Homemade cheese
Subtitle: recipes for 50 cheeses from artisan cheesemakers
By: Janet Hurst
Publisher: Voyageur Press
Published: 2011
Place of publication: Minneapolis, MN
Language: eng
Number of pages: 160
ISBN-13: 9780760338483
Subjects: Cheese; Cheesemaking; Varieties
Description: "Expert advice from experienced cheesemakers includes easy and basic recipes for butter, yogurt, mozzarella, and chèvre  as well as adanced, step-by-step, how-to advice on the use of molds and aging your cheeses--from cheddar and brie to feta, blue cheese, and more artisanal cheeses. And there are directions for crafting cheese with cow's, goat's, or sheep's milk."--P. [4] of cover.
Notes: Includes bibliographical references (p. 157-159) and index.
Table of contents: title: Understanding cheese --; title: Milk: the cheesemaker's palette --; title: Culture and rennet --; title: Molds, molds, and molds --; title: Aging cheese --; title: Appreciation and education.