This is the perfect book for anyone who wants to go further into the scientific aspects of their cheesemaking. This book provides recipes to make cheese and dairy products from cow, goat and sheep milk with an emphasis on European style cheeses in both hard and soft cheese categories.
DESCRIPTION: "The Cheesemaker's Manual", by Margaret Morris (253 pages, paperback). Cheese is Margaret Morris' chosen product to create, research, develop and market. She believes that it is the one product that can truly express the dedication, pride and labor of the dairy farmer as well as the uniqueness of a given dairy animal.
This manual is written for the home and on-farm cheesemaker. The recipes provided have been developed from the recipes of origin based on Margaret's own trials and successes in small-scale cheesemaking. Methods and techniques used incorporate traditional and artisan flair. Recipes are written in step-by-step manner enabling the user to follow them with ease. This book also includes 16pgs of full color photographs.