The Complete Idiot's Guide to Cheese Making
The Complete Idiot's Guide to Cheese Making by James R. Leverentz
English | 2010 | ISBN: 1615640096 | 208 pages | PDF + EPUB | 1,4 + 2,3 MB
English | 2010 | ISBN: 1615640096 | 208 pages | PDF + EPUB | 1,4 + 2,3 MB
Become a cheese gourmet.
The Complete Idiot's Guide(r) to Cheese Making is for both the hobbyist who will enjoy this traditional skill and organic food enthusiasts interested in wholesome, additive-free foods, offering readers the step-by-step process for making all variety of cheeses.
•Covers the processes of creating Mascarpone, Ricotta, Neufchatel, Queso Fresco, Farmhouse Cheddar, Monterey Jack, Colby, Traditional Cheddar, Feta, Gouda, Havarti, and many more cheeses
•The author created and sells a cheese-making kit voted best in the country by The Wall Street Journal
•The eat-local movement, along with recent food-safety scares, has piqued an interest in producing one's own cheese