The Art of Natural Cheesemaking: Using Traditional Methods and Natural Ingredients to Make the World's Best Cheeses by David Asher

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    from The Art of Natural Cheesemaking: Using Traditional Methods and Natural Ingredients to Make the World's Best Cheeses The Art of Natural Cheesemaking by David Asher

    • Categories: Cooking ahead
    • Ingredients: whole calf
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  • ISBN 10 1603585788
  • ISBN 13 9781603585781
  • Linked ISBNs
  • Published Aug 12 2015
  • Format Paperback
  • Page Count 320
  • Language English
  • Countries United States
  • Publisher Chelsea Green Publishing
  • Imprint Chelsea Green Publishing Co

Publishers Text

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 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.

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