Do you want to learn how to make cheese at home? Are you having problems trying to pick a book to use as your beginner book? Well keep calm and get the eBook by Gavin Webber from Littlegreencheese.com and Greeningofgavin.com, called “Keep Calm and Make Cheese: The Beginners Guide to Making Cheese at Home”
Who is Gavin Webber? Gavin Webber is one of my “Cheese Heroes”, people who inspire me to make cheese or those that I seek advice from when making cheese. When I started to make cheese Gavin’s website was one of the first that I found that really helped me learn about making cheese. Here is what his website says:
“An Ordinary Australian Man Who Has A Green Epiphany Whilst Watching A Documentary, Gets a Hybrid Car, Plants A Large Organic Vegetable Garden, Goes Totally Solar, Lowers Consumption, Feeds Composts Bins and Worms, Harvests Rainwater, Raises Chickens, Makes Cheese and Soap, and Eats Locally. All In The Effort To Reduce Our Family’s Carbon Footprint So We Can Start Making A Difference For Our Children & Future Generations To Come.”
Gavin has written a book that is refreshing in straight forwardness and purpose, to give you a good start in making cheese at home. It has the personal touch, where he speaks of his reasons behind wanting to start making cheese in the first place; I found this more interesting than what other authors start their books with. You know that story about the poor nomad who had to put milk in a lamb’s stomach; he is using for a canteen and then goes sloshing about the dessert and voila cheese! It is the personal touch that made me want to keep reading.
This is a beginner’s guide in fact as well as in name. The book is written with that in mind and it is not overly technical or too wordy in its explanations and coming in at 98 pages it is just the right length to keep up interest as there is no “filler”. The progression of the book is well thought out, starting with the how’s and why’s of how cheese is made, equipment, ingredients and types or classes of cheese. Once you finish the general information then you move into the cheese, where the styles of cheese are laid out in a progressive order. Starting with soft/fresh cheeses, Semi-Hard, Hard, and Mould-Ripened Cheese. I had thought to put in some excerpts from the book, but to be honest I would rather you buy the book.
I know that this sounds like every other “Beginner’s” book out there, so what sets this book aside from others? It is easy this book had videos. Almost every recipe for a cheese has a link to a video on Gavin’s YouTube Channel. Each one is a tutorial on how to make that cheese. These are great videos and are extremely helpful. If it wasn’t for his video on Caerphilly, I wouldn’t have been able to come up with the recipe for Callingwood and Redwater, two cheeses we make at Smoky Valley Artisan Cheese, which are based in part on his Caerphilly recipe. I have watched his Camembert video a few times since my disastrous attempts; this is where I have found ideas that will help the next batch workout better.
You can buy this e-book for iBooks, Amazon Kindle, Smashswords or as a Pdf. Check out http://www.littlegreencheese.com/p/cheese-ebook.html for more details.
Go and make some cheese and definitely buy this book!
***Disclaimer I purchased my copy of this book, I have not been paid to write this review and the opinions expressed are my own.***