The Art of Natural Cheesemaking: Using Traditional, Non-Industrial Methods and Raw Ingredients to Make the World's Best Cheeses - Couverture souple

Asher, David

 
9781603585781: The Art of Natural Cheesemaking: Using Traditional, Non-Industrial Methods and Raw Ingredients to Make the World's Best Cheeses
Couverture souple
ISBN 10 : 1603585788 ISBN 13 : 9781603585781
Editeur : Chelsea Green, 2015

Synopsis

The DIY bible for home cheese makers from expert David Asher from the Black Sheep School of Cheesemaking, author of Milk into Cheese

Includes more than 35 step-by-step recipes, from kefir and paneer to washed-rind and alpine styles

David Asher practices and preaches a traditional but countercultural way of making cheese—one that is natural and intuitive, grounded in ecological principles and biological science. Fully illustrated with hand-drawn diagrams and photos, David’s guide for home and small-scale commercial cheesemakers includes:

• An exploration of the basic elements of cheese: milk, cultures, rennet, salt, tools, and the cheese cave
• How to source good milk, including raw milk
• How to keep your own bacterial starter cultures and fungal ripening cultures
• How to make your own rennet—and how to make good cheese without it
• How to use appropriate technologies and avoid the use of plastic equipment and chemical additives
• Chapters covering cheeses like Gouda, Feta, Chèvre, and Blue

The Art of Natural Cheesemaking is a clarion call to cheesemakers to adopt more natural, sustainable practices. It may well change the way we look at cheese, and how we make it ourselves.

Les informations fournies dans la section « Synopsis » peuvent faire référence à une autre édition de ce titre.

À propos de l?auteur

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.

Les informations fournies dans la section « A propos du livre » peuvent faire référence à une autre édition de ce titre.

Éditeur
Chelsea Green
Date d'édition
2015
Langue
anglais
ISBN 10 
1603585788
ISBN 13 
9781603585781
Reliure
Broché
Nombre de pages
320
Coordonnées du fabricant
non disponible
Personne responsable
non disponible