Artisan Cheese Making at Home: Techniques & Recipes for Mastering World-Class Cheeses

Artisan Cheese Making at Home dismantles the perceived exclusivity of professional cheesemaking, presenting it as an achievable and deeply rewarding domestic science. The book opens by contextualizing cheese within a century of transformation, from a regionally bound craft to a global artisanal pursuit enabled by modern knowledge and tools. It argues that the core ingredients—milk, bacterial starters, coagulants, and salt—are a simple palette from which immense complexity can be coaxed through controlled technique. Karlin structures the journey as a master class, beginning with an indispensable primer on dairy science, equipment, and hygiene. The heart of the guide is a graduated curriculum of over eighty recipes, moving from instantaneous fresh cheeses like mascarpone and queso blanco to cultured staples such as crème fraîche and yogurt. This foundational work builds toward the ambitious territory of aged, mold-ripened varieties, including saffron-infused Manchego, Irish-style Cheddar, and bloomy-rinded chèvre. The latter sections delve into the nuanced mechanics of affinage: drying, pressing, brining, and managing humidity in ripening boxes. A final chapter transcends mere production, offering globally-inspired recipes that showcase the finished cheeses in dishes like goat cheese soufflés and blue cheese galettes. The book thus functions as both a technical manual and a culinary inspiration. Its ultimate significance lies in empowering the home cook to participate in the artisanal renaissance. By combining rigorous methodology with aspirational photography and clear instruction, it renders the mysterious alchemy of cheese both comprehensible and inviting. The target audience spans from curious novices to dedicated hobbyists seeking to elevate their craft beyond basic fresh cheeses to the realm of sophisticated, aged creations.