The Art of Natural Cheesemaking
Using Traditional, Non-industrial Methods and Raw Ingredients to Make the World's Best CheesesBook - 2015
Includes more than 35 step-by-step recipes from the Black Sheep School of Cheesemaking Most DIY cheesemaking books are hard to follow, complicated, and confusing, and call for the use of packaged freeze-dried cultures, chemical additives, and expensive cheesemaking equipment. In The Art of Natural Cheesemaking, David Asher practices and preaches a traditional, but increasingly countercultural, way of making cheese, one that is natural and intuitive, grounded in ecological principles and biological science. T.
Publisher: White River Junction, Vermont : Chelsea Green Publishing, 
Copyright Date: ©2015
Characteristics: xiv, 298 pages : color illustrations ; 26 cm