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Homemade Cheese

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About the Author

Janet Hurst (Hermann, MO) is a veteran goatkeeper, soapmaker, cheesemaker, and teacher. Hurst studied cheesemaking at the University of Vermont's Institute of Artisan Cheese, at the University of Guelph, and on small farms in Israel. She is the author of Voyageur Press' Homemade Cheese (2011) and The Whole Goat Handbook (2013), and her work has appeared in MaryJanesFarm magazine, Mother Earth News, Heirloom, Small Farm Today, and other periodicals. Most recently, Hurst has written Extraordinary Goats (2014) and The Farm to Market Handbook (2014), both for Voyageur Press.


Hurst, who's been making cheese at home for over 20 years, adds to a wave of recent books that address cheese making at home, part of a bigger trend linking learning and appreciation for the craft of food with budgeting. She provides a good selection of achievable recipes, such as for chevre and halloumi, which further benefit from the many handsome illustrations. The distribution of some important information to later chapters and placement of profiles of cheese makers in the middle of explanatory sections undermine the instructional function of the book and break the flow. Verdict Compared to other titles like Jody Farnham and Marc Druart's The Joy of Cheesemaking, this guide is not as rigorous and places less emphasis on the science behind making cheese at home. Purchase only where cheese making is popular.-Peter Hepburn, Univ. of Illinois at Chicago (Library Journal) I responded readily to Janet's book because it is so friendly, simple to follow, attractive to the eye, well researched and has a very personal touch. It's like sitting down with her and, over a cup of coffee and a plate of hot out of the oven scones, having her share all of these wonderful experiences. Her passion for cheese is evident.

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