Community Philosphy Blog and Library

A Review (and giveaway!): Artisan Cheese Making at Home, by Mary Karlin

Photo courtesy of Artisan Cheese Making at Home, 2011

If you’re just dipping your toes into the art of cheese making, or if you have some experience under your belt, Artisan Cheese Making at Home by Mary Karlin should be the only book you’ll need to complete your toolkit. This detailed guide to cheese making is a gorgeously presented, all-in-one picture book, text book, recipe book and inspiration for anyone interested in getting serious with fresh dairy.

The book begins with a detailed outline of equipment and supplies available, a chart of cultures and each one’s specific purpose, and all basic lessons in the alchemy of culturing. This one is a dense chapter that you’ll reference again and again.

The beginners’ chapter is chock full of all of the information and recipes that a newbie could possible dream up – ricotta, yogurt, cottage cheese, and more “exotic” varieties like haloumi, mascarpone, and goat feta.

Subsequent chapters: Intermediate (stretched-curd and semisoft, firm and hard cheeses) and More Advanced (Bloomy rind and surface-ripened cheeses, washed-rind and smeared-rind cheese and (oh my) blue cheeses!) and Cooking with Artisan Cheeses are advanced and detailed, but not to the point of wonk – you are given what you need to know – no more, no less – in a straightforward manner. For example, this recipe for a blue cheese galette:

Photo credit: Ed Anderson © 2011

Blue Cheese, Bacon, and Pear Galette

From Artisan Cheese Making at Home by Mary Karlin

Makes one 10-inch tart


2 cups all-purpose flour

1/4 cup almond flour or almond meal

11/2 teaspoons sugar

1/2 teaspoon kosher salt

1/2 cup unsalted butter, cut into small pieces and chilled

About 3/4 cup ice water


2 tablespoons olive oil

4 ounces bacon, cut crosswise into narrow strips

1 yellow onion, thinly sliced into wedges

3 large shallots, thinly sliced into wedges

1/4 cup maple syrup

1/2 teaspoon pure vanilla extract

1/2 teaspoon ground cardamom

2 large pears, peeled, cored, and cut into 12 wedges each

3 ounces mild blue cheese or Coastal Blue (page 184), cut into 8 thin wedges


Reserved maple syrup mixture

1/4 cup sugar

1/4 cup water

1 teaspoon chopped rosemary leaves

To make the dough, combine the all-purpose flour, almond flour, sugar, and salt in a bowl. Using a pastry cutter, cut the cold butter into the dry ingredients until the pieces are the size of a pea and still visible. Slowly add 6 tablespoons of the ice water and stir to incorporate, adding more water as needed until the dough comes together and forms a ball. You may not need the full amount of water. Do not overwork the dough. Once the dough holds together, form it into a 6-inch disk, wrap tightly in plastic wrap, and refrigerate for 30 minutes or up to overnight.

Preheat the oven to 375°F.

To make the filling, in a large skillet over medium-high heat, heat the olive oil, then add the bacon and cook, stirring often, until the bacon is crispy and the fat is rendered, about 7 minutes. Set aside on paper towels to drain. Remove half of the fat from the pan, add the onion and shallots, and sauté until lightly caramelized, about 7 minutes. In a bowl, combine the maple syrup, vanilla, and cardamom. Toss the pear wedges in the syrup mixture to coat, then leave them to soak in the mixture.

Working on a sheet of parchment paper, roll out the dough into a rough 14-inch circle. Lift the parchment with the dough onto a baking sheet. Leaving a 2-inch border, evenly distribute the bacon-onion mixture over the the dough. Place the pear wedges in a decorative pattern over the bacon-onion mixture, overlapping if needed. Fill in the center with small pieces of pear. Reserve the maple syrup mixture to use in the glaze.

Moving around the tart, fold the edges of the dough toward the center and over the filling, pleating it as you go to securely enclose the filling. Place on the lower rack of the oven and bake until golden, 20 to 25 minutes. Top with the wedges of blue cheese and bake for another 10 minutes, or until the crust is crispy and very golden and the pears are caramelized.

Meanwhile, make the glaze. Combine the reserved maple syrup mixture, sugar, water, and chopped rosemary in a small skillet over medium-high heat. Bring to a low boil and cook until the sugar is melted and a slightly thick syrup is created, about 10 minutes. Remove from the heat and allow to cool for 5 minutes. Using a pastry brush, spread the glaze over the top of the galette. Let cool for 15 minutes, then cut and serve.

Reprinted with permission from Artisan Cheese Making at Home: Techniques & Recipes for Mastering World-Class Cheeses by Mary Karlin, copyright © 2011. Published by Ten Speed Press, a division of Random House, Inc.

Be sure to visit the Q&A section on the Artisan Cheese Making web site where Mary invites a further conversation about the book and the processes outlined in it.

From her detailed writing on the art of cheese making Mary Karlin is clearly passionate about artisan food. In a brief phone conversation with her, I learned that she is also committed to teaching skills like cheese making to make one’s community stronger and more empowered – something that is right up our alley, too.

Is there a place in your community where you can learn food skills like cheese making? Canning? Cooking? If so, tell us about it? If not, we want to hear that, too! Leave a comment with your response, and be entered to win a copy of Artisan Cheese Making at Home. We’ll choose a winner on October 18th!



Tags: , , , , , , , ,

18 Responses to “A Review (and giveaway!): Artisan Cheese Making at Home, by Mary Karlin”

  1. I am very lucky to live in central MA, where between workshops from the Northeast Organic Farming Association (NOFA) and many farms and places in western MA offering workshops, I have the opportunity to find out about these skills.

    Also, blogs like yours and other internet resources have definitely contributed to my pantry!

  2. I live in the middle of nowhere, a few miles outside a town of about 500 people. Agriculture is the entire economy here. Almost all our food comes either from our own garden or from neighbors. Many of the locals have a distinct self-reliance bent, which means they know a thing or two about food production, storage, and preparation. There aren’t any organized classes, but our neighbors are gold mines for tips and tricks.

  3. We are privileged to have an amazing farmers market nearby that offers homesteading classes in things like pickling, fresh cheese making and pasta making. There’s talk of a community kitchen in the future too! I, unfortunately, missed out on the cheese making class this summer…

  4. The Snoqualmie Valley just east of Seattle is full of agricultural bounty and small organic farms trying to make a difference in our food system. School of the Lost Arts, a small non-profit associated with Dog Mountain Farm offers educational programs in agricultural and culinary arts for children and adults. They have a culinary series focusing on traditional skills – bread making, utilizing edible flowers and herbs, cheese and butter making, canning, preserving and pickling the fresh harvest and even a fermentation class!

  5. Casandra Farley Says:

    Would sure love to give it a try, we live in a small community with very little choice as to cheese or fresh bread. I can do the bread but now would like to try the cheese.

  6. Lots of classes in the SF Bay area! You can learn pretty much any skill you want here with a little research. I was fortunate enough to learn canning from my great-grandmother but nobody in my family made cheese. I have learned that from books and classes. I’m also quite luck that my children keep dairy goats as 4-H projects so I have lots of fresh milk to experiment with!

  7. The hardest part of making cheese in our area is the lack of good, local milk. Would love to try some of the more longer aged cheesed though. It can be difficult to find good recipes for such.

  8. It would be fantastic to have a community based learning center where people can share their skills by teaching classes to each other. What an amazing thing that would be! Unfortunately in my community such a thing does not exist, so I teach myself things through books and the internet.

  9. I have Rikki Carroll’s book; this sounds like the next step

  10. If so, I’m not aware of it. I am just beginning with my dairy adventures, though, so there may be resources out there that I haven’t found yet.

  11. In our are (Sacramento, CA) I’ve taken a few cheesemaking classes at the Davis Food Co-op and through a company called C’est La Cheese. Both very different types of classes but wonderful!!

  12. I have just recently decided to try making cheese. My first (unexpected) challenge was finding milk that has not been ultra pasteurized. I called the company on the milk I bought, and was transferred finally to the lab. Because I had the lot number, they were able to tell me the answer.

    Our natural foods coop has various cooking classes, but none on cheese making. I would love a copy of this book! Thanks.

  13. No place I know of has classes. I learn a lot online and in cookbooks and of course from my mother, she does things the old-fashioned way with real food. I’ve been asking around the area (I live in rural central TX) for information on dairy farms that will sell raw or low-temp pasteurized milk to me. Haven’t found any yet, but I keep looking since I really want to make cheese!

  14. I grew up with the Extension Service, they’re my go to for most food things.

  15. I am totally new to all of this. I am learning by trial and error how to grow a garden. Our county extension office had a class on canning last year but I couldn’t make. I know of no place that offers classes on cheese making and stuff like that. Just asking around and learning what I can!

  16. I took the most amazing workshop that Plymouth Plantation participated in. 400 year old food never tasted so good. I started cooking old recipes that day.

  17. Thank you all for the amazing input! Glad to hear there are so many wonderful resources out there in your communities!

  18. […] From […]

Leave a Reply