Milk Into Cheese: The Foundations of Natural Cheesemaking Using Traditional Concepts, Tools, and Techniques
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Highlights
- Chelsea Green Publishing Co
- Asher, David
Specifications
| Publisher | Chelsea Green Publishing Company |
| ISBN 13 | 9781603588874 |
| ISBN 10 | 1603588876 |
| Author | David Asher |
| Book Format | Hardcover |
| Language | English |
| Book Description | "With recipes for over 80 natural cheeses and complimentary ferments, this groundbreaking, comprehensive book guarantees high-quality results and perfect flavors for every season. Cheese is milk's destiny. In Milk Into Cheese, cheesemakers at every s |
| About the Author | David Asher is a natural cheesemaker, bringing the traditions of dairying, fermentation, and coagulation back into this age-old craft. A former farmer and goatherd from the west coast of Canada, David now travels widely, sharing a very old but also very new approach to cheese production with his Black Sheep School of Cheesemaking. Through teaching about the use of in-house starter cultures and natural rennet from calves and kids, David helps cheesemakers around the world reclaim their traditional cheeses. He also explores the connections between all fermented foods and the important role of small-scale and traditional food production in our modern world. |
| Language | English |
| Publication Date | 11 July 2024 |
| Number of Pages | 496 pages |
Milk Into Cheese: The Foundations of Natural Cheesemaking Using Traditional Concepts, Tools, and Techniques
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