The Cheesemaker's Apprentice: An Insider's Guide to the Art & Craft of Homemade Artisan Cheese, Taught by the Masters Book

Forward: Alyce Birchenough, Sweet Home Farm, Elberta, Alabama, USA

Introduction

Chapter One: The Cheesemaker's Taxonomy and the Basics of Cheese Interview: Gordon Edgar, Retailer, Rainbow Foods COOP, San Francisco, California, USA Interview: Rachel Dutton, Microbiologist, Harvard University, Cambridge, Massachusetts, USA

Chapter Two: Ingredients and Equipment Interview: Catherine Donnelly, Ph.D., Professor and Codirector of Vermont Institute for Artisan Cheese (VIAT), University of Vermont, Burlington, Vermont, USA Interview: Ivan Larcher, Cheese-Making Consultant, Larcher Consulting, Cheniers, France

Chapter Three: Mastering the Fundamentals of Cheese Making Interview: Cary Bryant, Co-owner and Cheesemaker, Rogue Creamery, Central Point, Oregon, USA

Chapter Four: Fresh Cheese Interview: Paula Lambert, Founder and Cheesemaker, Mozzarella Company, Dallas, Texas, USA

Chapter Five: Tomme and Toma Cheese Interview: Liam Callahan, Co-owner and Cheesemaker, Bellwether Farms, Petaluma, California, USA

Chapter Six: Washed Curd and Pressed Under the Whey Cheese Interview: Helen Feete, Co-owner and Cheesemaker, Meadow Creek Daily, Galax, Virginia, USA

Chapter Seven: Cheddar Cheese Interview: Jamie Montgomery, Cheesemaker, Montgomery's Cheddar, North Cadbury, England

Chapter Eight: Alpine-Style Cheese Interview: Philippe Goux, Director of Sales, Marcel Petite Compte, Jura, France

Chapter Nine: Grana-Style Cheese Interview: Giorgio Cravero, Owner, G. Cravero, Bra, Italy

Chapter Ten: Blue Cheese Interview: Joe Schneider, Director and Cheesemaker, Stichelton Dairy, Mansfield, England

Chapter Eleven: Surface Ripened Cheese Interview: Allison Hooper, Co-founder and Cheesemaker, Vermont Creamery, Websterville, Vermont, USA Interview: Maureen Cunnie, Cheesmaker, Cowgirl Creamery, Point Reyes Station, California, USA

Chapter Twelve: Affinage Interview: Mateo Kehler, Co-owner, Cellars at Jasper Hill, Co-owner and Cheesemaker, Jasper Hill Farm, Greensboro, Vermont, USA

Chapter Thirteen: Selecting, Handling, and Storing Cheese Interview: Hervs Mons, Owner and Affineur, Mon Fromange/Affineur, Roanne, France

Chapter Fourteen: Tasting Cheese Interview: Christine Chenard, Director of Consumary Sensory Research, Cintech, Montreal, Quebec, Canada

Chapter Fifteen: Pairing Cheese Interview: Max McCalman, Maitre Fromager and Author, New York City, New York , USA

Resources

Contributors

Acknowledgements

About the Authors

Index