Using Traditional, Non-Industrial Methods and Raw Ingredients to Make the World's Best Cheeses
by
David Asher
Language: English
Release Date: June 30, 2015
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...