The Art of Natural Cheesemaking: Using Traditional, Non-Industrial Methods and Raw Ingredients to Make the World's Best Cheeses

Includes 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.

• | Author: David Asher
• | Publisher: Chelsea Green Publishing
• | Publication Date: July 08, 2015
• | Number of Pages: 320 pages
• | Language: English
• | Binding: Paperback
• | ISBN-10: 1603585788
• | ISBN-13: 9781603585781