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100 pages paperback. This issue includes, Comte, Halloumi, Maccagno, Queso de Cabra de l'Alt Urgell, Goats, Babon revival, Swiss, Tibetan Yak cheese, Vietanm Dairy project, Algerian cheeses, natural cheese, Weeds, Quark, Phases in starter cultures, Raw milk, Mountain cheese. This magazine is filled with wonderful raw milk cheeses and animals grazing on pasture. They are about tradition and how when we learn about and hold onto it. I love to read through all of these issues, and even when I have no time to read the pictures make me glad I do what I do.
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