The Art of Natural Cheesemaking: Using Traditional, Non-Industrial Methods and Raw Ingredients to Make the World's Best Cheeses

The Art of Natural Cheesemaking is a comprehensive guide to creating delicious, healthy cheeses without relying on packaged cultures or chemical additives.

This revolutionary book encourages home and small-scale commercial cheesemakers to take a traditional, intuitive approach to cheese-making, using good quality milk, bacterial starter cultures, fungal ripening cultures, and appropriate technologies.

With 14 chapters covering various classes of cheese, including kefir, paneer, washed-rind, and alpine styles, this book offers specific recipes and handling advice that are direct, thorough, and fully illustrated with hand-drawn diagrams and triptych photos.

Whether you're a seasoned cheesemaker or just starting out, The Art of Natural Cheesemaking will inspire you to create delicious, healthy cheeses in a natural and sustainable way.