A guide to cheese making history, technique, artistry, and business strategies.

A resource for those interested in starting a small-scale creamery.

Farmstead cheese, lеѕѕ соmmоnlу known аѕ fаrmhоuѕе сhееѕе, іѕ produced frоm the milk collected on thе ѕаmе fаrm whеrе the cheese іѕ рrоduсеd. Unlike аrtіѕаn cheese, which mау аlѕо іnсludе mіlk purchased and trаnѕроrtеd frоm оff-fаrm ѕоurсеѕ, fаrmѕtеаd сhееѕе mаkеrѕ оnlу use mіlk from аnіmаlѕ they rаіѕе. Aссоrdіng tо thе Amеrісаn Chееѕе Sосіеtу, "milk used іn thе рrоduсtіоn оf fаrmѕtеаd сhееѕеѕ mау not bе оbtаіnеd from аnу оutѕіdе ѕоurсе". As a rеѕult, the сhееѕеѕ рrоduсеd оftеn hаvе unіԛuе flаvоrѕ owing to thе fаrm'ѕ lосаl tеrrоіr. Most fаrmѕtеаd cheese is produced from cow, gоаt оr ѕhеер mіlk, аlthоugh ѕоmе farmstead сhееѕеѕ аrе produced from wаtеr buffalo mіlk (mainly Buffаlо mozzarella). Farmhouse cheese is a сооkеd сurd cheese wіth a dеlісіоuѕ cheddar-like flavour. It fоllоwѕ a trаdіtіоnаl rесіре thаt dоеѕn't rеԛuіrе сhееѕе рrеѕѕ оr саvе for аgіng. Thіѕ hоmеmаdе hard cheese is probably similar to whаt Lаurа Ingаllѕ Wilder wаѕ mаkіng іn Lіttlе Hоuѕе іn the Bіg Wооdѕ.

Farmstead cheese, lеѕѕ соmmоnlу knоwn as fаrmhоuѕе сhееѕе, іѕ рrоduсеd from the mіlk collected оn thе same fаrm whеrе the cheese іѕ рrоduсеd. Unlike аrtіѕаn cheese, whісh may аlѕо include mіlk рurсhаѕеd and transported from оff-fаrm sources, farmstead cheese makers only uѕе milk from аnіmаlѕ thеу rаіѕе. Aссоrdіng tо the Amеrісаn Chееѕе Sосіеtу, "milk uѕеd іn thе рrоduсtіоn оf farmstead cheeses mау nоt bе оbtаіnеd frоm any outside ѕоurсе". Aѕ a rеѕult, thе cheeses produced often hаvе unіԛuе flаvоrѕ оwіng tо thе farm's local terroir. Most fаrmѕtеаd сhееѕе іѕ рrоduсеd frоm cow, gоаt or ѕhеер mіlk, although ѕоmе fаrmѕtеаd cheeses are produced frоm wаtеr buffalo mіlk (mаіnlу Buffаlо mоzzаrеllа).

Just a century ago, cheese was still a relatively regional and European phenomenon, and cheese making techniques were limited by climate, geography, and equipment. But modern technology along with the recent artisanal renaissance has opened up the diverse, time-honored, and dynamic world of cheese to enthusiasts willing to take its humble fundamentals—milk, starters, coagulants, and salt—and transform them into complex edibles. Artisan Cheese Making at Home is the most ambitious and comprehensive guide to home cheese making, filled with easy-to-follow instructions for making mouthwatering cheese and dairy items. Renowned cooking instructor Mary Karlin has spent years working alongside the country’s most passionate artisan cheese producers—cooking, creating, and learning the nuances of their trade. She presents her findings in this lavishly illustrated guide, which features more than eighty recipes for a diverse range of cheeses: from quick and satisfying Mascarpone and Queso Blanco to cultured products like Crème Fraîche and Yogurt to flavorful selections like Saffron-Infused Manchego, Irish-Style Cheddar, and Bloomy Blue Log Chèvre. Artisan Cheese Making at Home begins with a primer covering milks, starters, cultures, natural coagulants, and bacteria—everything the beginner needs to get started. The heart of the book is a master class in home cheese making: building basic skills with fresh cheeses like ricotta and working up to developing and aging complex mold-ripened cheeses. Also covered are techniques and equipment, including drying, pressing, and brining, as well as molds and ripening boxes. Last but not least, there is a full chapter on cooking with cheese that includes more than twenty globally-influenced recipes featuring the finished cheeses, such as Goat Cheese and Chive Fallen Soufflés with Herb-Citrus Vinaigrette and Blue Cheese, Bacon, and Pear Galette. Offering an approachable exploration of the alchemy of this extraordinary food, Artisan Cheese Making at Home proves that hand-crafting cheese is not only achievable, but also a fascinating and rewarding process.

The renaissance of farm-based dairy processing can be attractive, but it is imperative that farmers research and plan all aspects of a new enterprise.Starting a value-added dairy enterprise may be an attractive option to dairy producers looking to diversify, increase profitability, or sustain the dairy business for the next generation or additional family members. Cheese is a popular first value-added dairy product to produce due to its high consumer demand and ability to be stored for long periods of time. The renaissance of farm-based dairy processing can be attractive, but it is imperative that farmers research and plan all aspects of a new enterprise. This publication is intended to provide aspiring farmstead and artisan cheese processors with guidance on the areas of planning and decision making required for this type of start-up enterprise.There are no legal or regulatory distinctions of "farmstead" or "artisanal" cheeses. Both categories imply that the cheeses are produced in small batches, primarily by hand, with a focus on the traditions of the cheese maker's art. The American Cheese Society defines "farmstead" as cheeses being made from "milk from the farmer's own herd, or flock, on the farm where the animals are raised". Both farmstead and artisanal cheeses may be made from any type of milk (cow, goat, sheep, or water buffalo) and may include flavorings.According to the USDA Economic Research Service, per capita consumption of cheese has steadily risen since 1970 and in 2015 stood at approximately 35 pounds per person in the United States. U.S. production of cheese has risen similarly: from 8,250 million pounds in 2000 to over 12,150 million pounds in 2016, per information from the USDA National Agricultural Statistics Service. In the Northeast, cheese production topped 1,400 million pounds in 2016. Although specialty cheeses like farmstead and artisan constitute only a small percentage of total cheese production, they represent an increasingly important value-added opportunity for farmers.

The key to becoming a successful artisan cheesemaker is to develop the intuition essential for problem solving and developing unique styles of cheeses. There are an increasing number of books on the market about making cheese, but none approaches the intricacies of cheesemaking science alongside considerations for preparing each type of cheese variety in as much detail as Mastering Artisan Cheesemaking. Indeed, this book fills a big hole in the market. Beginner guides leave you wanting more content and explanation of process, while recipe-based cookbooks often fail to dig deeper into the science, and therefore don’t allow for a truly intuitive cheesemaker to develop. Acclaimed cheesemaker Gianaclis Caldwell has written the book she wishes existed when she was starting out. Every serious home-scale artisan cheesemaker—even those just beginning to experiment—will want this book as their bible to take them from their first quick mozzarella to a French mimolette, and ultimately to designing their own unique cheeses. This comprehensive and user-friendly guide thoroughly explains the art and science that allow milk to be transformed into epicurean masterpieces. Caldwell offers a deep look at the history, science, culture, and art of making artisan cheese on a small scale, and includes detailed information on equipment and setting up a home-scale operation. A large part of the book includes extensive process-based recipes dictating not only the hard numbers, but also the concepts behind each style of cheese and everything you want to know about affinage (aging) and using oils, brushes, waxes, infusions, and other creative aging and flavoring techniques. Also included are beautiful photographs, profiles of other cheesemakers, and in-depth appendices for quick reference in the preparation and aging room. Mastering Artisan Cheesemaking will also prove an invaluable resource for those with, or thinking of starting, a small-scale creamery. Let Gianaclis Caldwell be your mentor, guide, and cheering section as you follow the pathway to a mastery of cheesemaking. For the avid home hobbyist to the serious commercial artisan, Mastering Artisan Cheesemaking is an irreplaceable resource.