Milk Into Cheese: The Foundations of Natural Cheesemaking Using Traditional Concepts, Tools, and Techniques - Image 1

£39.29

CHELSEA GREEN PUBLISHING Milk Into Cheese: The Foundations of Natural Cheesemaking Using Traditional Concepts, Tools, and Techniques

Name: Milk Into Cheese: The Foundations of Natural Cheesemaking Using Traditional Concepts, Tools, and Techniques
Brand: CHELSEA GREEN PUBLISHING
Price: 38.11 GBP
Availability: InStock

Black

Cheese & Dairy

Price History & Forecast

Last 28 days • 28 data points (No recent data available)

Historical

Generating forecast...

Price Distribution

Price distribution over 28 days • 3 price levels

Days at Price

Current Price

Price Analysis

Most common price: £39 (20 days, 71.4%)

Price range: £37 - £39

Price levels: 3 different prices over 28 days

Description

LONGLISTED FOR THE ANDRÉ SIMON FOOD BOOK AWARD 2024 With recipes for over 80 natural cheeses and complimentary ferments, this groundbreaking, comprehensive book guarantees high-quality results and perfect flavors for every season. Cheese is milk’s destiny. In Milk Into Cheese, cheesemakers at every scale will learn to produce a broad range of traditional cheeses, entirely naturally. Experienced educator, activist, and celebrated natural cheesemaker David Asher introduces the reader to the cultures and practices of cheesemakers, the role our agricultural practices play in making cheese, the biological evolution of cheese, and the transformation of milk into cheese through fermentation. A perfect companion to David’s The Art of Natural Cheesemaking, Milk Into Cheese expands the cheesemaker’s tool kit through an exploration of cheesemaking styles from around the world. These natural cheesemaking processes are made simple, in contrast to the complicated, controversial, and confusing world of industrial cheesemaking, with its reliance on freeze-dried cultures, chemical additives, and ever-expanding use of expensive technology. Milk Into Cheese also celebrates the world’s most delicious seasonal hand-made cheeses, including alpine, blue, and milled cheeses. Through gorgeous photography, helpful illustrations, and detailed recipes, David prepares the reader for their own journey into traditional natural cheesemaking. He also shares simple recipes for fermented foods that complement and help us understand cheesemaking better, including pickles, sourdough bread, butter, and salami. For home, small-scale, and larger-scale cheesemakers, Milk Into Cheese delivers a sophisticated look at the biological science that informs―and the ecological principles that guide―natural cheesemaking. Praise for The Art of Natural Cheesemaking: “The wisdom [Asher] shares is complex in nature, but satisfyingly simple in practice.” ―Edible Manhattan

Key Features

New Store Stock

Product Specifications

Brand: CHELSEA GREEN PUBLISHING
Colour: Black
Format: Hardcover
ASIN: 1603588876
Category: Books > Subjects > Food & Drink > Meals & Menus > Cheese & Dairy
Domain: Amazon UK
Release Date: 12 September 2024
Listed Since: 04 November 2023

Barcode

No barcode data available

CHELSEA GREEN PUBLISHING Milk Into Cheese: The Foundations of Natural Cheesemaking Using Traditional Concepts, Tools, and Techniques

Price History & Forecast

Price Distribution

Price Analysis

Description

Key Features

Product Specifications

Barcode

Similar Products You Might Like

The Oxford Companion to Cheese

Agents of Change: Enzymes in Milk and Dairy Products (Food Engineering Series)

Agents of Change: Enzymes in Milk and Dairy Products (Food Engineering Series)

Cheese Problems Solved (Woodhead Publishing Series in Food Science, Technology and Nutrition)

Diversity, Dynamics and Functional Role of Actinomycetes on European Smear Ripened Cheeses

Processed Cheese Science and Technology: Ingredients, Manufacture, Functionality, Quality, and Regulations

Cheese: Chemistry, Physics and Microbiology

Handbook on Cheese: Production, Chemistry & Sensory Properties (Agriculture Issues and Policies: Food Science and Technology)

The Cheeses of Italy: Science and Technology

Encyclopedia of Dairy Sciences

Dairy Processing: Improving Quality (Woodhead Publishing Series in Food Science, Technology and Nutrition)

Dairy-Derived Ingredients: Food and Nutraceutical Uses (Woodhead Publishing Series in Food Science, Technology and Nutrition)

Cheese: Chemistry, Physics and Microbiology: Volume 1 General Aspects

Functional Dairy Ingredients and Nutraceuticals: Physicochemical, Technological, and Therapeutic Aspects (Innovations in Agricultural & Biological Engineering)

Fermenting: 3 in 1- Guide to Delicious Fermenting Recipes for Vegetables and Herbs+ Fermenting Recipes of Meat Products, Kimchi and Sourdough+ Fermenting Recipes of Fruits and Beverages

Processing Technologies for Milk and Milk Products: Methods, Applications, and Energy Usage (Innovations in Agricultural & Biological Engineering)

Advances in Dairy Microbial Products

Milk Quality

Novel Dairy Processing Technologies: Techniques, Management, and Energy Conservation (Innovations in Agricultural & Biological Engineering)

The Vegan Creamery: Plant-Based Cheese, Milk, Ice Cream, and More ((A Cookbook))

Engineering Practices for Milk Products: Dairyceuticals, Novel Technologies, and Quality (Innovations in Agricultural & Biological Engineering)

Technology of Cheesemaking: 11 (Society of Dairy Technology)

Major Cheese Groups (v. 2): Chemistry, Physics and Microbiology : Volume 2 Major Cheese Groups

Technological Interventions in Dairy Science: Innovative Approaches in Processing, Preservation, and Analysis of Milk Products (Innovations in Agricultural & Biological Engineering)