Check nearby libraries
Buy this book
![Loading indicator](/images/ajax-loader-bar.gif)
Including more than 35 step-by-step recipes from the Black Sheep School of Cheesemaking Most DIY cheesemaking books are hard to follow, complicated, and confusing, and call for the use of packaged freeze-dried cultures, chemical additives, and expensive cheesemaking equipment. In The Art of Natural Cheesemaking, David Asher practices and preaches a traditional, but increasingly countercultural, way of making cheese, one that is natural and intuitive, grounded in ecological principles and biological science. T.
Check nearby libraries
Buy this book
![Loading indicator](/images/ajax-loader-bar.gif)
Previews available in: English
Subjects
Cheesemaking, CheeseEdition | Availability |
---|---|
1
The art of natural cheesemaking: using traditional, non-industrial methods and raw ingredients to make the world's best cheeses
2015
in English
1603585788 9781603585781
|
aaaa
Libraries near you:
WorldCat
|
Book Details
Edition Notes
Includes bibliographical references (pages 287-288) and index.
Classifications
The Physical Object
ID Numbers
Community Reviews (0)
Feedback?History
- Created July 19, 2019
- 6 revisions
Wikipedia citation
×CloseCopy and paste this code into your Wikipedia page. Need help?
August 4, 2022 | Edited by ImportBot | import existing book |
June 24, 2022 | Edited by ImportBot | import existing book |
October 10, 2020 | Edited by ImportBot | import existing book |
September 21, 2020 | Edited by MARC Bot | import existing book |
July 19, 2019 | Created by MARC Bot | Imported from marc_openlibraries_sanfranciscopubliclibrary MARC record |