Successful Cheesemaking

Cheese-lovers who want to try their hand at making their own taleggio, queso blanco, Brie, or Jarlsberg would do well to start with cheese-making consultant and educator Winstein’s outstanding two-volume collection of step-by-step recipes for producing some of the world’s classic cheeses at home. Those expecting a quicky recipe for DIY blue cheese or cheddar that comes together in 20 minutes would be best served elsewhere, but serious cheesehounds will find Winstein’s image-heavy, science-based tutelage to be useful. Specifics on aging, salting, ripening, and developing texture go a long way to instill confidence and ensure success for each type of cheese. Though Winstein does offer specific recipes for cheeses like havarti and burrata, she focuses more on broad styles, such as a basic kefalotyri, a classic Greek cheese, or Reblochon, instead of every variety of brie or Gorgonzola on the market. Those who’ve already made ricotta and mozzarella and want to learn more would do well to seek out this impressive work. One of the most in-depth and informative works on the subject, these volumes perfectly blend practicality, science, and creativity. 800 photos. (BookLife)