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, ne 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.
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.