Milk Into Cheese

Embark on a delightful journey with David Asher’s “Milk Into Cheese.”

This book is a must-have for cheesemakers at any level. It offers a deep dive into transforming milk into over 80 natural cheeses and ferments.

  • Cheese as Milk’s Destiny: Asher shows cheese is more than food; it’s milk’s glorious transformation.
  • Global Cheesemaking Tours: Learn traditional styles from around the world, simply and naturally.
  • Seasonal Hand-Made Cheeses: From alpine to blue, explore making your own delicious varieties.
  • Fermented Foods: Beyond cheese, delve into recipes for pickles, sourdough, and more, complementing your cheesemaking.
  • Visually Stunning Guide: With beautiful photography and illustrations, it’s as informative as it is beautiful.

Whether you’re new to cheesemaking or an experienced artisan, “Milk Into Cheese” offers rich, accessible insights into natural cheesemaking.

Asher’s guide is not just educational; it’s a journey into the heart of traditional cheesemaking.

Author: David Asher

Publisher: Chelsea Green Publishing

ISBN: 9781603586283

Pages: 496

Country: UK  

Language: English  

Dimension: 8 x 10 inch