Die Kunst der natürlichen Käseherstellung

Cheesemaker David Asher wants to help you get your cheese back, and with "The Art of Natural Cheese Making" Asher offers an intuitive, accessible and ecologically inspired approach to cheesemaking that will certainly appeal to both amateur cheesemakers and small-scale commercial cheese makers. David is an organic farmer with a herd of goats and makes his cheeses in a traditional way, but increasingly in a kind of natural counter-culture based on ecological principles and the life sciences. Readers will learn the basic elements of cheese-making, as well as 55 different types of cheese, in easy-to-follow recipes. They learn how to: - find good quality milk, including raw milk; - store bacterial starter cultures and fungal ripening cultures; - make rennet - and make good cheese oh.