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The art of natural cheesemaking : using traditional, non-industrial methods and raw ingredients to make the world's best cheeses / David Asher ; foreword by Sandor Ellix Katz.

by Asher, David, 1980-

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Chelsea Green Publishing, 2015.

9781603585781 (pbk.)

1603585788 (pbk.)

Alternate title:

Natural cheesemaking : using traditional, non-industrial methods and raw ingredients to make the world's best cheeses

xiv, 298 pages : color illustrations : ; 25 cm

Includes bibliographical references and index.

"More than 35 step-by-step recipes from the Black Sheep School of Cheesemaking. Most DIY cheesemaking books are hard to follow, complicated, and confusing, and call for the use of packaged freeze-dried cultures, chemical additives, and expensive cheesemaking equipment. For though bread baking has its sourdough, brewing its lambic ales, and pickling its wild fermentation, standard Western cheesemaking practice today is decidedly unnatural. David Asher practices and preaches a traditional, but increasingly countercultural, way of making cheese -- one that is natural and intuitive, grounded in ecological principles and biological science. This book encourages home and small-scale commercial cheesemakers to take a different approach by showing them: How to source good milk, including raw milk; How to keep their own bacterial starter cultures and fungal ripening cultures; How make their own rennet and how to make good cheese without it; How to avoid the use of plastic equipment and chemical additives; and How to use appropriate technologies. The basic elements of cheese: milk, cultures, rennet, salt, tools, and the cheese cave. Each chapter examines a particular class of cheese, from kefir and paneer to washed-rind and alpine styles, offering specific recipes and handling advice. The techniques presented are direct and thorough, fully illustrated with hand-drawn diagrams and photos that show the transformation of cheeses in a comparative and dynamic fashion. This is the first cheesemaking book to take a political stance against Big Dairy and to criticize both standard industrial and artisanal cheesemaking practices. It promotes the use of ethical animal rennet and protests the use of laboratory-grown freeze-dried cultures. It also explores how GMO technology is creeping into our cheese and the steps we can take to stop it. A clarion call to cheesemakers to adopt more natural, sustainable practices"--Provided by publisher.

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