Including more than 35 step-by-step recipes from the
Black Sheep School of Cheesemaking
Most DIY cheesemaking books are hard to follow, complicated, and
confusing, and call for the use of packaged freeze-dried
cultures, chemical additives, and expensive cheesemaking
equipment. For though bread baking has its sourdough, brewing its
lambic ales, and pickling its wild fermentation, standard Western
cheesemaking practice today is... more...