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

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

$39.14
$39.14
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The Art of Natural Cheesemaking: Using Traditional, Non-Industrial Methods and Raw Ingredients to Make the World's Best Cheeses - Paperback
  • The Art of Natural Cheesemaking: Using Traditional, Non-Industrial Methods and Raw Ingredients to Make the World's Best Cheeses - Paperback
The Art of Natural Cheesemaking: Using Traditional, Non-Industrial Methods and Raw Ingredients to Make the World's Best Cheeses - Paperback

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

$39.14
$39.14

by David Asher (Author), Sandor Ellix Katz (Foreword by)

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.

Author Biography

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.

Number of Pages: 320
Dimensions: 0.8 x 9.9 x 7.9 IN
Illustrated: Yes
Publication Date: July 08, 2015

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