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Milk Into Cheese
The Foundations of Natural Cheesemaking Using Traditional Concepts, Tools, and Techniques
Erstverkaufstag: 11.07.2024
Langbeschreibung
With recipes for over 80 natural cheeses and complimentary ferments, this groundbreaking, comprehensive book guarantees high-quality results and perfect flavors for every season.
David Asher is a natural cheesemaker, bringing the traditions of dairying, fermentation, and coagulation back into this age-old craft. A former farmer and goatherd from the west coast of Canada, David now travels widely, sharing a very old but also very new approach to cheese production with his Black Sheep School of Cheesemaking. Through teaching about the use of in-house starter cultures and natural rennet from calves and kids, David helps cheesemakers around the world reclaim their traditional cheeses. He also explores the connections between all fermented foods and the important role of small-scale and traditional food production in our modern world.
ISBN-13:
9781603588874
Veröffentl:
2024
Erscheinungsdatum:
11.07.2024
Seiten:
496
Autor:
David Asher
Gewicht:
567 g
Format:
254x203x25 mm
Sprache:
Englisch
75,50 €*
Lieferzeit: Vorbestellbar - Erscheint laut Verlag im/am 11.07.2024.i
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