The Cheesemaking Workshop

The Cheesemaking Workshop

Handmade cheeses and the beautiful meals they create

The Cheesemaking Workshop is devoted to cheese – in every respect. It gives aspiring cheese makers step-by-step instructions on how to not only make their own beautiful cheese, but also butter and yoghurt. With practical, hands-on directions, guided by beautiful photographs, advice and tips"this cookbook demystifies the cheesemaking process turning it into a fun, accessible and economical new skill for every home cook. It also gives many delicious recipes in which to use the homemade cheeses.

Readers learn how to make all the classic cheese favourites" including Blue vein, Bocconcini, Brie, Camembert, Cheddar, Cheese Curds, Edam, Fetta, Haloumi, Havarti, Kefir, Mascarpone, Monterey jack, Mozzarella, Paneer, Quark, Boursin, Ricotta, Romano, Washed rind as well as Goat Cheese.

The book also aims to be satisfying for readers"knowing what is going into the food they make and that there are no preservatives or additives. It's also cost effective and as readers learn, when you present your homemade cheese to family and friends, the bragging rights are huge!

Lyndall Dykes has been sharing her knowledge of cooking from scratch for more than three decades. After studying macrobiotics, she started a health food store in 1977, The Nut House. From there she taught vegetarian cooking classes in the region, before working in media, including sales and advertising on radio and Prime Television. At the same time Lyndall ran her family household where every staple item of food was made from scratch.

The Cheesemaking Workshop
New Holland Publishers
Author: Lyndall Dykes
RRP: $35


Camembert with Cranberries and Pistachios

Serves 4

1 camembert cheese
50 g (13/4 oz) mascarpone
25 g (1 oz) pistachio nuts
25 g (1 oz) dried cranberries
250 g (9 oz) biscoti, to serve

Remove the camembert from the fridge and slice in half. Spread half of the mascarpone over bottom half of the camembert.
Place half of the pistachio nuts and cranberries onto the mascarpone and top with the other half of the camembert.
Spread the remainder of the mascarpone over the camembert and sprinkle with the remaining pistachios and cranberries. Serve with biscoti.

Baked Camembert

Serves 2

1 camembert cheese
50 ml (13/4 fl oz) red wine
1 small garlic clove, finely sliced
1 thyme sprig

Unwrap a camembert and carefully slice off the top rind. Put in a small ovenproof bowl of similar size to the cheese.
Sprinkle with fresh thyme, a litle fnely sliced garlic and drizzle with red wine. Bake in a moderate oven until melted and serve with a baguete or ciabata bread.

Additional ideas for baked camembert:
Drizzle with honey, top with sliced stone fruit and crushed macadamia nuts
Mulled wine and blueberries
Balsamic reduction and walnuts
Quince paste
Champagne jelly and tarragon

Mascarpone and White Wine Fettuccine

Serves 4

400 g (14 oz) fresh fettuccini
250 g (9 oz) mascarpone
100 ml (31/2 fl oz) dry white wine
12 kaletes or broccolini
dill sprigs, to garnish
salt and pepper, to season

Bring a saucepan of water to the boil. Add the kaletes or broccolini and cook for 2 minutes (do not overcook), then remove from the boiling water and set aside.
Cook the fettuccini following the packet instructions. If using fresh pasta, cook for 3 minutes, or until al dente. Meanwhile, add the mascarpone and wine into a large frying pan (it will need to be large enough to hold all the pasta). Stir over medium heat until combined and warm, do not boil.
When the pasta is cooked, add it to the mascarpone and white wine sauce and stir through. Season to taste.
To serve, divide the pasta between four pasta bowls.
Place 3 kaletes or broccolini on each bowl, garnish with dill and season with salt and freshly cracked black pepper.

Baked Ricotta Custard

Serves 12

500 g (1 lb 2 oz) ricotta cheese
125 ml (4 fl oz/1/2 cup) pure cream
125 ml (4 fl oz/1/2 cup) milk
4 eggs
4 teaspoons cornflour (cornstarch)
2 teaspoons vanilla bean paste
125 g (4½ oz) caster (superfine) sugar

Put all of the ingredients into a food processor or blender and process until smooth. Transfer the mixture into a jug with a pouring lip for easy pouring.
Place a lightly greased silicone muffin pan onto a baking tray that will hold a little water. Pour the mixture into the silicone muffin pan holes. Pour 250 ml (9 fl oz/1 cup) water into the baking tray that the muffin pan is sitting on.
Bake for 20 minutes, or until they are firm when the tray is wobbled or a skewer comes out clean. When cool, and while still in the muffin pan, place in the fridge or freezer to completely cool before removing from the muffin holes.

Notes: Serve the individual baked ricotta custards with some whipped ricotta chocolate mousse, sweetened mascarpone, strawberries and strawberry coulis.

The Cheesemaking Workshop
New Holland Publishers
Author: Lyndall Dykes
RRP: $35