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The Art of Natural Cheesemaking

$34.97
$29.97
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About This Product

The Art of Natural Cheesemaking, by David Asher.

A lot of DIY cheesemaking books are hard to follow, complicated, and confusing.

 

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.

Introductory chapters explore and explain the basic elements of cheese: milk, cultures, rennet, salt, tools, and the cheese cave. T

The fourteen 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.

 

(softcover-275 pages)

 

Shipping included within the Continental USA.  Alaska, Hawaii, Puerto Rico, International shipping available..