The Art of Natural Cheesemaking
by David Asher

Download

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.

This book encourages home and small-scale commercial cheesemakers to take a different approach 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.

The techniques presented are direct and thorough, fully illustrated with hand-drawn diagrams and triptych photos that show the transformation of cheeses in a comparative and dynamic fashion.