Home-Made Cheese (Artisan Cheesemaking Made Simple)
List Price:
$25.00
- Availability: Confirm prior to ordering
- Branding: minimum 50 pieces (add’l costs below)
- Check Freight Rates (branded products only)
Branding Options (v), Availability & Lead Times
- 1-Color Imprint: $2.00 ea.
- Promo-Page Insert: $2.50 ea. (full-color printed, single-sided page)
- Belly-Band Wrap: $2.50 ea. (full-color printed)
- Set-Up Charge: $45 per decoration
- Availability: Product availability changes daily, so please confirm your quantity is available prior to placing an order.
- Branded Products: allow 10 business days from proof approval for production. Branding options may be limited or unavailable based on product design or cover artwork.
- Unbranded Products: allow 3-5 business days for shipping. All Unbranded items receive FREE ground shipping in the US. Inquire for international shipping.
- RETURNS/CANCELLATIONS: All orders, branded or unbranded, are NON-CANCELLABLE and NON-RETURNABLE once a purchase order has been received.
Product Details
Author:
Paul Thomas, William Shaw
Format:
Hardcover
Pages:
208
Publisher:
Anness Publishing (December 7, 2016)
Imprint:
Lorenz Books
Language:
English
Audience:
General/trade
ISBN-13:
9780754832423
ISBN-10:
0754832422
Weight:
45.28oz
Dimensions:
9.37" x 11.2" x 1.06"
File:
Eloquence-SimonSchuster_06032026_P10163223_onix30_Complete-20260603.xml
Folder:
Eloquence
List Price:
$25.00
Pub Discount:
65
Case Pack:
12
As low as:
$19.25
Publisher Identifier:
P-SS
Discount Code:
A
Overview
HOME-MADE CHEESE
Cheesemaking made simple
Paul Thomas
Cheesemaking techniques have advanced a long way since early herdsmen created naturally fermented curds, but the fundamentals remain essentially the same.
Leading cheesemaker Paul Thomas shows you how to transform milk into cheese at home.
His definitive book explains, with easy-to-follow instructions and pictures to guide you through all the stages involved, how to create a wide range of dairy products, from simple yogurt, cream and butter through to mozzarella, lactic cheeses, Cheddar, Stilton, Gouda, Brie and other popular varieties of cheese.
There is detailed information on how to set up a home dairy, including the importance of food safety and hygiene; where and how to source milk; an accessible overview of the biochemical processes involved; and all the essential techniques such as milling, draining, pressing, salting, rind-washing, introducing moulds or yeasts, maturing and storing.
Featuring 40 classic cheeses, more than 475 beautiful photographs by William Shaw, and a user-friendly troubleshooting section, this book will enable you to develop the skills required, whatever your previous experience or level of expertise.
Cheesemaking made simple
Paul Thomas
Cheesemaking techniques have advanced a long way since early herdsmen created naturally fermented curds, but the fundamentals remain essentially the same.
Leading cheesemaker Paul Thomas shows you how to transform milk into cheese at home.
His definitive book explains, with easy-to-follow instructions and pictures to guide you through all the stages involved, how to create a wide range of dairy products, from simple yogurt, cream and butter through to mozzarella, lactic cheeses, Cheddar, Stilton, Gouda, Brie and other popular varieties of cheese.
There is detailed information on how to set up a home dairy, including the importance of food safety and hygiene; where and how to source milk; an accessible overview of the biochemical processes involved; and all the essential techniques such as milling, draining, pressing, salting, rind-washing, introducing moulds or yeasts, maturing and storing.
Featuring 40 classic cheeses, more than 475 beautiful photographs by William Shaw, and a user-friendly troubleshooting section, this book will enable you to develop the skills required, whatever your previous experience or level of expertise.
