Author(s): Gianaclis Caldwell
Mastering Artisan Cheesemaking is the book every cheesemaker will want as their bible to take them from their first, simple cheeses to ultimately creating their own, unique masterpiece cheeses. While there are increasing numbers of books availalbe on making cheese, none approaches the intricacies of the science behend how milk becomes cheese, as well as the intricacies of fermentation, affinage (ageing), and considerations for preparing each category of cheese variety in such easy-to-understand detail. Mastering Artisan Cheesemaking takes a deep look at the history, science, culture, and art of making handmade cheese on a small scale, includes extensive recipes that dictate the hard numbers, but also the concepts behind each style of cheese, including beautiful photographs, profiles of other cheesemakers, a detailed trouble-shooting guide, and an extensive appendix for quick reference in the preparation and the ageing room.
"I am in awe! For anyone who has ever written a book or sweated over a cheese vat, you know that both require artistry, focus and discipline, dedication, time and more time, and perhaps a bit of creative insanity. Gianaclis Caldwell has either a twin or a clone! As an accomplished artisan enterprise in Southern Oregon, her cheeses from Pholia Farm are beautiful, luscious, and consistently at the top of the game. In her new book, she argues eloquently for the strong relationship between art and science, for deeper understanding and appreciation of milk, and the chemistry and alchemy of a cheese vat. With dozens of recipes, she guides us to create delicious, consistently top-quality cheeses. And as the landscape of American artisan cheese heads towards 1,000 small-scale producers, "Mastering Artisan Cheesemaking" offers each of them new insights, essential knowledge, and encouragement to experiment and succeed. I deeply admire and respect her ability, standards, and work ethic...now if I could just figure out how she did both!"--Jeffrey P. Roberts, author of "The Atlas of American Artisan Cheese"
Gianaclis Caldwell has been teaching all levels of cheesemaking for years, as well as speaking and teaching about the business of farmstead cheese, both at her family's licensed cheese dairy, Pholia Farm, and at other venues including the American Dairy Goat Association annual convention, the American Cheese Society Conference and the Mother Earth News fairs. Her aged, raw milk cheeses have been recognized by America's foremost authorities on cheese, and Pholia Farm cheeses have been included in many major books on artisan cheese.