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The Art of Natural Cheesemaking

SKU: 1163
The Art of Natural Cheesemaking Book
$34.95

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You Can Do This
When you buy this product you get FREE ACCESS to: 280-page Cheesemaking eBook including 50 recipes plus hundreds more articles, recipes, and how-to videos.

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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.

  • Author: David Asher
  • Paperback | 320 Pages
  • ISBN: 978-1603585781 | Published by Chelsea Green Publishing
  • Dimensions: 8 x 10 inches | Weight: 2 lbs

 

What's Inside The Art of Natural Cheesemaking

Foreword

Preface

Acknowledgements

Introduction

1: A Natural Cheesemaking Manifesto

2: Milk

3: Culture: The Ecology of CHeese

4: Rennet

5: Salt

6: Tools

7: The Cheese Cave

8: Kefir

9: Yogurt Cheeses

10: Paneer

11: Chevre

12: Aged Chevre Cheese

13: Basic Rennet Curd

14: Pasta Filata Cheeses

15: Feta

16: White-Rinded Cheeses

17: Blue Cheeses

18: Washed-Rind Cheeses

19: Alpine Cheeses

20: Gouda

21: Cheddar

22: Whey Cheeses

23: Cultured Butter

Appendix A: Sourdough

Appendix B: Whey Starters

Appendix C: Framework for Natural Cheesemaking

Appendix D: A Troubleshooting Guide

Appendix E: Comparison of Microorganisms in Commonly Used Starters, Raw Milk, and Kefir

 

The Art of Natural Cheesemaking Back Cover Copy

In The Art of Natural Cheesemaking, Asher provides an intuitive, accessible, organically inspired approach to cheesemaking that is sure to inspire both home and small-scale commercial cheesemakers.

Asher, an organic farmer and goatherd, practices a traditional, but increasingly countercultural, way of making cheese - one that is natural and grounded in both ecological principles and biological science. Readers will learn the basic elements of cheesemaking and various classes of cheese, including thirty-five easy-to-follow recipes, and how to:

  • Source good milk, including raw milk;
  • Keep bacterial starter cultures and ripening fungal cultures;
  • Make rennet - and how to make good cheese without it;
  • Fashion cheese forms and how to improvise a cheese press;
  • Avoid the use of unnecessary additives and chemicals; and,
  • Safely make cheese without sterilization

 

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

A clarion call to all cheesemakers to adopt more sustainable, even sovereign, practices, this book aims to change how we look at, and make, cheese and reconnects us with the land, the livestock, and the farmers that feed us.

 

About the Author

David Asher is an organic farmer, goatherd, and farmstead cheesemaker, who lives on the gulf islands of British Columbia.  A guerrilla cheesemaker, Asher explores traditionally cultured, noncorporate methods of cheesemaking. Though mostly self-taught, he picked up his cheese skills from various teachers, including a Brown Swiss cow, named Sundae, on Cortes Island. 

Asher’s Black Sheep School of Cheesemaking offers cheesemaking workshops in partnership with food-sovereignty-minded organizations and communities. His workshops teach a cheesemaking method that is natural, DIY, and well suited to any home kitchen. He has been teaching cheesemaking for over seven years.

 

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1 Reviews For "The Art of Natural Cheesemaking"

  1. This book is the best!

    by Annie on 08 Mon,2016

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    I've been making raw milk goat cheese for over a decade and have read many books on cheese making. Most of them are not helpful to those us using raw milk. This books shows you how to avoid wasting money on cultures, or other gadgets. It is easy to follow and the recipes are true to the portions.

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