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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.
1: A Natural Cheesemaking Manifesto
3: Culture: The Ecology of CHeese
7: The Cheese Cave
9: Yogurt Cheeses
12: Aged Chevre Cheese
13: Basic Rennet Curd
14: Pasta Filata Cheeses
16: White-Rinded Cheeses
17: Blue Cheeses
18: Washed-Rind Cheeses
19: Alpine Cheeses
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
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:
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.
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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