The Art of Natural Cheesemaking: Using Traditional Methods and Natural Ingredients to Make the World's Best Cheeses (Paperback) by David Asher
Using Traditional Methods and Natural Ingredients to Make the World's Best Cheeses. A book that will change the way we look at cheese and how we make it ourselves. Introductory chapters explore and explain the basic elements of cheese: milk cultures rennet salt tools and the cheese cave. The 14 chapters that follow each examine a particular class of cheese from kefir and paneer to washed-rind and alpine styles offering specific recipes and handling advice. The techniques presented are direct and thorough fully illustrated with hand-drawn diagrams and triptych photos that show the transformation of cheeses in a comparative dynamic fashion.