The art of natural cheese making
39.99 €
Out of stock
The art of natural cheese making
39.99 €
David Asher is an organic farmer, goat breeder, farmhouse cheese maker, and cheesemaking educator from the islands of British Columbia in Canada. Asher uses natural technologies, refuses to follow standard industrial approaches, and explores traditional cheesemaking methods. Together with his school The Black Sheep, David shares his experience in master classes with food sovereignty organizations. Asher's approach is easy to adapt for both home kitchens and farm production.
In the introductory chapters, the author explores and covers the basic components of cheese: milk, cultures, rennet, salt, tools, and cheese cellars. The following 14 chapters cover individual types of cheese in detail, giving recipes for their production and useful tips. The cheesemaking technologies presented in the book are precise, well-developed, and well-illustrated with photographs that give a clear idea of how the cheese goes through all the stages from preparation to its final state.
The Art of Natural Cheesemaking also covers important issues such as the environmental responsibility of the cheesemaker and the ethical use of some animal ingredients in cheesemaking, such as rennet. You will also learn how various GMOs are leaking into our cheese and what steps to take to stop it.
With the help of The Art of Natural Cheesemaking, you will not only look at cheese in a completely new way, but, of course, you will learn how to make the best cheese in the world yourself.
In the introductory chapters, the author explores and covers the basic components of cheese: milk, cultures, rennet, salt, tools, and cheese cellars. The following 14 chapters cover individual types of cheese in detail, giving recipes for their production and useful tips. The cheesemaking technologies presented in the book are precise, well-developed, and well-illustrated with photographs that give a clear idea of how the cheese goes through all the stages from preparation to its final state.
The Art of Natural Cheesemaking also covers important issues such as the environmental responsibility of the cheesemaker and the ethical use of some animal ingredients in cheesemaking, such as rennet. You will also learn how various GMOs are leaking into our cheese and what steps to take to stop it.
With the help of The Art of Natural Cheesemaking, you will not only look at cheese in a completely new way, but, of course, you will learn how to make the best cheese in the world yourself.
See also:
- All books by the publisher
- All books by the author
- All books in the series Cooking. Forks vs. Knives