The Art of Making Cheese - David Asher

While France is the quintessential cheese country, the French often no longer know how to make it at home using traditional manufacturing methods. And while books on cheesemaking heritage are numerous, those dedicated to making it yourself are often limited. Yet, for anyone who wants to reclaim their diet, preserve their food naturally, and discover how to make cheese on a small scale, here is the answer. The author begins with a fervent and eloquent plea for raw milk, traditional know-how, and small producers of both milk and cheese who resist cultural homogenization. The rest is devoted to manufacturing methods to allow the reader to produce their own cheeses in their own kitchen, without having to purchase expensive and unnecessary equipment. With more than 40 recipes presented (feta, ricotta, bricks, camembert, brie, tommes, gouda, cheddar, butter, crème fraîche, etc.), the reader thus obtains a global vision of what cheese is and how to make it successfully, whether simple or complicated, hard or soft, fresh or mature, made from goat's or cow's milk, sheep's or buffalo's milk.