So, today as I was waiting for Kim to finish editing the outdoor clay oven manuscript, I started thinking about what else I was a subject matter expert on (expert status loosely applied of course).
It took me a few minutes until I came up with the idea of writing a book about Home Cheese Making. It struck me as bleeding obvious seeing that I also write a cheese making blog over at Little Green Cheese!
I know, I know. It has all been done before, and I do have own some wonderful cheese books produced by some great authors, however there is always one thing that seams to be missing after you read the recipe.
That missing part is the taste test! Authors rarely describe what the finished cheese tastes like, or provide tips on how to improve the cheese they have written about. These will be accompanied by links back to my YouTube cheese making tutorials which are very popular with beginners and seasoned home cheese makers alike. That is my angle that should make it stand out from the pack.
Of course it will have cheese making methods, all the recipes that I have modified over the years and written down, as well as some wonderful photographs, and explanation of cheese making hygiene. And of course a section on sourcing local milk.
With the book structure already formatted, and some of the pieces in place for a comprehensive manuscript, I thought about a title.
How does “Keep Calm and Make Cheese – Artisan Cheese Making At Home” strike you as a title for this book?
Copyright © Gavin Webber
I even took the time to produced a book cover which I am pleased with, and which Kim thinks is great.
Anyway, this is what I have being doing all day, as well as keeping the garden and chickens alive, so it is definitely time for a break. It is 33°C here at 10:17pm, which is the tail end of a two day heat wave with more to follow during the week. Hot, damn hot.
Time for a well earned home brewed Cerveza!
Update: I finished the eBook and it is now published!
Here is the link to “Keep Calm and Make Cheese” if you are interested in purchasing it.