The cover image may be different.

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

Paperback
Asher, David (Author)
Katz, Sandor Ellix (Foreword by)
Rp 493,000
No Hidden Cost

Or   986 PEC Points
Limited Stock
  

New Free Shipping.
* Terms and Conditions
Quantity:
Delivered in 10 - 20 business days
BUY NOW

Description

Publication Date: 08 July 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 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.

This book encourages home and small-scale commercial cheesemakers to take a different approach by showing them:

- How to source good milk, including raw milk;

- How to keep their own bacterial starter cultures and fungal ripening cultures;

- How make their own rennet--and how to make good cheese without it;

- How to avoid the use of plastic equipment and chemical additives; and

- How to use appropriate technologies.

Introductory chapters explore and explain the basic elements of cheese: milk, cultures, rennet, salt, tools, and the cheese cave. The fourteen chapters that follow each examine a particular class of cheese, from kefir and paneer to washed-rind and alpine styles, offering specific recipes and handling advice. The techniques presented are direct and thorough, fully illustrated with hand-drawn diagrams and triptych photos that show the transformation of cheeses in a comparative and dynamic fashion.

The Art of Natural Cheesemaking is the first cheesemaking book to take a political stance against Big Dairy and to criticize both standard industrial and artisanal cheesemaking practices. It promotes the use of ethical animal rennet and protests the use of laboratory-grown freeze-dried cultures. It also explores how GMO technology is creeping into our cheese and the steps we can take to stop it.

This book sounds 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.

Product Details

ISBN-10: 1603585788

ISBN-13: 9781603585781

Publisher: Chelsea Green Publishing Company       

Language: English

Age Range: NA - NA years

Grade Level: NA - NA

Paperback: 320 Pages

Product Dimension (L x W x H): 25.55 x 19.79 x 1.07 CM

Shipping Weight: 0.88 Kg

Periplus Bestseller Rank:
#5,026 in Books
#180 in Books » Cooking & Food
#22 in Books » Cooking & Food » Culinary Arts
#33 in Books » Professional » Engineering

Customer Reviews

Share your thoughts with other customers:
Write a Customer Review

There are no reviews for this product.

CONVENIENCE

BEST PRICE

SAFE/SECURITY

SERVICE

Customers who bought this also bought
 

 

DELIVERY BY:
PAYMENT METHODS:
 
SECURED BY:
View Mobile / Standard © 2011-2019 Periplus Holdings Ltd.