Keep Calm and Make More Cheese – More Cheese Recipes from the Cheese Man
The second cheesemaking book published by Gavin Webber aka the Cheeseman, Keep Calm and Make More cheese is for beginners and seasoned curd nerds alike.
Keep Calm and Make More Cheese adds 72 new cheese-making recipes that are tried and tested for the home cheesemaker to follow and create at home.
With QR code links to 129 of the author’s simple-to-follow cheese-making videos, the cheesemaking process becomes easier to succeed. Cheese-making has never been so easy!
This book contains the following recipes;
Queso Fresco, Chili Queso Fresco, Queso Fresco with Cranberries, Paneer, English Coulommiers, Soy Yoghurt, Tangy Yoghurt, Mascarpone, Mysost, Ricotta Salata, Pecorino Ricotta Salata, Squeaky Cheese Curds, Goats Milk Feta, Traditional Greek-style Feta, Persian Feta, Chèvre (Soft Goats Cheese), Crème Fraiche, French Cream Cheese, Boursin, Schiz, Icelandic Skyr, Asadero, Mozzarella Fior di Latte (Cow’s milk Mozzarella), Provolone, Oaxaca (Mexican String Cheese), Caciocavallo, Edam, Gouda, Smoke Flavoured Gouda, Havarti, Leiden, Butterkäse (Butter Cheese), Leerdammer aka Maasdam, Tilsit, Raclette, Petit Munster, Port Salut style, Brick, Limburger, Leicester, Cheddar (Cloth Bound), Marbled Cheddar, Stout Cheddar, Triple Pepper Jack, Wensleydale with Cranberries, Bel Paese, Sage Derby, Queso Cotija, Double Gloucester, Lactose-free Caerphilly, Queso Chihuahua, Jarlsberg, Queso Tipo Manchego, Gruyère, Asiago Pepato, Piora, Parmesan, Tomme, Fontina, Pecorino Romano, Morbier, Chease & Desist Cheese (aka Grana style cheese), Fake Camembert (aka Stabilized Paste Washed Curd Bloomy Rind), Saint-Marcellin, Bloomy Goat Blue, Double Brie, Petite Neufchâtel, Petit Bleu,CamBlue, Blue Gouda, Shropshire Blue, Farmhouse Cheddar Blue, and Buttermilk Blue.
Print version 1.0.1 217 pages.
This print version of the book is exclusive to Little Green Workshops.
Can’t wait to try new cheeses
I have your original book which is awesome
Same comments as for your other amazing book. I am having fun learning how to make cheese you are the best I love how you provide videos to the recipes so it makes it easy to follow what to do . Thank you so much I can’t stop making cheese . I guess I am a Curd Nurd now and Loving it
awesome recipes
A bit stripped back, more detail would be good
good addition to the first