This book is the essential resource for aspiring and experienced cheesemakers. It is packed with cheesemaking history, technique, artistry, and business strategies. Features include a fully illustrated guide to basic cheesemaking, explanations of milk composition, starter cultures, and the chemistry of cheese, effects of calcium, pH, salt and moisture, ways to ensure safety and quality and methods for analyzing cheese production. hardcover)
| American Farmstead Cheese |
1-93149-877-6 |
276 pages |
$40.00 |
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