商品簡介
How to make more than 40 dairy products, including butter, cream and yogurt as well as fresh, soft, hard, ripened, matured, lactic and mould-ripened cheeses. An expert's step-by-step guide from renneting, cutting and milling to draining, salting, pressing and maturing.
作者簡介
As head cheesemaker at Lyburn Farm in Devon, England, Paul Thomas created award-winning new cheeses, before setting up Thimble Cheesemakers. Paul provides technical support to many cheese manufacturers all over Europe, and runs popular cheesemaking courses at the School of Artisan Food and the River Cottage Cookery School. He is widely seen as the expert other cheesemakers turn to for advice. Having graduated with a degree in biochemistry, Paul Thomas worked for several years as an affineur at respected cheesemonger I. J. Mellis in Edinburgh. He then spent six years as head cheesemaker at Lyburn Farm in the New Forest, where he hand-made many cheeses, including the award-winning Old Winchester (called Old Smales in the USA), and Stoney Cross, and helped to develop the washed-rind cheeses Little Colonel and Francies in association with James's Cheese. With his wife Hannah he set up Thimble Cheesemakers in 2013, making soft raw-milk cheeses Little Anne and Dorothy. He then set up Paul Thomas Dairy Consultancy & Training to provide technical support to farmhouse an arrtisan dairy producers. As well as teaching at The School of Artisan Food and the River Cottage Cookery School, Paul helps cheesemakers around the world, to address issues such as product development, troubleshooting defects, dairy hygiene, and the biochemistry of flavour development. He delivers training to food enforcement officers on food safety in relation to cheesemaking, charcutuerie and fermentation. He is a consultant for the Guild of Fine Foods, and writes their 'delihelp' column.
