Description
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
