Om boken
Just a century ago, cheese was still a relatively regional and European phenomenon, and cheese making techniques were limited by climate, geography, and equipment. But modern technology along with the recent artisanal renaissance has opened up the diverse, time-honored, and dynamic world of cheese to enthusiasts willing to take its humble fundamentals--milk, starters, coagulants, and salt--and transform them into complex edibles. "Artisan Cheese Making at Home" is the most ambitious and compreh...Vis mer
Om boken
ISBN
9781607740087
Forlag
Ten Speed Press
Publiseringsår
2011
Språk
Engelsk
Originaltittel
Artisan Cheese Making at Home
Format
Innbundet
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