CHEESE MAKING AT HOME
The Complete Illustrated Guide
From (easy) cottage and cream to (more challenging) Swiss and blue, plus yogurt!
by
Don Radke
hardback with dustjacket, bright yellow cloth covered boards with charcoal spine cover, approx. 5 5/8 x 8 5/8 inches, Doubleday & Company, 1974, stated First Edition, 158 pp., HARD TO FIND
CONDITION: VERY GOOD: NOT ex lib; cloth covered boards are bright and clean, dustjacket has corner and edgewear, rubbing and scratches here and there, tiny tear top rear dj; NOT price-clipped; BOOK INSIDE IS AS NEW: clean, intact, no odors, no soiling, no writing, no underlining,no highlighting, no tears, no dogeared pages
"Start out with a batch of high-protein, low-calorie cottage cheese or delicious cream cheese, and advance to more difficult varieties such as Colby, Cheddar, Edam and Gouda-all the way to Camembert and Bleu. Fourteen different cheeses in all, with variations of each. You'll be making dips and spreads, sandwiches and soups, four versions of Welsh rabbit (including oyster), Roast Chicken Stuffed with Cream Cheese, souffles, and a delicious Italian pudding made from ricotta. "
CONTENTS
Intro
A short history of cheese making
The cheese-making process
Cottage and cream cheese
Colby, Monterey, cheddar, and caraway cheese
Brick cheese
Edam and gouda cheese
The Italian cheeses
Swiss cheese
Camembert cheese
Blue cheeses
Yogurt
Recipes for the cheeses you have made
Appendix 1. Cheese-making starter cultures, how to grow them and where to get them
Appendix 2. The curing chamber
Index
random sample recipes from the recipes section: Ancholvy Cheese Dip; Camembert Croquettes; The Hot Brick; Italian Sausage Hero; The Super Denver Sandwich; Welsh Rarebit I. Perch with Parmesan; Tomato Fondue; Italian Pudding; Whey Lemonade
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