Up to now, cheese guides have tended to focus more on where and how cheese is made than on how best to enjoy it. The time has come for “The Book of Cheese: The Essential Guide To Discovering Cheeses You’ll Love,” published this month by Flatiron Books. Ms. Thorpe writes, “Why make cheese at home when purchased will inevitably be better?” With her guidance, you can be sure it will be. Homemade Whole-Milk RicottaMs. Thorpe calls ricotta “The Only Cheese Worth Making at Home.” Homemade whole-milk ricotta is all creamy, curdy silk. In a medium, heavy-bottomed saucepan, heat milk and salt over medium-high heat.

Source: Wall Street Journal October 04, 2017 17:01 UTC