Washed-Curd and Semisoft Cheeses Colby Edam Baked Macaroni and Cheese Gouda Cheese and Apple Cake Leiden Goat s Milk Gouda Havarti Raclette Fontina Bel Paese Butter Cheese Caciotta Tomme Smoked Cheese Semifirm and Hard Cheeses Cheddar Stirred-Curd Cheddar Chihuahua Cheshire Welsh Rarebit Caerphilly Emmental Leerdammer Jarlsberg Cheese Soufflé Gruyère Swiss Cheese Fritters Swiss Cheese Fondue Appenzeller Vacherin Fribourgeois Wensleydale Sheep s Milk Wensleydale Cantal Sbrinz Savory Sbrinz Shortbread Manchego Parmesan Asiago Piora Kefalotyri Romano Pecorino Romano Monterey Jack Goat s Milk Cheddar Goat s Milk Caerphilly Lancashire continued from back cover Montasio Cheese Crisps Graviera Derby Double Gloucester Ossau-Iraty French Tomme Raw Milk Tomme Colonia Ethnic and Regional Cheeses Feta Paneer Cumin Paneer Queso Blanco Halloumi Libyan Sheep s Milk Cheese Tomme d Arles Fromage Fort Chestnut Leaf Wrapped Goat Cheese Gjetost Handkäse Cabra al Vino Domiati Gammelost Liptauer Liptauer Cheese Spread Yogurt and Kefir Making Yogurt Yogurt with Skim Milk Powder Greek-Style Yogurt Goat s Milk Yogurt with Gelatin Bulgarian-Style Yogurt Chilled Blueberry Soup Chocolate Yogurt Cake Yogurt Cheese Lebanese Yogurt Cheese Labneh Cheese Balls Mango Lassi Persian Sparkling Yogurt Drink Traditional Rose Water Lassi Kefir Basic Technique for Activating Kefir Grains Kefir Cheese Butter, Buttermilk and Crème Fraîche Making Butter Bacterially Ripened Cream Butter Naturally Ripened Cream Butter Sweet Cream Butter Salted Butter Garlic and Pepper Butter Orange Honey Butter Provençal Herb Butter Roasted Hazelnut Butter Strawberry and Rose Petal Butter Cinnamon Honey Butter Horseradish and Mustard Butter Dill and Lemon Butter Peppercorn Butter Chocolate Butter Blue Cheese Butter Apple Maple Butter Flower Petal Butter Paprika Butter Lemon Poppy Seed Butter Cranberry Orange Butter Morel Mushroom Butter Jalapeño Butter Lime and Coriander Butter Clarified Butter Beurre Noisette Ghee Cultured Buttermilk Jane s Irish Soda Bread Buttermilk Soup Buttermilk Cheese Buttermilk Hand Cheese Sour Cream Crème Fraîche Quick Berry Cream Cakes Clotted Cream Glossary Sources Index
200 easy Homemade Cheese recipes Introduction The History of Cheese How to Use This Book What Is Cheese? Basic Cheese-Making Steps and Techniques All About Milk Ingredients Troubleshooting Understanding and Working with ph Pressing Cheese Mother Culture Equipment and Tools Wrapping and Storing Cheeses Sanitation Fresh Cheeses Quark Fromage Frais Fromage Blanc Cream Cheese French Cream Cheese Easy Cheesecake Pie Greek Island Mizithra Vangelis Sour Mizithra Shepherd s Mizithra Alpine Ziger Traditional Ricotta Sweet Ricotta Chèvre Traditional Provençal Chèvre Chèvre Cheesecake Chèvre Panna Cotta Brousse Savory Brousse Omelet Sheep s Milk Brousse Cottage Cheese English Farmhouse Cheese Fresh Goat Cheeses Mascarpone Coeur à la Crème Cow s Milk Faisselle Goat s Milk Faisselle Stretched-Curd (Pasta Filata) Cheeses Mozzarella Mozzarella II Mozzarella di Bufala Bocconcini Marinated Bocconcini Mozzarella di Bufala Salad Provolone Caciocavallo Scamorza Asadero Kasseri Saganaki Mold-Ripened Cheeses Brie Cranberry Almond Baked Brie Pasta with Broccoli and Brie Camembert Camembert with Calvados Baked Red Peppers Coulommiers Chaource French Neufchâtel St-Marcellin Valençay Ste-Maure Selles-sur-Cher Pouligny-St-Pierre Crottin Goat Brie Blue-Veined Cheeses Castle Blue Cambozola Gorgonzola Fourme d Ambert Roquefort Roquefort and Mushroom Salad Stilton White Stilton Blue Pyrenees Bleu du Queyras Flan au Bleu du Queyras Septmoncel Bite-Size Cheese Canapés Washed-Rind Cheeses Port Salut Port Salut Potatoes Reblochon Reblochon and Apple Sandwich Limburger Muenster Morbier Brick Taleggio Monostorer Esrom Tilsit continued inside ISBN 978-0-7788-0465-9 440 pages total 32 color photo pages Step-by-step photographs 7" x 10" Index $27.95 US / $27.95 CA / 14.95 UK Publication date: October 2013 Visit us at www.robertrose.ca