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36%OFFDavid Asher - The Art of Natural Cheesemaking: Using Traditional Methods and Natural Ingredients to Make the World´s Best Cheeses - 9781603585781 - V9781603585781
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The Art of Natural Cheesemaking: Using Traditional Methods and Natural Ingredients to Make the World´s Best Cheeses

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Description for The Art of Natural Cheesemaking: Using Traditional Methods and Natural Ingredients to Make the World´s Best Cheeses Paperback. Num Pages: 320 pages, Colour photos throughout, black and white illustrations, charts, and graphs. BIC Classification: WBTR. Category: (G) General (US: Trade). Dimension: 206 x 254 x 23. Weight in Grams: 892.
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. ... Read more

Product Details

Publisher
Chelsea Green Publishing Co
Format
Paperback
Publication date
2015
Condition
New
Weight
898g
Number of Pages
320
Place of Publication
White River Junction, United States
ISBN
9781603585781
SKU
V9781603585781
Shipping Time
Usually ships in 5 to 9 working days
Ref
99-96

About David Asher
David Asher is an organic farmer, goatherd, and farmstead cheesemaker, who lives on the gulf islands of British Columbia. A guerrilla cheesemaker, Asher explores traditionally cultured, noncorporate methods of cheesemaking. Though mostly self-taught, he picked up his cheese skills from various teachers, including a Brown Swiss cow, named Sundae, on Cortes Island. Asher's Black Sheep ... Read more

Reviews for The Art of Natural Cheesemaking: Using Traditional Methods and Natural Ingredients to Make the World´s Best Cheeses
Publishers Weekly- Organic farmer Asher, creator of the Black Sheep School of cheesemaking, packs plenty of information into this complete guide for both novice and experienced cheesemakers. He advocates strictly non-commercial methods in this detailed manifesto, showing aspiring cheese artisans how to craft indigenous cultures, make natural rennet, source quality raw milks, and construct ... Read more

Goodreads reviews for The Art of Natural Cheesemaking: Using Traditional Methods and Natural Ingredients to Make the World´s Best Cheeses


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