Home-Made Cheese: From Simple Butter, Yogurt and Fresh Cheeses to Soft, Hard and Blue Cheeses, an Expert’s Guide to Making Successful Cheese at Home
Featuring 40 classic cheeses, including mozzarella, Cheddar, Stilton, Gouda, Brie and other popular varieties, this book tells you all you need to know about how to set up a home dairy. It covers the importance of food safety and hygiene; where and how to source milk; an accessible overview of the biochemical processes involved; and essential techniques such as milling, draining, pressing, salting, rind-washing, introducing moulds or yeasts, maturing and storing. With over 475 photographs and a user-friendly troubleshooting section, this volume will enable you to develop the skills required, whatever your previous experience or level of expertise. Hardcover.
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