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The art of natural cheesemaking: using traditional, non-industrial methods and raw ingredients to make the world's best cheeses
The art of natural cheesemaking: using traditional, non-industrial methods and raw ingredients to make the world's best cheeses
Author
Asher, David, 1980
Publisher
Chelsea Green Publishing
Publication Date
2015.
Language
English
Book
Show Edition
On Shelf
Port Angeles - Nonfiction (Adult)
637.3 ASHER
1 available
Forks - Nonfiction (Adult)
637.3 ASHER
1 available
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Subjects
Subjects
BUSINESS & ECONOMICS / Industries / Food Industry
Cheesemaking
COOKING / Reference
COOKING / Specific Ingredients / Dairy
SOCIAL SCIENCE / Agriculture & Food
TECHNOLOGY & ENGINEERING / Food Science
Table of Contents
From the Book
A natural cheesemaking manifesto
Milk
Culture : the ecology of cheese
Rennet
Salt
Tools
The cheese cave
Kefir
Yogurt cheeses
Paneer
Chèvre
Aged chèvre cheeses
Basic rennet curd
Pasta Filata cheeses
Feta
White-rinded cheeses
Blue cheeses
Washed-rind cheeses
Alpine cheeses
Gouda
Cheddar
Whey cheeses
Cultured butter.
More Details
ISBN
9781603585781
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