{"product_id":"milk-into-cheese-david-asher-9781603588874","title":"Milk Into Cheese: The Foundations of Natural Cheesemaking Using Traditional Concepts, Tools, and Techniques","description":"\u003cp\u003e\u003cstrong\u003eWith recipes for over 80 natural cheeses and complimentary ferments, this groundbreaking, comprehensive book guarantees high-quality results and perfect flavors for every season.\u003c\/strong\u003e\u003c\/p\u003e \u003cp\u003eCheese is milk's destiny. In \u003cem\u003eMilk Into Cheese\u003c\/em\u003e, cheesemakers at every scale will learn to produce a broad range of traditional cheeses, entirely naturally. Experienced educator, activist, and celebrated natural cheesemaker David Asher introduces the reader to the cultures and practices of cheesemakers, the role our agricultural practices play in making cheese, the biological evolution of cheese, and the transformation of milk into cheese through fermentation.\u003c\/p\u003e \u003cp\u003eA perfect companion to David's \u003cem\u003eThe Art of Natural Cheesemaking\u003c\/em\u003e, \u003cem\u003eMilk Into Cheese\u003c\/em\u003e expands the cheesemaker's tool kit through an exploration of cheesemaking styles from around the world. These natural cheesemaking processes are made simple, in contrast to the complicated, controversial, and confusing world of industrial cheesemaking, with its reliance on freeze-dried cultures, chemical additives, and ever-expanding use of expensive technology.\u003c\/p\u003e \u003cp\u003e\u003cem\u003eMilk Into Cheese\u003c\/em\u003e also celebrates the world's most delicious seasonal hand-made cheeses, including alpine, blue, and milled cheeses. Through gorgeous photography, helpful illustrations, and detailed recipes, David prepares the reader for their own journey into traditional natural cheesemaking. He also shares simple recipes for fermented foods that complement and help us understand cheesemaking better, including pickles, sourdough bread, butter, and salami.\u003c\/p\u003e \u003cp\u003eFor home, small-scale, \u003cem\u003eand\u003c\/em\u003e larger-scale cheesemakers, \u003cem\u003eMilk Into Cheese\u003c\/em\u003e delivers a sophisticated look at the biological science that informs--and the ecological principles that guide--natural cheesemaking.\u003c\/p\u003e \u003cp\u003e\u003cstrong\u003ePraise for\u003cem\u003e The Art of Natural Cheesemaking\u003c\/em\u003e \u003c\/strong\u003e\u003c\/p\u003e \u003cp\u003e\u003cstrong\u003e\"The wisdom [Asher] shares is complex in nature, but satisfyingly simple in practice.\"\u003c\/strong\u003e\u003c\/p\u003e \u003cp\u003e\u003cstrong\u003e--\u003cem\u003eEdible Manhattan\u003c\/em\u003e\u003c\/strong\u003e\u003c\/p\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor:\u003c\/b\u003e David Asher\u003cbr\u003e\u003cb\u003eISBN-10:\u003c\/b\u003e 1603588876\u003cbr\u003e\u003cb\u003eISBN-13:\u003c\/b\u003e 9781603588874\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Chelsea Green Publishing Company\u003cbr\u003e\u003cb\u003eLanguage:\u003c\/b\u003e English\u003cbr\u003e\u003cb\u003ePublished:\u003c\/b\u003e 07\/11\/2024\u003cbr\u003e\u003cb\u003ePages:\u003c\/b\u003e 496\u003cbr\u003e\u003cb\u003eFormat:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 1.25lbs\u003cbr\u003e\u003cb\u003eSize:\u003c\/b\u003e 10.00h x 8.00w x 1.00d","brand":"David Asher","offers":[{"title":"Hardcover","offer_id":44716594266367,"sku":"9781603588874","price":75.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0662\/2982\/9887\/files\/img_f5166640-9bc9-464d-b227-dd59e4b1903d.jpg?v=1705682942","url":"https:\/\/www.whiterainbookhouse.com\/products\/milk-into-cheese-david-asher-9781603588874","provider":"WR Book House","version":"1.0","type":"link"}