The Art of Natural Cheesemaking Using Traditional, Non-Industrial Methods and Raw Ingredients to Make the World's Best Cheeses

41.60$ Regular price 48.95$
Book Language: English
ISBN: 9781603585781
Author: David Asher
Publisher: Chelsea Green Publishing
Publication date: 2015
Pages: 320
Book also available in French.
Description: Including more than 35 step-by-step recipes from the Black Sheep School of Cheesemaking.

This book encourages home and small-scale commercial cheesemakers to take a different approach by showing them:

  • How to source good milk, including raw milk;
  • How to keep their own bacterial starter cultures and fungal ripening cultures;
  • How make their own rennet—and how to make good cheese without it;
  • How to avoid the use of plastic equipment and chemical additives; and
  • How to use appropriate technologies.