Description

From easy and basic recipes for butter, yoghurt, mozzarella and chevre to advanced step-by-step, how-to advice on the use of molds and ageing your cheeses – from cheddar and brie to feta, blue cheese and more artisanal cheeses.

Author Janet Hurst is a twenty year veteran home cheesemaker and educator as well as a goatkeeper. Included in the book is more advanced, step-by-step advice on the use of molds and ageing your cheeses as well as directions for crafting cheese using dow, goat or sheep milk

Plus twenty established artisanal cheesemakers share their hard-won advice, recommendations and favourite recipes