"Finally, the cheese making book I’ve always wanted to read! Asher provides clear and methodical instructions, along with great illustrative photographs, to guide you through making an incredible array of cheeses in your home kitchen. And he does so relying entirely upon microbial communities indigenous to the milk, or those of yogurt or kefir. For anyone interested in traditional, low-tech cheesemaking, The Art of Natural Cheesemaking will be an empowering tool. Welcome to the fermentation revival!"
—Sandor Ellix Katz,
author of The Art of Fermentation, from the Foreword
The Art of Natural Cheesemaking
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Get ready to change the way you look at cheese.
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.
Most DIY cheesemaking books are hard to follow and call for the use of packaged freeze-dried cultures and expensive cheesemaking equipment. Asher takes a decidedly different approach that is down-to-earth, accessible, and organically inspired, empowering both small-scale commercial cheesemakers and the home cook to experiment with their own “wild” cultures that provide more distinctive, unique flavors.
With more than 35 step-by-step recipes for a variety of cheeses, from kefir and paneer to washed-rind and alpine styles, plus illustrative triptych photographs, The Art of Natural Cheesemaking will have you on the hunt for the perfect place to build a cheese cave in your own home.