Homemade Cheese: A Step-by-Step Course from Beginner to Master – Eliseeva Olga, Eliseev Anton – Eksmo – 2025 – ISBN 978-5-04-188080-4
Homemade Cheese: A Step-by-Step Course from Beginner to Master
19.99 €
Out of stock
Homemade Cheese: A Step-by-Step Course from Beginner to Master
19.99 €
To add a product to the waitlist, please sign in:
Log in
Want to start making cheese at home, but don't know how to get started? It seems like you can't make mozzarella or Maasdam without extensive knowledge and a fair bit of trial and error? While learning every step on your own is probably true, with a competent teacher, the path to your first real cheese is significantly shorter.
Anton and Olga Eliseev, owners of the family-run Eliseev Cheese Factory, have been producing artisan cheese for over 10 years, renowned not only in Russia but also abroad. In their book, they detail all the important nuances of cheesemaking and share tried-and-true recipes they use themselves.
In the chapter "Cheese in Theory," you'll learn:
- How to choose raw materials;
- What additives make cheese cheese;
- How to impart a distinctive flavor, color, and aroma to cheese;
- What equipment you need;
- The stages of cheese production, aging, and storage.
The "Cheese in Practice" chapter features 22 recipes for cheeses and fermented milk products. Learn how to make cottage cheese, delicate mascarpone, mozzarella, and Russian cheese, as well as blue cheeses like Camembert and Don Simone.
Anton and Olga Eliseev, owners of the family-run Eliseev Cheese Factory, have been producing artisan cheese for over 10 years, renowned not only in Russia but also abroad. In their book, they detail all the important nuances of cheesemaking and share tried-and-true recipes they use themselves.
In the chapter "Cheese in Theory," you'll learn:
- How to choose raw materials;
- What additives make cheese cheese;
- How to impart a distinctive flavor, color, and aroma to cheese;
- What equipment you need;
- The stages of cheese production, aging, and storage.
The "Cheese in Practice" chapter features 22 recipes for cheeses and fermented milk products. Learn how to make cottage cheese, delicate mascarpone, mozzarella, and Russian cheese, as well as blue cheeses like Camembert and Don Simone.
See also:
- All books by the publisher
- All books by the author
- All books in the series Cooking. Homemade Delicacies