About this item
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.
About the Author
MARY KARLIN is a passionate cook, cooking teacher, cookbook author, and freelance food writer. She was a founding staff member, currently a visiting chef- instructor, at the award-winning Ramekins Culinary School in Sonoma, CA, where she has taught wood-fired cooking, cheese making, and Mediterranean-themed cooking classes for over ten years.
Mary is also a regular chef-instructor at The Fork at Point Reyes Farmstead Cheese, and The Cheese School of San Francisco, as well as other prominent culinary venues around the United States. She teaches an online course: Artisan Cheese Making: Chevre, Mozzarella, and Cheddar at www.craftsy.com/ext/artisancheese_fp.
Visit www.marykarlin.com for her active schedule and newsletter sign-up. Visit www.wood-firedcooking.com,www.artisancheesemakingathome.com, and www.masteringfermentation.com, the companion sites to her books.
Mary's acclaimed books, Wood-Fired Cooking (2009) , and Artisan Cheese Making at Home, (2011) are published by Ten Speed Press. Her third book, Mastering Fermentation, was published by Ten Speed Press August 27, 2013. When not traveling to teach, Mary splits her time between Northern California and Arizona where she makes cheese, ferments other foods, and cooks at her wood-fired oven.
