Gianaclis Caldwell and her family own Pholia Farm, in Oregon, where for many years they operated an off-grid, raw milk cheese dairy. She is the author of the award-winning Mastering Artisan Cheesemaking, as well as other books on cheesemaking and running a dairy. Applying a holistic, organic management approach to the health of her goats comes naturally for Gianaclis: She was raised on an organic farm; her parents were chiropractors; and she pursued a career in nursing. Her aged, raw milk cheeses have been recognized and applauded by America’s foremost authorities on cheese, and Gianaclis has traveled extensively across the country presenting workshops on cheesemaking and troubleshooting goat health problems. She continues to teach in-person cheesemaking classes on the farm.

• Part I: the art and science of making cheeseIngredients for all cheeseConcepts and processes for successful cheesemaking The fundamentals of acid development and monitoring during cheesemaking Aging cheese gracefully-the art of affiange Spicing it up: adding flavors to cheese Designing, equipping, and maintaining your home cheesemaking spacePart II: recipes for successGetting to know the familyFresh, acid-coagualted cheeseBrined cheeses, fresh and agedWhite mold, surface-ripened cheeses Washed rind surface-ripened cheeses Blue cheeses Stretched and kneaded pasta filata cheeses Semihard to hard cheeses Extra-hard grating cheeses

Booklist-"The first point to make is that this oversize book is stunningly presented, with easy-on-the-eye text, helpfully broken up by subject headings, several on a page. And the photographic illustrations are in rich color and with clear detailing that makes the close-up shots comfortable on the eye as well. This handbook is for readers serious in their interest in and pursuit of home cheesemaking. With authority and clarity, the author delves deeply into the subject, explaining all the scientific aspects of the processes involved (in her words, 'the beautiful interplay of science and art that goes into creating truly great cheeses'), including measuring acid development, aging cheese, adding flavors to cheese, and thinking about various ideas for equipment and work space. Part two is, as the author indicates, where the fun begins. Recipes are offered and explained in very easy terms. A complete package."

Gianaclis Caldwell and her family own Pholia Farm, in Oregon, where for many years they operated an off-grid, raw milk cheese dairy. She is the author of the award-winning Mastering Artisan Cheesemaking, as well as other books on cheesemaking and running a dairy. Applying a holistic, organic management approach to the health of her goats comes naturally for Gianaclis: She was raised on an organic farm; her parents were chiropractors; and she pursued a career in nursing. Her aged, raw milk cheeses have been recognized and applauded by America’s foremost authorities on cheese, and Gianaclis has traveled extensively across the country presenting workshops on cheesemaking and troubleshooting goat health problems. She continues to teach in-person cheesemaking classes on the farm.

• Part I: the art and science of making cheeseIngredients for all cheeseConcepts and processes for successful cheesemaking The fundamentals of acid development and monitoring during cheesemaking Aging cheese gracefully-the art of affiange Spicing it up: adding flavors to cheese Designing, equipping, and maintaining your home cheesemaking spacePart II: recipes for successGetting to know the familyFresh, acid-coagualted cheeseBrined cheeses, fresh and agedWhite mold, surface-ripened cheeses Washed rind surface-ripened cheeses Blue cheeses Stretched and kneaded pasta filata cheeses Semihard to hard cheeses Extra-hard grating cheeses

Booklist-"The first point to make is that this oversize book is stunningly presented, with easy-on-the-eye text, helpfully broken up by subject headings, several on a page. And the photographic illustrations are in rich color and with clear detailing that makes the close-up shots comfortable on the eye as well. This handbook is for readers serious in their interest in and pursuit of home cheesemaking. With authority and clarity, the author delves deeply into the subject, explaining all the scientific aspects of the processes involved (in her words, 'the beautiful interplay of science and art that goes into creating truly great cheeses'), including measuring acid development, aging cheese, adding flavors to cheese, and thinking about various ideas for equipment and work space. Part two is, as the author indicates, where the fun begins. Recipes are offered and explained in very easy terms. A complete package."

Gianaclis Caldwell and her family own Pholia Farm, in Oregon, where for many years they operated an off-grid, raw milk cheese dairy. She is the author of the award-winning Mastering Artisan Cheesemaking, as well as other books on cheesemaking and running a dairy. Applying a holistic, organic management approach to the health of her goats comes naturally for Gianaclis: She was raised on an organic farm; her parents were chiropractors; and she pursued a career in nursing. Her aged, raw milk cheeses have been recognized and applauded by America’s foremost authorities on cheese, and Gianaclis has traveled extensively across the country presenting workshops on cheesemaking and troubleshooting goat health problems. She continues to teach in-person cheesemaking classes on the farm.

• Part I: the art and science of making cheeseIngredients for all cheeseConcepts and processes for successful cheesemaking The fundamentals of acid development and monitoring during cheesemaking Aging cheese gracefully-the art of affiange Spicing it up: adding flavors to cheese Designing, equipping, and maintaining your home cheesemaking spacePart II: recipes for successGetting to know the familyFresh, acid-coagualted cheeseBrined cheeses, fresh and agedWhite mold, surface-ripened cheeses Washed rind surface-ripened cheeses Blue cheeses Stretched and kneaded pasta filata cheeses Semihard to hard cheeses Extra-hard grating cheeses

Booklist-"The first point to make is that this oversize book is stunningly presented, with easy-on-the-eye text, helpfully broken up by subject headings, several on a page. And the photographic illustrations are in rich color and with clear detailing that makes the close-up shots comfortable on the eye as well. This handbook is for readers serious in their interest in and pursuit of home cheesemaking. With authority and clarity, the author delves deeply into the subject, explaining all the scientific aspects of the processes involved (in her words, 'the beautiful interplay of science and art that goes into creating truly great cheeses'), including measuring acid development, aging cheese, adding flavors to cheese, and thinking about various ideas for equipment and work space. Part two is, as the author indicates, where the fun begins. Recipes are offered and explained in very easy terms. A complete package."