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by Paul Kindstedt with the Vermont Cheese Council, 300pages, hardcover.
For those who have made some cheeses and are looking to improve their skills this is one of the best advanced book we have seen to date. It covers the history of farmstead cheese; milk characteristic; culture; process; chemistry; aging; with an emphasis on acid production and it's role in the cheesemaking process.
This comprehensive guide to farmstead cheese explains the diversity of cheeses in terms of historical animal husbandry, pastures, climate, preservation and transport, all of which contribute to the uniqueness of farm cheeses today.
Discover the chemistry of cheese. The book includes: A fully illustrated guide to basic cheesemaking.
Discussions on the effects of calcium, pH, salt and moisture on the process and details on the business side of the trade. Ways to ensure safety and quality through sampling and risk reduction. Methods for analyzing the resulting composition.
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