{"product_id":"the-art-of-natural-cheesemaking-using-traditional-non-industrial-methods-and-raw-ingredients-to-make-the-worlds-best-cheeses","title":"The Art of Natural Cheesemaking: Using Traditional, Non-Industrial Methods and Raw Ingredients to Make the World's Best Cheeses","description":"\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\n\u003cstrong\u003eMarc Notes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tIncludes bibliographical references and index.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"If you want to know every possible detail about cheesemaking the natural way and on a small scale in your home, \n\u003ci\u003eThe Art of Natural Cheesemaking \u003c\/i\u003eis the book for you--even if you'd just like to dabble in your kitchen. There are chapters on kefir, yogurt cheeses and paneer for beginners and, for advanced students, detailed instructions on how to make rennet from the fourth stomach of a calf. Everything is beautifully illustrated and carefully explained. This book will entice many to join the ranks of those engaged in the art of transforming milk to delicious end products. As the old saying goes, 'Blessed are the cheesemakers.' Many more will become blessed thanks to David Asher's work.\"-- \n\u003cb\u003eSally Fallon Morell, president, the Weston A. Price Foundation, and cheesemaker, P. A. Bowen Farmstead\u003c\/b\u003e\n\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\"David Asher's book is brave and important, teaching us to tend to what matters by helping us understand process before recipes. This book expands the boundaries of sustainability, deepening the power of independent autonomy and local flavor, making our world more delicious.\"-- \n\u003cb\u003eShannon Hayes, author, \u003c\/b\u003e\n\u003ci\u003e\u003cb\u003eRadical Homemakers: Reclaiming Domesticity from a Consumer Culture\u003c\/b\u003e\u003c\/i\u003e\n\u003cp\u003e\u003c\/p\u003e\" \n\u003ci\u003eThe Art of Natural Cheesemaking\u003c\/i\u003e 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.\"-- \n\u003cb\u003eRichard McCarthy, executive director, Slow Food USA\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\"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.\"-- \n\u003ci\u003e\u003cb\u003ePublishers Weekly\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eBiographical Note\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eDavid Asher\u003c\/b\u003e 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.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eThe DIY bible for home cheese makers from expert David Asher from the Black Sheep School of Cheesemaking, author of \u003ci\u003eMilk into Cheese\u003cbr\u003e\u003c\/i\u003e\u003c\/b\u003e\n\u003cbr\u003e\n\u003cb\u003eIncludes more than 35 step-by-step recipes, from kefir and paneer to washed-rind and alpine styles\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003eDavid 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: \n\u003cp\u003e\u003c\/p\u003e- An exploration of the basic elements of cheese: milk, cultures, rennet, salt, tools, and the cheese cave \n\u003cbr\u003e- How to source good milk, including raw milk \n\u003cbr\u003e- How to keep your own bacterial starter cultures and fungal ripening cultures \n\u003cbr\u003e- How to make your own rennet--and how to make good cheese without it \n\u003cbr\u003e- How to use appropriate technologies and avoid the use of plastic equipment and chemical additives \n\u003cbr\u003e- Chapters covering cheeses like Gouda, Feta, Chèvre, and Blue \n\u003cbr\u003e\n\u003ci\u003e\u003cbr\u003eThe Art of Natural Cheesemaking\u003c\/i\u003e 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.\u003cbr\u003e\u003cbr\u003e\n\n\u003cp\u003e\n\u003cstrong\u003eReview Citations:\u003c\/strong\u003e\n\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003ePublishers Weekly\u003c\/span\u003e 06\/15\/2015 (EAN 9781603585781, Paperback)\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cbr\u003e\n\u003cp\u003e\n\u003cstrong\u003eContributor Bio:\u003c\/strong\u003eAsher, David\u003cbr\u003e\n\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDavid Asher\u003c\/strong\u003e 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.\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eContributor Bio:\u003c\/strong\u003eKatz, Sandor Ellix\u003cbr\u003e\n\u003cp\u003eSandor 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: \u003cem\u003eWild Fermentation\u003c\/em\u003e, \u003cem\u003eThe Revolution Will Not Be Microwaved\u003c\/em\u003e, \u003cem\u003e The Art of Fermentation\u003c\/em\u003e--which won a James Beard Foundation Award in 2013--and \u003cem\u003eFermentation as Metaphor\u003c\/em\u003e. The hundreds of fermentation workshops he has taught around the world have helped catalyze a broad revival of the fermentation arts. \u003cem\u003eThe New York Times\u003c\/em\u003e calls Sandor \"one of the unlikely rock stars of the American food scene.\" For more information, check out his website: www.wildfermentation.com.\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\u003cp\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Asher, David\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Chelsea Green Publishing Company\u003cbr\u003e\u003cb\u003eBinding:\u003c\/b\u003e Paperback\u003cbr\u003e\u003cb\u003ePub Date:\u003c\/b\u003e 2015-07-08\u003cbr\u003e\u003cb\u003eBISAC:\u003c\/b\u003e Cooking|Specific Ingredients|Dairy|Cooking|Reference|Technology \u0026amp; Engineering|Food Science|General|Business \u0026amp; Economics|Industries|Food Industry|Social Science|Agriculture \u0026amp; Food (see also Political Science|Public Policy - Agricultur|Technology \u0026amp; Engineering|Agriculture|General\u003cbr\u003e\u003cb\u003eSubjects:\u003c\/b\u003e Cheesemaking\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 1.9 lbs\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9781603585781\u003cbr\u003e\u003cb\u003eASIN:\u003c\/b\u003e -\u003cbr\u003e\u003cb\u003eSKU:\u003c\/b\u003e SP-9781603585781\u003c\/p\u003e","brand":"Chelsea Green Publishing Company","offers":[{"title":"Default Title","offer_id":51110230786326,"sku":"SP-9781603585781","price":44.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0857\/9910\/8886\/files\/9781603585781_spiral.png?v=1774947930","url":"https:\/\/lusper.myshopify.com\/products\/the-art-of-natural-cheesemaking-using-traditional-non-industrial-methods-and-raw-ingredients-to-make-the-worlds-best-cheeses","provider":"Lusperbooks","version":"1.0","type":"link"}