|PUBLISHED (THIS EDITION):||August 2002|
|INSIDE:||51 b&w photos 16 line drawings|
Practical Cheesemaking gives detailed advice on all aspects of the complex cheesemaking process for both the commercial cheesemaker in the dairy and the enthusiastic amateur in the kitchen.
Topics covered include: Necessary equipment and ingredients. Scientific processes explained. Hygiene and control tests. Storage, grading and packing. Advice when things go wrong. Tempting cheese recipes.
Whether you are making cheese for commercial reasons or simply for your own use, Practical Cheesemaking will help you to produce a cheese that you will be proud to serve or to sell.
Site Price: £7.99