Cheese Making The Easy Way: Take Your Cheese Making To The Next Level With These Various Recipes

Cheese is made in a wide variety of styles, tastes, aromas, and consistencies; from soft to hard, sharp to mild, and wet to dry. Traditionally, cheese is made by culturing milk either by encouraging natural enzymes and bacterial action (in raw milk), or by using a starter culture. While the exact steps and ingredients may vary between recipes, the fundamentals stay the same.



In this book you will receive the following:

-An introduction to homemade cheeses and cheese making

-A collection of recipes for soft cheeses including chevre, fromage blanc and ricotta

-Several recipes for hard, aged cheeses like cheddar and Monterey jack