Cheese Makers Apprentice

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· All the basics you need to get started: ingredients, equipment, taxonomy, techniques, process, and how it works
· 16 illustrated, step-by-step recipes for fresh cheese, washed curd, grana-style, blue cheese, and more that will build your skills
· In-depth interviews on everything from the microbiology of cheese to making it to selling it, how cheese works, and how to make it work for you
· Tricks of the trade from experts on mozzarella, Cheddar, Comte, Parmigiano Reggiano, Stilton, and more
· Tips on selecting, handling, storing, tasting, and pairing cheese, so it will be presented perfectly whether your goal is to make it at home, sell it, or simply enjoy it

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