Expert advise from experienced cheesemakers includes easy and basic recipes for butter, yogurt, mozzarella, and chevre as well as advanced, step-by-step , how to advice on the use of molds and aging your cheeses- from cheddar and brie to feta, blue cheese and more artisanal cheeses. And there are directions for crafting cheese with cow's, goat's or sheeps milk.
Author Janet Hurst is a twenty-year veteran home cheesemaker and educator as well as a goatkeeper. Twenty esxtablished artisanal cheesemakers share their hard-won advice, recommendations and favorite recipes. 160 pages.
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