Milk Into Cheese: The Foundations of Natural Cheesemaking Using Traditional Concepts, Tools, and Techniques - Hardcover
$75.00
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Milk Into Cheese also celebrates the world's most delicious seasonal hand-made cheeses, including alpine, blue, and milled cheeses. Through gorgeous photography and detailed recipes, David prepares the reader for their own journey into traditional natural cheesemaking. He also shares simple recipes for fermented foods that complement and help us understand cheesemaking better, including pickles, sourdough bread, butter, and salami. For home, small-scale, and larger-scale cheesemakers, Milk Into Cheese delivers a sophisticated look at the biological science that informs--and the ecological principles that guide--natural cheesemaking. "An inspired how-to guide for the greatest of culinary transformations."--Dan Barber, chef, Blue Hill
"In detail and with great passion [Asher explains] the hows and whys of making cheese in traditional and simple ways, based on extensive and broad experience with the incredibly varied ways in which people have, do, and can work with milk."--Sandor Ellix Katz, fermentation revivalist; author of The Art of Fermentation and other fermentation bestsellers
Milk Into Cheese: The Foundations of Natural Cheesemaking Using Traditional Concepts, Tools, and Techniques - Hardcover
$75.00
by David Asher (Author)
Longlisted for the André Simon Award for Food Books for 2024
"Essential reading for anyone wanting to learn all they can about the ways in which humans, and our domesticates, share this world with microbes."--David Zilber, chef and food scientist; coauthor of The Noma Guide to Fermentation
With recipes for over 80 natural cheeses and complimentary ferments, this groundbreaking, comprehensive book guarantees high-quality results and perfect flavors for every season.
Milk Into Cheese also celebrates the world's most delicious seasonal hand-made cheeses, including alpine, blue, and milled cheeses. Through gorgeous photography and detailed recipes, David prepares the reader for their own journey into traditional natural cheesemaking. He also shares simple recipes for fermented foods that complement and help us understand cheesemaking better, including pickles, sourdough bread, butter, and salami. For home, small-scale, and larger-scale cheesemakers, Milk Into Cheese delivers a sophisticated look at the biological science that informs--and the ecological principles that guide--natural cheesemaking. "An inspired how-to guide for the greatest of culinary transformations."--Dan Barber, chef, Blue Hill
"In detail and with great passion [Asher explains] the hows and whys of making cheese in traditional and simple ways, based on extensive and broad experience with the incredibly varied ways in which people have, do, and can work with milk."--Sandor Ellix Katz, fermentation revivalist; author of The Art of Fermentation and other fermentation bestsellers
Author Biography
David Asher is a natural cheesemaker, bringing the traditions of dairying, fermentation, and coagulation back into this age-old craft. A former farmer and goatherd from the west coast of Canada, David now travels widely, sharing a very old but also very new approach to cheese production with his Black Sheep School of Cheesemaking. Through teaching about the use of in-house starter cultures and natural rennet from calves and kids, David helps cheesemakers around the world reclaim their traditional cheeses. He also explores the connections between all fermented foods and the important role of small-scale and traditional food production in our modern world.
Number of Pages: 496
Dimensions: 1.13 x 10.26 x 8.03 IN
Illustrated: Yes
Publication Date: July 11, 2024
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