Including 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. For though bread baking has its sourdough, brewing its lambic ales, and pickling its wild fermentation, standard Western cheesemaking practice today is decidedly unnatural. 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.
Product details
Publisher : Chelsea Green Publishing; Illustrated edition (July 8, 2015)
Language : English
Paperback : 320 pages
ISBN-10 : 1603585788
ISBN-13 : 978-1603585781
Item Weight : 1.15 pounds
Dimensions : 8 x 0.5 x 10 inches
Best Sellers Rank: #77,520 in Books (See Top 100 in Books)
#24 in Cheese & Dairy Cooking
#133 in Cooking, Food & Wine Reference (Books)
#138 in Cooking Encyclopedias
Customer Reviews: 4.7
708 ratings
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