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CULTURE is an excellent maganize produced four times a year for cheese afficianados. With amazing color photos that make the mouth water, and enlightening cheese related articles, these magazine issues are worthy of keeping in a collection. |
MG12
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$9.99
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Home Cheesemaking with Margaret Morris of Glengarry Cheesemaking and Dairy Supply on VHS. Find out how to prepare your own Feta, Camembert, Gouda, and Cheddar! Margaret Morris will share her knowledge and experience on cheesemaking, so that you can make cheese at home. A great reference for the home cheesemaker loaded with tips and techniques to simplify the process. (125 minutes) |
CH71
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$32.00
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Home Cheesemaking with Margaret Morris of Glengarry Cheesemaking and Dairy Supply on DVD. Find out how to prepare your own Feta, Camembert, Gouda, and Cheddar! Margaret Morris will share her knowledge and experience on cheesemaking, so that you can make cheese at home. A great reference for the home cheesemaker loaded with tips and techniques to simplify the process. (125 minutes) |
CH72
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$32.99
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Making Artisan Cheese: 50 Fine Cheese That You Can Make In Your Own Kitchen; Tim Smith, 2005. This fully illustrated guide covers beginning, intermediate and advanced home cheesemaking in a step-by-step manner. Here at the Beverage People we find this book to be the most simple to follow and practical for both beginning and advanced cheesemakers. Included are: Inspiring and colorful photographs, recipes for gourmet cheeses, step-by-step illustrated techniques, "what can go wrong" tips, profiles of master cheesemakers sharing their tips, and more. |
CH74
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$21.99
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American Farmstead Cheese, Paul Kindstedt Ph. D, 2005. Back cover: "American Farmstead Cheese is the essential resource for aspiring and experienced cheesemakers. The book is packed with cheesemaking history, technique, artistry, and business strategies. Paul Kinstedt explores the rich traditions of European and ealry American cheeses and their influence on today's artisan and farmstead cheesemakers. Kindstedt combines his love for small-scale cheese production with his scientific expertise to provide a wealth of practical resources." |
BK100
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$40.00
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The Cheesemakers Manual, Margaret Morris, Second Edition, 2003. Back cover: "This manual is written for the home and on-farm cheesemaker. The recipes provided have been developed from the recipes of origin based on Margaret's own trials and successes in small-scale cheese production. The methods and techniques used incorporate traditional and artisinal flair. The recipes are written in a step-by-step manner enabling the user to follow them with ease and confidence." |
CH73
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$49.99
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Home Cheesemaking, Ricki Carroll, 3rd Edition. Includes recipes for 75 homemade cheeses. Back cover: "After mastering the fine art of cheese making in England, Ricki Carroll opened New England Cheesemaking Supply Company, based in Ashfield, Massachusetts. Since 1978, her company has supplied home cheese makers with information and equipment so they can savor every moment of one of the most delicious hobbies on the planet." |
CH75
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$16.99
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The Home Creamery, Kathy Farrell-Kingsley, 2008. Back cover: "You don't need a commercial kitchen or unrecognizable ingredients to whip up fresh buttermilk, yogurt, cream cheese, creme fraiche, mozzarella, goat cheese, and other dairy delights. Simpler-than-you-think instructions encourage you to turn your fresh, sweet milk and cream into cultured dairy products and soft, unripened cheeses." |
BK166
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$16.99
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Making Cheese, Butters and Yogurt by Ricki Carroll. A Storey Country Wisdom Bulletin. 2003. Back order: "Expert cheesemaker Ricki Carroll teaches you the latest, most healthful methods for whipping up delicious dairy products in your own kitchen. Here is everything you need to know---from what equipment and ingredients are required to how to pasteurize your own milk. And, of course, you get recipes for making cheeses and other dairy products that surpass anything you could buy at the store." |
CH76
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$3.99
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This comprehensive manual on cheesemaking at home covers beginning and advanced cheesemaking as well as a chapter on "Cooking With Artisan Cheese". Author Mary Karlin is a friend of The Beverage People, and many of us contributed to the development of the book with recipe testing, recipe contribtutions, some research and other tidbits. We are very pleased and excited that the book is now available to the public! Culture magazine has written: "A mind boggling array of books on home cheesemaking have appeared on the market, but few have we so wholeheartedly recommended as Artisan Cheese Making at Home by Mary Karlin, a veteran cooking teacher." We think this book is an ideal way to begin or advance your adventures in home cheesemaking. |
CH98
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$29.99
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