The Modern Cheesemaker

The Modern Cheesemaker➺ [Download] ➶ The Modern Cheesemaker By Morgan McGlynn ➻ – The Modern Cheesemaker shows you how to make 18 cheeses from the rich and gooey to the wonderfully stinky and all the cheeseboard favourites – including simple fresh cheeses such as mozzarella and r The Modern Cheesemaker shows you how to make cheeses from the rich and gooey to the wonderfully stinky and all the cheeseboard favourites – including simple fresh cheeses such The Modern PDF/EPUB or as mozzarella and ricotta working up to salty and versatile halloumi feta and paneer perfect melting Swiss cheese through to aged Cheddar and Brie Starting from the very basics of the making process with a guide to milk types and the seasonal nature of cheese.


The Modern Cheesemaker Kindle Á The Modern  PDF/EPUB
  • Hardcover
  • 224 pages
  • The Modern Cheesemaker
  • Morgan McGlynn
  • 10 February 2016
  • 9781911127871

10 thoughts on “The Modern Cheesemaker

  1. Yodamom says:

    Cheese my second favorite C word coffee being number one I love cheese go on cheese tours and make fresh cheese mozzarella and ricotta often I have always felt intimidated to go further in cheese making levels until I read this book I love this books it was a uick and easy readSimple this book makes it all look so simple with clear directions and amazing photos The steps are written so that beginning people and seasoned cheese maker can comfortably follow along I finished my first brie and am letting it age right now Yes I do have my fingers crossed that is comes out as the creamy cheese I love I raise sourdough starter and will be making fresh sourdough to eat with it in about 25 days Oh the recipes wait till you see the gorgeous photos of the recipes to use the cheese with you might swoon My next two huge challenges I will tackle are Swiss cheese then my favorite cheese family blue I thought blue cheese would be so hard to make the recipe seems easy with clear stepsThere are tips recipes for butter jams pairing foods and in the back There is even a section on making a cheese board great for a dinner partyThank you to the publishers for an advanced copy for review

  2. Beth Cato says:

    I received an electronic galley of this book via NetGalleyI am known for my passion for artisan cheese For me it's a Pokemon like gotta catch'em all joyful hunt However I've never tried making cheese even though I'm a baker and I love experimenting with diverse recipes in the kitchen What little I had read about home cheese making left me very intimidatedThat attitude has shifted after reading this book Morgan McGlynn is a cheese monger and cheese maker in the UK and she has written a book in which I feel like she gently took me by the hand and showed me step by step how to make my own cheese The book is organized by level of difficulty too start with fresh cheeses like mozzarella and ricotta and work up to hard cheeses hard in texture harder and time consuming to make like aged Cheddar and BrieThis isn't simply a recipe book though it does indeed feature recipes for 18 cheeses plus some 40 recipes for utilizing that cheese This is a book about the basics the science of cheese explained in straightforward terms a breakdown of the euipment needed to safely and successfully make cheese and also information about professional cheese makers along with a list of some of the best cheeses in the world to seek out To make this all even better there are abundant full color photographs that illustrate the steps and show what the finished results should look likeOh and I should add that all of the information is presented in measurements friendly for readerscooks in Britain America and elsewhere The recommended places to buy supplies are also not focused on one specific locale McGlynn wants to help you make cheese no matter where you liveI think I'm going to get a large pot and a few other new additions for my kitchen and finally give homemade cheese a go The idea does still intimidate me but now I feel like I have a guide to help me on my way

  3. Jen says:

    I LOVED this book I reuested it because I love cheese but loved it on it's own merits The pictures were GORGEOUS and mouth watering the author clearly knows her stuff and the recipes all looked amazing and made me want to get started RIGHT NOWI received this as an eARC and while eBooks are ok for this I would highly suggest the real book I ordered one for me about halfway through reading this and some for my store will be following I'm being greedy I get my copy first I wish she had been a tad clear about the cheesecloths however Can they be washed and re used when used for straining or are they one time use only Other than that she was very clear and the pictures corresponded to the text I love how she included her favorite cheese makers giving a short bio of themtheir cheese and where they were located in the world If you love cheese then this is the book for you It seems from this book that cheese isn't all that difficult to make you just need good fresh ingredients She also includes vegetarian options for the rennet don't ask what it is I went a tad green when I heard what it was but not enough to not keep shoving cheese in my mouth 5 huge cheese wheel stars My thanks to NetGalley and uarto Publishing Group White Lion Publishing for an eARC copy of this book to read and review

  4. Lisa says:

    Thank you to uarto Publishing for an e galley of The Modern Cheesemaker for reviewI was mostly just interested in the methods in making cheese at home and this book really lays it all out for you From easy soft cheese to complicated aged cheese they do reuire some special euipment and ingredients but the book lays it all out so it looks easy This would be perfect for anyone looking to control the ingredients in their cheese or even to make a speciality cheese that costs a lot in the store I think I will start making buratta as it is hard for me to find in stores near where I live but it seems simple to make for myself

  5. Jeimy says:

    This bookI want to make the cheeseI want to meet the cheese mongers featured within its pagesI want to make the recipes Including this grilled brie with caramelized apples and honeyI want to buy a copy of this book for myself The digital ARC will go away soon

  6. Jeremiah Stratton says:

    I recieved an eArc of this book for an honest reviewThe art of making cheese has always been a bit of a mystery to most people especially those that look at stuff in the supermarket and dont even think about how it got from milk to cheese This book takes some of the mystery out of that and even gives you the recipes and ideas on how you can not only use the cheese you find but make your own using simple and easy to follow recipesThis is a great basic look at cheese and cheesemaking bringing it to where anyone should be able to make cheese at their house at least on the very basic level even though there are complicated recipes in the bookWhat I didnt like about this bookAs a cheesemonger as well as a certified cheese professional I have been told over and over again that pH is a very important part of cheesemaking Every cheesemaker and every other book I have read about cheese and cheesemaking always come back to this In fact recently I was told from a cheesemaker that not only is pH important but that TA is also an important thing to look at for certain types of cheese This book seems to ignore pH in what I am sure is a way to make it easier for a kitchen cook or chef to follow in favor of time and temperature While this may work I think you could be developing cheese that may not be the best version of what you want plus with altitude temps may change When you get to the harder cheeses I know that there are many factors that could affect the cheese which is why I think her book mostly focuses on the softer cheesesWhat I did like about this bookThis book was very pretty the photography in it not only made me want to make the cheese and eat the cheese but it really spotlights how pretty everything is Cheese can be art and cheese dishes definately can be art There is a picture in the book of Paneer spring rolls and they were so beautiful with the flowers wrapped into the rolls Love itThe cheesemaking recipes seem like they really are really easy and this makes this book much approachable to someone who doesnt have large vats for cheesemaking or a way to cook 10 gallons of milk or at a timeFinal thoughts this is a great beginners guide to cheesemaking while not a recipe book for someone that really wants to make and sale products or someone that plans to be a cheesemaker it is a good guide a person who is interested and maybe wants to dabble at home in making their own cheese4 stars for fans of cheese cheesemaking or just great recipes with some really pretty picturesAlso an additional kudos on this book for the included cheese lists in the glossary pointing out what McGlynn thinks are some cheeses of note to try

  7. Rianna says:

    4452 books read in 2019 Provided by NetGalley in exchange for an honest review45 stars rounded upThis is an extremely detailed handbook for making cheese and enjoying cheese Morgan McGlynn structured this book from the easiest cheeses to make to the most difficult making this a guide helpful to everyone from beginner to skilled cheese makers Each recipe both for making the cheeses and using the cheeses is accompanied by beautiful pictures Every step in the making of the cheese is describe thoroughly and the pictures add extra clarification I also love that she put the recipes after each homemade cheese This way you get direct inspiration for what you could make with your homemade cheese and to be honest it gave me a lot drive to actually make the cheese if the dish looked deliciousAt the end McGlynn also added a list with cheese suggestions per country possible placeslinks to get the ingredientstools Both are great and smart additions

  8. Jill says:

    Morgan McGlynn has been a fan of cheese her whole life In fact she loves it so much she bought a cheese shop when she was only 21 Working at the store tasting cheeses traveling to cheesemakers to stock her shop she has learned a lot about cheese She has even started making her own And now she is sharing all her best cheese secrets with us all in The Modern Cheesemaker Written with novices in mind McGlynn takes readers step by step through the process of making cheese from simple cheese that can be made with ingredients you can probably find in your kitchen to complicated recipes that take specialty ingredients and can age for months She includes tips on cheese making euipment you don’t need much to get started and ideas on knives and slicers to use to create the ultimate cheese board In other words you can put as little or as much effort in as you want invest a lot or not so much the options are as numerous as the types of cheeses available After a uick introduction to the history basic process and euipment of cheesemaking McGlynn gets to the important part—the recipes First she starts with simple fresh cheeses like mozzarella ricotta burrata and mascarpone And along with the recipes to create these cheeses she includes recipes you can use these cheese for like Lemon and Raspberry Ricotta Cheesecake Curd Cheese Dip and Burrata and Lemon Penne After the fresh cheeses she takes us on a tour of cream and soft cheeses so you can make your own cottage cheese cream cheese and Brie Then it’s on to goat’s cheese with ideas for creamy and crumbly ones and recipes like a Courgette Zucchini and Goat’s Cheese Tart or Goat’s Cheese and Spinach Filo Swirls Then things get harder as both the recipes and the cheese get harder going through an aging process You can choose semi hard cheeses like Paneer Swiss Cheese Halloumi and Feta; or you can go for the hard cheeses and try your hand at Cheddar Gouda or Red Leicester And then you can go to use those to make Very Naughty Mac and Cheese a Classic Croue Monsieur or a Tortellini Bake And let’s not forget the Blue Cheese Throughout all these recipes for cheeses and for tasty dishes made with cheeses are vignettes of cheesemakers from around the world and lots of beutiful photographs Add in some expert advice about serving cheese wine pairings for different cheeses and how to create an exuisite cheese board for any season The Modern Cheesemaker is a beautiful reference for cheese lovers of all kinds Galleys for The Modern Cheesemaker were provided by White Lion Publishing through NetGalley with many thanks

  9. Annie says:

    Originally published on my blog Nonstop ReaderThe Modern Cheesemaker is a tutorial guide with recipes for home fromagier by Morgan McGlynn Released 21st March 2019 by uarto on their White Lion imprint it's 224 pages and available in ebook and hardcover formatsI am a lifelong cheese fanatic I am in love with artisanal cheeses which are unfortunately in short supply in my area I do always look forward to the traveling cheese faires and competitions which happen a few times a year locally but it's a cheese desert betweentimes There are apparently 3500 different cheeses and they are distributed literally all over the planet across cultures and time just not where I live apparently This book comes to the rescueThis recipes are arranged or less in order of difficulty The book begins with an introduction to the tools and ingredients necessary Readers will likely have most of the supplies in their kitchens already and the author clearly advises against buying extra expensive euipment which will likely not be used regularly There is also a short subchapter on different types of milk and how different seasons affect milk production along with a very short discussion of the biology of cheesemakingThe first cheese recipes in the book are fresh unaged cheeses such as ricotta and 'cottage' cheese I like that the recipes also include refinements and 'satellite' recipes using the cheeses produced The ricotta section for example includes a recipe for ricotta and basil pesto gnocci and a ricotta cheesecake that made my mouth waterThe types of cheeses covered in the book include fresh cheeses cream cheese goatmilk semi hard hard and blue cheeses I really had thought that most except the very simplest would be beyond the scope of a home hobbyist but now I'm inspired to tryAll of the recipes and procedures are packed full of clear and well made photographs which elevate the whole to an artistic almost coffee table book The photos really make this book beautifulFive starsDisclosure I received an ARC at no cost from the authorpublisher for review purposes

  10. Lili says:

    I was so excited to see this book pop up on NetGalley A friend in Virginia is an avid cheesemaker and he talks so energetically about his cheese projects that I always leave his company wanting to try my own cheesemaking experiments I’ve gone so far as taking an Italian cheesemaking class at the local cooking school however my limited home experiments have epically failed So I wanted to learn about the process of cheesemaking before I attempted any home experimentsThis book definitely did not disappoint The cheesemaking recipes were clearly written and generously illustrated with step by step full color photographs In addition to the cheesemaking recipes there was a wealth of recipes for dishes using the homemade cheeses As much as this book demystified the cheesemaking processes I’m likely to try one of the ancillary recipes at one of my upcoming dinner partiesEven the apocryphal material in this book was super interesting My favorite section was the section about cheese pairings which went well beyond pairing cheese with wine These was an entire page of tips for pairing cheese with beer and cider as well as other subsections about pairing cheese with whiskey and pairing cheese with other spiritsTo make the cheesemaking process even accessible the book contains paragraph length descriptions of the exotic ingredients used in the recipes such as the different enzymes and molds reuired for advanced cheese making In addition the book provided websites accessible worldwide that source cheesemaking materials And I was tickled that the author chose to include as one of the sources because sometimes that is reasonably priced than the boutiue sourcesEven though this was a British book the measurements and vocabulary were generously translated in American measurements and vocabulary throughout the book As an American I felt comfortable that the ocean gap would not prevent me from attempting any of these recipesI received this book as a digital advance reader copy from NetGalley in exchange for an honest review I have not tried any of the recipes from this book and will update this review if I do

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