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The Art of Natural Cheesemaking: Using Traditional, Non-Industrial Methods and Raw Ingredients to Make the World's Best Cheeses
The Art of Natural Cheesemaking Using Traditional NonIndustrial Methods and Raw Ingredients to Make the World's Best Cheeses
Author: David Asher
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, ...  more »
ISBN-13: 9781603585781
ISBN-10: 1603585788
Publication Date: 7/8/2015
Pages: 288
Rating:
  • Currently 3/5 Stars.
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3 stars, based on 1 rating
Publisher: Chelsea Green Publishing
Book Type: Paperback
Members Wishing: 9
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