The Art of Natural Cheesemaking

US$ 34.95

Using traditional, non-industrial methods and raw ingredients to make the world’s best cheeses

David Asher

Most DIY cheesemaking books are hard to follow, complicated, and confusing, and call for the use of packaged freeze-dried cultures, chemical additives, and expensive cheesemaking equipment. For though bread baking has its sourdough, brewing its lambic ales, and pickling its wild fermentation, standard Western cheesemaking practice today is decidedly unnatural. In The Art of Natural Cheesemaking, David Asher practices and preaches a traditional, but increasingly countercultural, way of making cheese – one that is natural and intuitive, grounded in ecological principles and biological science.

 

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Description

The Art of Natural Cheesemaking is the first cheesemaking book to take a political stance against Big Dairy and to criticize both standard industrial and artisanal cheesemaking practices. It promotes the use of ethical animal rennet and protests the use of laboratory-grown freeze-dried cultures. It also explores how GMO technology is creeping into our cheese and the steps we can take to stop it.

The Art of Natural Cheesemaking encourages home and small-scale commercial cheesemakers by showing them:

  • How to source good milk, including raw milk;
  • How to keep their own bacterial starter cultures and fungal ripening cultures;
  • How make their own rennet – and how to make good cheese without it;
  • How to avoid the use of plastic equipment and chemical additives; and
  • How to use appropriate technologies.

This book sounds a clarion call to cheesemakers to adopt more natural, sustainable practices. It may well change the way we look at cheese, and how we make it ourselves.

Product details

Published 2015
Chelsea Green Publishing
Full colour photos, 298 pages.
ISBN: 9781603585781

 

Additional information

Weight 0.920 kg
Dimensions 250 × 200 × 20 mm

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