Read Making Artisan Cheese Online
Authors: Tim Smith
Making Artisan Cheese (37 page)
Cultures
Equipment
Intermediate Cheese-Making Techniques
Intermediate Cheese Recipes
Monterey Jack
Cotswold
Cantal
Halloumi
Pyrenees
Feta
Caerphilly
Cheddar
Cloth-Banded Cheddar
Colby
Gouda
Edam
Leiden
Cabra al Vino
Emmental
Gruyère
Parmesan
Romano
Bra
Mozzarella
Provolone
Ricotta
Gjetost and Myseost
CHAPTER FIVE Advanced Cheese Making: The Mold-and Bacteria-Ripened Cheeses
Techniques
Equipment Needed
White Stilton
White Stilton with Blueberries
White Stilton with Candied Ginger
Blue Stilton
Blue Gouda
Camembert
Fromage Fort
Neufchâtel
Crottin
Muenster
CHAPTER SIX Butter and Ghee
Cultured Butter
Ghee
CHAPTER SEVEN Serving Your Cheeses
Assembling a Cheese Board
Pairing Wine with Cheese
Pairing Beer with Cheese
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