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"Goat Cheese: Small Scale Production", by the Mont-Laurier Benedictine Nuns (95 pages, paperback). For the "kid" in all of us! Based on the technical experiences of the Nuns of Mont-Laurier, this book is a comprehensive treatment on all aspects of goat cheese production. Book includes: general information on goat milk (its definition, composition and conditions for ensuring high-grade milk); general priciples of cheesemaking; the production of cheese starter cultures; the fabrication of unripened and ripened soft cheeses; the conditions necessary for aging cheeses in the cheese cellar; and information on goat yogurt, goat butter, goat ice cream and a host of other recipes using goat milk.This book is more technically oriented and not for the true "beginner", but it is a wealth of exceptional information for those with experience in making goat cheese.
"The Fabrication of Farmstead Goat Cheese", by Jean Claude Le Jaouen (206 pages, paperback) Considered by many to be the "bible" of goat cheese making, this book is
for the more advanced cheese maker looking to take it to the next
level. Included in this comprehensive book are chapters on: goat milk production and quality, principles of goat cheese making, practical methods of producing farmstead goat cheeses, working plans for building and laying out of the cheese room and much, much more! It also contains descriptions of over 70 varieties of goat cheese.