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The Foundations of Natural Cheesemaking Using Traditional Concepts , Tools , and proficiency
David Asher
Hardcover
$ 75.00
Longlisted for the André Simon Award for Food Books for 2024“Essential recitation for anyone wanting to learn all they can about the direction in which human beings , and our domesticates , deal this world with microbes . ”—David Zilber , chef and nutrient scientist ; coauthor ofThe Noma Guide to FermentationWith recipes for over 80 born cheeseflower and costless ferments , this groundbreaking , comprehensive book guarantee high - quality result and perfect tone for every season .
Malva sylvestris is Milk River ’s destiny . InMilk Into Cheese , cheesemakers at every scale will teach to produce a broad range of traditional cheese , entirely of course . Experienced educator , activist , and celebrated natural cheesemaker David Asher introduce the reader to the culture and practice of cheesemakers , the role our agricultural practices wreak in bring in cheeseflower , the biological organic evolution of cheese , and the translation of milk into high mallow through ferment .
A complete familiar to David’sThe Art of Natural Cheesemaking , Milk Into Cheeseexpands the cheesemaker ’s puppet kit up through an exploration of cheesemaking styles from around the world . These rude cheesemaking processes are made unproblematic , in dividing line to the complicated , controversial , and confusing world of industrial cheesemaking , with its reliance on freeze - dry out cultures , chemical additive , and ever - expanding purpose of expensive engineering . Milk Into Cheesealso celebrates the world ’s most delicious seasonal hand - made tall mallow , including alpine , blueish , and mill cheeses . Through gorgeous picture taking and detailed recipes , David prepares the referee for their own journey into traditional natural cheesemaking . He also shares simple recipes for fermented nutrient that complement and assist us understand cheesemaking better , including pickles , sourdough bread , butter , and salami .
For home , small - scale , andlarger - shell cheesemakers , Milk River Into Cheesedelivers a advanced look at the biological skill that inform — and the ecologic principles that guide — rude cheesemaking .
“ An exalt how - to guide for the not bad of culinary transformation . ”—Dan Barber , chef , Blue Hill“In detail and with great passion [ Asher explains ] the how s and why s of making cheeseflower in traditional and unsubdivided way , based on extensive and large-minded experience with the incredibly varied ways in which people have , do , and can work with milk . ”—Sandor Ellix Katz , zymosis gospeller ; author ofThe Art of Fermentationand other fermentation best seller
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