33 Wheels of Cheese: A Cheesemaking Log
Get Serious About Cheesemaking
When you love cheese, it isn’t long before you start eyeing that gallon of milk in the fridge and wondering if it couldn’t be turned into something a little more ... spreadable.
33 Wheels of Cheese provides a simple to follow, chronologically-organized cheese make sheet that encourages good practices in cheesemaking, starting at the beginning, with fresh milk.
It is designed to record all the particulars of your cheesemaking, whether you're making fresh cow milk mozzarella or aged manchego-style cheese with sheep's milk.
A Collaboration with Urban Cheesecraft
My co-author on 33 Wheels of Cheese: A Cheesemaking Log, Claudia Lucero, is the creative force behind another Portland company: Urban Cheesecraft. A fellow Oregonian, I knew Claudia was the right partner when I decided to produce another book in my 33⅔ series of logbooks. Claudia makes and sells simple kits to help people get started making cheese at home, and has published a pair of awesomely-instructional books on home cheesemaking.
Pint-Sized but Powerful
At 5 x 7 inches, it’s about twice the size of my cheese-tasting journal, with space to log 33 batches of cheese for posterity. It's a great way to keep your recipes in one place for posterity, bound in a softcover format that lays flat and wears well.
A teeny, tiny amount of real milk is added to the ink in each new edition, which is cryptically noted on the back.
33 Wheels is made with 100% recycled papers sourced in the Pacific Northwest. Interior pages are 100% post-consumer recycled content and covers are 85% post-consumer recycled content and 15% recycled content. The booklets are printed using US-grown soy-based inks (and a little bit of milk) in sunny Portland, Oregon.
Special thanks to Robert Aguilera, and Jeff and Lee Moyer for their inspiration and providing great feedback in the creation of this book.
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