The most fun Dutch-language book on making cheese yourself, by Dutch cheese tycoon Nils Koster who takes you on a journey through the wonderful world of cheese. The best coffee table book that doubles as decor.
Kaas uit eigen keuken | the Dutch magnum opus about making your own cheese
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The most fun Dutch-language book on making cheese yourself, by Vlielands’ cheese tycoon Nils Koster.
Kaas uit eigen keuken: cheese made in your own kitchen
In this already classic “Kaas uit eigen keuken” our good-humored friend from the northern island of Vlieland takes you on a journey through the wonderful world of cheese. Cheese, the pride of The Netherlands, that makes everyone happy. How can something like that be made, it has to be a difficult and magical process, right?
Making your own cheese is really not that difficult. With a few cartons of milk and a little practice, anyone is able to make their own cheese. Many of the materials needed are easy to make with some crafting and creativity. From quick $ easy to a little more difficult and with more patience. Fresh cheese, Gouda cheese, but also other European classics, such as blue stilton and camembert. “Kaas uit eigen keuken” is a step-by-step handbook that teaches you all the ins and outs of the cheese-making process. What is involved, and what equipment do you need? What are the pitfalls and what is crucial?
Author Nils Koster has been interested in everything edible from nature for years. He made his first cheese in 2013 and after endless trying and adjusting recipes, he now has the most fantastic cheeses maturing on Vlieland, where he gives tastings, workshops, and tours. Making cheese with Nils is also so spectacular that it takes place in his bunker under the dunes- a comparison with CERN, buried deep in the Swiss Alps, is indeed quickly made. Curious? I know I am!
Some prominent quotes about the importance of cheese, and thus this book:
“You have to be a romantic to invest yourself, your money, and your time in cheese.”
– Anthony Bourdain
“Dessert without cheese is like a beauty with only one eye”
– Jean Anthelme Brillat-Savarin
“What happens to the hole when the cheese is gone?”
– Bertolt Brecht
“Age is of no importance unless you’re a cheese.”
– Billie Burke
“How can you govern a country which has 246 varieties of cheese?”
– Charles de Gaulle
“Give me a good sharp knife and a good sharp cheese and I’m a happy man.”
– George R.R. Martin
“Life is great. Cheese makes it better.”
– Avery Aames
The book is in Dutch, but don’t let that stop you. Your guests will be in awe when they see you have this book in your kitchen.
Online on demand workshop ‘how to make vegan cheese at home’ (subtitled)
During this English subtitled workshop you will learn the theory and practice of making vegan cheeses at home, with a focus on vegan camembert and vegan blue cheese . Foodwriter ‘Meneer Wateetons’, author of several books on fermentation and alternative food preparation techniques, will teach you all about fermentation, curing salts, food safety, pH, starter cultures, molds and drying conditions. Click here for more info.