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The Art of Natural Cheesemaking: Using Traditional, Non-Industrial Methods and Raw Ingredients to Make the World's Best Cheeses by David Asher

The Art of Natural Cheesemaking: Using Traditional, Non-Industrial Methods and Raw Ingredients to Make the World's Best Cheeses

David Asher

320 pages • first pub 2015 (editions)

nonfiction food and drink informative slow-paced
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Description

Including more than 35 step-by-step recipes from the Black Sheep School of CheesemakingMost DIY cheesemaking books are hard to follow, complicated, and confusing, and call for the use of packaged freeze-dried cultures, chemical additives, and expe...

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