Art of Natural Cheesemaking: Using Traditional, Non-Industrial Methods and Raw Ingredients to Make the World's Best Cheeses

excellent book :: must have

To understand the fundamentals of Natural Cheese making!!!!

Finally a cheese book that doesn't attempt to reproduce industrial cheese methods in the home. Eating real cheese is the reason to make your own.This book has greatly improved our cheesemaking. We milk a few goats for our own use. Our own cheese, yogurt and kefir are on the table daily. This book is the real deal and delivers what the title promises. It is so good we bought our own copy after borrowing a friend's book. Some of my earliest memories include helping my mother stir the pot while she was making cheese. Food processing is both my hobby and business. I learned a lot from this book. I just wish I had read it 35 years ago.I particularly appreciated the instructions on harvesting your own rennet.

Cheese bible

So very informative, even fun to read! I learnt so much about raw milk, yoghurts and cheeses culturally, traditionally and functionally. All recipes are easy to follow and laid out from easiest to more challenging. I don’t tend toward recipe books as most recipes I won’t use but this will be a staple to go to on my shelf.

O autor tem um entusiasmo por leite cru que talvez deva ser visto com desconfiança pelo leitor, se não se conhecer exatamente a procedência e o tratamento desse leite disponível localmente. Isso posto, a abordagem é bastante interessante, misturando considerações teóricas e técnicas com conselhos práticos, muito úteis para quem está começando. Achei bem interessante também a possibilidade de elaborar tantos queijos a partir de uma só cultura de kefir (variando a elaboração e algumas culturas auxiliares, quando é o caso). O aparelho inicial também é bastante adaptado ao que está normalmente disponível numa cozinha brasileira, fazendo o livro, de modo geral, um livro "que funciona".

This book is wonderful and inspiring and so informative, I am learning so much! Such an engaging book that demonstrates common sense and engages natural human creativity to learn an age-old art with all the variety that cheese-making entails. I’m definitely going to start making my own cheese following these methods. For the record I read cheese making books in the past but was put off by the sterility and lack of intuition. This book is just what I was looking for. David Asher, thank you so much for writing this book and for sharing your knowledge so generously!