The Art of Natural Cheesemaking

The Art of Natural Cheesemaking

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, and pickling its wild fermentation, standard Western cheesemaking practice today is decidedly unnatural. In The Art of Natural… (more)

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Book Details  


Publisher: Chelsea Green Publishing (June 30, 2015)

Page count: 320 pages

Language: English


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