Cheese Slices

It has been a while since I have made some cheese.  I am having withdrawals!  Making cheese is now a part of who I am and it just feels great when making it, but even better when eating it.  I feel like I have resurrected some ancient art that has been lost by modern man.  Well, when you think of it like that, I suppose that is exactly what I have done.  Hopefully, once my older kids have tasted my harder cheeses, they will want to learn how to make them as well.  I would love to pass this skill down to them.

Anyway, today I bought two cheese making books, thanks to a $10 discount voucher given to me by Moo from Moo I Made it!  Thanks Moo.

The first one I chose was “Home Cheese Making – Recipes for 75 homemade cheeses”, by Ricki Carroll.

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The other is “Making Artisan Cheese: Fifty Fine Cheeses That You Can Make in Your Own Kitchen,” by Tim Smith.

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I hope that my expectations are met, because I can’t wait to get stuck in to making some more yummy cheeses.  Of course I will have to wait until Kim is on her feet again, but she is healing well and should be independent again in a few weeks.  So, once I read these books, I will let you know which is the better one and if they are worthwhile investing in a copy.  My mouth is watering just looking at the pictures!

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Comments

  1. says

    Yes please! I’m hanging out for a review.

    And I know exactly what you mean about being excited! I made home-made passionfruit cordial for the first time last week. It’s a simple thing but I’ve only ever had store-bought cordial and it felt like cordial making was some mysterious thing that could only be achieved by expensive machines in a factory. Making it for myself and realising how EASY it was felt really liberating.

  2. says

    I have Ricki Carroll’s book and it’s great; very straight forward instructions. I am interested in the other one though, waiting to hear what you think.

  3. says

    @ Ainead, no problems. When I have a read, I will post a review. It is a fantastic feeling to grow and make your own foods.

    @ Julie, thanks for that. It looks like I have chosen wisely.

    BTW, I found a ABC TV series on DVD at the library called Cheese Slices, where the presenter travels around Europe showing how different cheeses are produced. I was fascinated by it all and it was amazing to see how commercial operations do it. All the principles are the same at home, except on a smaller scale.

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