Description

Book Synopsis

Essential reading for anyone wanting to learn all they can about the ways in which humans, and our domesticates, share this world with microbes.David Zilber, chef and food scientist; coauthor of The Noma Guide to Fermentation

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

Milk Into Cheese

    Product form

    A Hardback by David Asher

    £45.00

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    RRP £60.00 – you save £15.00 (25%)

    Order before 4pm today for delivery by Sat 17 Oct 2026.

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      Book details

      Publisher Chelsea Green Publishing Co
      Published 1 December 2024
      ISBN-13 9781603588874
      978-1603588874
      ISBN-10 1603588876
      Also in:
      Politics, Philosophy & Society Cultural studies: food and society

      Description

      Book Synopsis

      Essential reading for anyone wanting to learn all they can about the ways in which humans, and our domesticates, share this world with microbes.David Zilber, chef and food scientist; coauthor of The Noma Guide to Fermentation

      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

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