MILK INTO CHEESE: The Foundations of Natural Cheesemaking Using Traditional Concepts, Tools, and Techniques
Explores the cultures and practices of cheese-makers, the role our agricultural practices play in making cheese, the biological evolution of cheese, and the transformation of milk into cheese through fermentation. With Asher's expert guidance, cheese makers at every scale and skill level will learn to produce a broad range of traditional cheeses. Well illustrated in color.
Format: Hardbound
Pages: 446
Publisher: Chelsea Green
Publishing status: Current
Size: 8¼x10¼ inches
ISBN: 9781603588874
Item #: 8889953
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