Catalog Search Results
Author
Language
English
Description
The Modern Cheesemaker shows you how to make 18 cheeses, from the rich and gooey, to the wonderfully stinky, and all the cheeseboard favorites – including simple, fresh cheeses such as mozzarella and ricotta, working up to salty and versatile halloumi, feta and paneer, perfect, melting Swiss cheese, through to aged Cheddar and Brie. Starting from the very basics of the making process, with a guide to milk types and the seasonal nature of cheese,...
Didn't find it?
Can't find what you are looking for? Try our Materials Request Service. Submit Request