The Art of Natural Cheesemaking: Using Traditional, Non-Industrial Methods and Raw Ingredients to Make the World's Best Cheeses
The Art of Natural Cheesemaking: Using Traditional, Non-Industrial Methods and Raw Ingredients to Make the World's Best Cheeses
Marc Notes:Includes bibliographical references and index.Review Quotes:"If you want to know every possible detail about cheesemaking the natural way and on a small scale in your home, The Art of...
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Marc Notes: " The Art of Natural Cheesemaking is a breakthrough book. The interest among eaters to explore this next stage in do-it-yourself living in the 21st century has finally reached dairy. What's great about Asher's book is that it is practical and zeroes in on cheese products one may actually make successfully at home. It is unlikely that DIY cheesemaking will put any cheesemonger or cheese producer out of business. Quite the opposite, in fact: The more we remove the mystery to manufacturing even the simplest of cheeses at home, the more we will come to admire the craftsmanship that dairy farmers and artisanal cheesemakers bring to their work, to make life better and tastier for the rest of us."-- Richard McCarthy, executive director, Slow Food USA "Organic farmer Asher, creator of the Black Sheep School of cheesemaking, packs plenty of information into this complete guide for both novice and experienced cheesemakers. He advocates strictly non-commercial methods in this detailed manifesto, showing aspiring cheese artisans how to craft indigenous cultures, make natural rennet, source quality raw milks, and construct their own caves. The 30 recipes with photos require neither additives nor sterilization and include methods for making chèvre, paneer, feta, yogurt-based cheeses, and aged rinded varieties (alpine, blue, and gouda). Chapters on salt, kefir, and the ecology of cheese are included. Asher's political message is overt: He feels that regulations against using raw milk stand in the way of "your right to practice a natural and traditional cheese making." His organic method is a political act in favor of 'cheese sovereignty' and takes a stand against corporate interference. Asher's "contraband cheese" techniques aim to recover the traditional quality of cheese that has been lost."-- Publishers Weekly Biographical Note: David Asher is a natural cheesemaker, bringing the traditions of dairying, fermentation, and coagulation back into this age-old craft. A former farmer and goatherd from the west coast of Canada, David now travels widely, sharing a very old but also very new approach to cheese production with his Black Sheep School of Cheesemaking. Through teaching about the use of in-house starter cultures and natural rennet from calves and kids, David helps cheesemakers around the world reclaim their traditional cheeses. He also explores the connections between all fermented foods and the important role of small-scale and traditional food production in our modern world. Publisher Marketing: The DIY bible for home cheese makers from expert David Asher from the Black Sheep School of Cheesemaking, author of Milk into Cheese Includes more than 35 step-by-step recipes, from kefir and paneer to washed-rind and alpine styles David Asher practices and preaches a traditional but countercultural way of making cheese--one that is natural and intuitive, grounded in ecological principles and biological science. Fully illustrated with hand-drawn diagrams and photos, David's guide for home and small-scale commercial cheesemakers includes: - An exploration of the basic elements of cheese: milk, cultures, rennet, salt, tools, and the cheese cave - How to source good milk, including raw milk - How to keep your own bacterial starter cultures and fungal ripening cultures - How to make your own rennet--and how to make good cheese without it - How to use appropriate technologies and avoid the use of plastic equipment and chemical additives - Chapters covering cheeses like Gouda, Feta, Chèvre, and Blue The Art of Natural Cheesemaking is a clarion call to cheesemakers to adopt more natural, sustainable practices. It may well change the way we look at cheese, and how we make it ourselves. Review Citations:
Contributor Bio:Asher, David David Asher is a natural cheesemaker, bringing the traditions of dairying, fermentation, and coagulation back into this age-old craft. A former farmer and goatherd from the west coast of Canada, David now travels widely, sharing a very old but also very new approach to cheese production with his Black Sheep School of Cheesemaking. Through teaching about the use of in-house starter cultures and natural rennet from calves and kids, David helps cheesemakers around the world reclaim their traditional cheeses. He also explores the connections between all fermented foods and the important role of small-scale and traditional food production in our modern world. Contributor Bio:Katz, Sandor Ellix Sandor Ellix Katz is a fermentation revivalist. A self-taught experimentalist who lives in rural Tennessee, his explorations in fermentation developed out of his overlapping interests in cooking, nutrition, and gardening. He is the author of four previous books: Wild Fermentation, The Revolution Will Not Be Microwaved, The Art of Fermentation--which won a James Beard Foundation Award in 2013--and Fermentation as Metaphor. The hundreds of fermentation workshops he has taught around the world have helped catalyze a broad revival of the fermentation arts. The New York Times calls Sandor "one of the unlikely rock stars of the American food scene." For more information, check out his website: www.wildfermentation.com. |
Author: Asher, David
Publisher: Chelsea Green Publishing Company
Binding: Paperback
Pub Date: 2015-07-08
BISAC: Cooking|Specific Ingredients|Dairy|Cooking|Reference|Technology & Engineering|Food Science|General|Business & Economics|Industries|Food Industry|Social Science|Agriculture & Food (see also Political Science|Public Policy - Agricultur|Technology & Engineering|Agriculture|General
Subjects: Cheesemaking
Weight: 1.9 lbs
ISBN: 9781603585781
ASIN: -
SKU: SP-9781603585781
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