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Part 1: The Composition of Cheese

1. A Meeting with the Big Cheese: Learning to speak cheese and identifying the terms that define it are critical to your understanding of how a cheese is made
2. Where Cheese comes From: A Technical look at the ingredients used to make cheese, explained in understandable terms.
3. The Cheesemaker's Toolbox: Discover the definitions and purpose of cheese-making equipment, ranging from simple utensils to specialized tools.

Part 2: Making Quick Cheeses

4. Cheese by Direct Acidification: Learn to prepare and process dairy milk while making easy and tasty cheeses.
5. Making Mozzarella: Transform 1 gallon of milk into 1 pound of mozzarella using all that you have learned.
6. Culture-Ripened Fresh Cheeses: Replace the direct-acid method with living bacteria to create all-natural acidity in the cheese.

Part 3: Cultured Cheese and Conventional Cheese Making

7. The Formal Cheese-Making Process: Formalize the experience and knowledge gained so far into cheese-making standards.
8. Processed-Curd Cheeses: Learn to develop and manipulate cheese curd while making cottage cheese and queso fresco.
9. Hard Cheese Recipes: Prepare pressed and aged cheeses including Colby and traditional cheddar.
10. Wished Curd and Brined Cheeses: Gouda, Havarti, provolone, and Baby Swiss recipes teach you the technique of washing cheese before aging and curing.

Appendixes
A. Glossary
B. Resources
C. The Cheesemaker's Worksheet
Index.
 

From The Publisher:

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