two chapters covering the how-tos of building a cheese board and pairings with wine or beer. The authors one American, the other French are affiliated with the Vermont Institute of Artisan Cheese, one of a handful of similar accredited educational institutions in the U.S.

Jody M. Farnham was the program coordinator and administrative director for the Vermont Institute for Artisan Cheese from 2003 to 2013. She lives in Burlington, Vermont.