Description: Leading cheesemaker Paul Thomas shows you how to transform milk into cheese at home. His definitive book explains, with easy-to-follow instructions and pictures to guide you through all the stages involved, how to create a wide range of dairy products, from simple yogurt, cream and butter through to mozzarella, lactic cheeses, Cheddar, Stilton, Gouda, Brie and other popular varieties of cheese. There is detailed information on how to set up a home dairy, including the importance of food safety and hygiene; where and how to source milk; an accessible overview of the biochemical processes involved; and all the essential techniques such as milling, draining, pressing, salting, rind-washing, introducing moulds or yeasts, maturing and storing. Featuring 40 classic cheeses, more than 475 beautiful photographs by William Shaw, and a user-friendly troubleshooting section, this book will enable you to develop the skills required, whatever your previous experience or level of expertise.
Brief description: Paul Thomas is a Professor of Fine Art at UNSW Art and Design. He is the Director of the Studio for Transdisciplinary Art Research (STAR) and is the instigator the Transdisciplinary Imaging Conference series 2010-2018.
Review Quotes: Halloumi, ricotta, curd, crème fraîche, butter... A session with artisan cheese-maker Paul Thomas was a perfect balance of accessible technical information and divine dairy, all of which went into lunch. This highly recommended course backs up Paul's book that covers entry level soft cheeses through to the more complex hard and blue varieties. His science background and experience as an adviser at international level places him in a perfect position to bring the pleasure of creating cheese in any kitchen. The basic start-up costs are around £30, says Paul. If you ve got a big pan and a couple of colanders you're on the whey - so to speak! He even uses pond baskets as moulds. Butter was extraordinarily easy, requiring a bowl, an electric whisk and chilled water for washing the salt to taste. With bread and salad we created a veritable feast.--Annette Shaw "Devon Life magazine"