This is considered by many to be the "bible" of goat cheese making. Included in this comprehensive book are chapters on: goat milk-its 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. It also contains a description of over 70 varieties of goat cheese. This book is for the more advanced cheesemaker.
206 pages, paperback