The art of natural cheesemaking : using traditional, non-industrial methods and raw ingredients to make the world's best cheeses
(Book)

Book Cover
Average Rating
Author
Asher, David, 1980-
Contributors
Brown, Kelly, photographer.
Published
White River Junction, Vermont : Chelsea Green Publishing, [2015].
Status
In Transit
1 copy, 2 people are on the wait list.
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Copies

LocationCall NumberStatus
Alamosa Public Library - NONFICTION637.3 ASHIn Transit

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Subjects

LC Subjects
Cheesemaking.
Other Subjects
Food memoirs.

More Details

Published
White River Junction, Vermont : Chelsea Green Publishing, [2015].
Format
Book
Physical Desc
xiv, 298 pages : color illustrations ; 26 cm.
Language
English

Notes

Bibliography
Includes bibliographical references (pages 286-288) and index.
Description
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 cheese making 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 fungal ripening 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.

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Citations

APA Citation, 7th Edition (style guide)

Asher, D., & Brown, K. (2015). The art of natural cheesemaking: using traditional, non-industrial methods and raw ingredients to make the world's best cheeses . Chelsea Green Publishing.

Chicago / Turabian - Author Date Citation, 17th Edition (style guide)

Asher, David, 1980- and Kelly, Brown. 2015. The Art of Natural Cheesemaking: Using Traditional, Non-industrial Methods and Raw Ingredients to Make the World's Best Cheeses. Chelsea Green Publishing.

Chicago / Turabian - Humanities (Notes and Bibliography) Citation, 17th Edition (style guide)

Asher, David, 1980- and Kelly, Brown. The Art of Natural Cheesemaking: Using Traditional, Non-industrial Methods and Raw Ingredients to Make the World's Best Cheeses Chelsea Green Publishing, 2015.

MLA Citation, 9th Edition (style guide)

Asher, David, and Kelly Brown. The Art of Natural Cheesemaking: Using Traditional, Non-industrial Methods and Raw Ingredients to Make the World's Best Cheeses Chelsea Green Publishing, 2015.

Note! Citations contain only title, author, edition, publisher, and year published. Citations should be used as a guideline and should be double checked for accuracy. Citation formats are based on standards as of August 2021.

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