The art of natural cheesemaking
Subtitle: using traditional, non-industrial methods and raw ingredients to make the world's best cheeses
By: David Asher ; foreword by Sandor Ellix Katz ; photographs by Kelly Brown
Published: 2015
Language: eng
Number of pages: 298
ISBN-13: 9781603585781
Copyright date: 2015
Subjects: Cheesemaking
Description: 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. 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.
Notes: Includes bibliographical references (pages 287-288)  and index.