Product Description

The author offers a brief history of cheese, explains the basic procedures with milk (pasteurising, souring, adding rennet, separating curds and whey, moulding, drying), the supplies and equipment needed, starter cultures, and the basic cheese press, plus easy-to-follow cheese recipes.

Product Details

• Amazon Sales Rank: #1186058 in Books
• Published on: 2000-08-28
• Format: Illustrated
• Original language: English
• Binding: Hardcover
• 143 pages

Customer Reviews

I am highly recommending to cheesemakers the world over
One can almost smell, feel and taste this book! In the Netherlands we have a great tradition of making some of the worlds finest cheeses, but there is little of literary value for the amateur cheese maker. One would think that one could find much in the Netherlands but this is not so. Imagine my great pleasure then when I find this book. Now my cheese making will make much progression. I have also experience of that other most helpful book, Cheesemaking Made Easy by husband and wife team, Ricki and Robert Carroll. This too is a fine book. I highly recommend both to cheesemakers the world over. Remember, tasty cheese is not confined to the Netherlands!