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

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.