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by Margaret Morris, 250 pages, softcover. This is the perfect book for anyone who wants to go further with their cheesemaking into the scientific aspects. This book provides recipes to make cheese and dairy products from cow, goat and sheeps milk with an emphasis on European style cheeses in both hard and soft cheese categories. Cheese is Margaret Morris chosen product to create, research, develop and market. She believes it is 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. .
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