There's Always Room for Cheese: A Guide to Cheesemaking (Hardcover)
Learn how to make cheese at home from scratch and create your own delicious sweet and savory cheese-based recipes with There’s Always Room for Cheese. There’s Always Room for Cheese is the debut cheese cookbook by expert cheesemaker Colin Wood. Colin has worked in some of the world’s best restaurants as the self-proclaimed ‘casual cheese guy’, and now he wants to teach everyone from amateur cooks to experienced chefs the skills he has learned, including how to make, store and eat cheese. In this book, Colin will take you back to the basics to create your favorite types of cheese, from the equipment and ingredients you’ll need right through to concocting the perfect cheeseboard to impress your guests. There’s Always Room for Cheese also features a range of deliciously creative cheesy dishes – fromage blanc and strawberry donut, anyone? Each chapter is divided into different types of cheese from white mould to semi-hard and there’s even a chapter on whey and what to do with your waste. This is the perfect opportunity for budding and experienced cheesemakers to have fun with their food at home and to explore the world of cheese with the help of an expert. It’s easy to make cheese at home – all you need to know is how!
Colin Wood started his culinary path in Perth, Australia before rising to the ranks of Head Chef at Cumulus Inc. in Melbourne’s CBD and then Development Chef for Andrew McConnell. It was during this time that Wood uncovered his passion for cheesemaking, and, under the tutelage of cheesemaker Richard Thomas, Wood refined his craft and established the first in-house Dairy Program for Cutler & Co. In 2017, Wood headed to New York City where he was the Culinary Director for Ignacio Mattos at Flora Bar, Estela and Altro Paradiso, before returning to Australia and establishing cheesemaking collaborations with Poly, AP Bakery and Wildflower Brewing & Blending in Sydney. In mid 2023, Wood opened Goldstreet Dairy. An artisan micro-cheesery based inside Wildflower in Marrickville, New South Wales, where he produces fresh and aged cheese and dairy products made with local Camden Valley Farm milk.