David Asher is a farmstead cheesemaker, organic farmer, and goatherd who lives on the gulf islands of British Columbia. In The Art of Natural Cheesemaking Asher offers his best methods and practices for making traditionally-cultured, farmstead dairy products.
Asher spans the broad range of milk’s “leap toward immortality”, from the dawn of culture, through the first quickening of rennet, the influence of salt, tools, and the final transformation of aging.
Each of the book’s fourteen chapters examines a particular class of cheese. From kefir and paneer to washed-rind and alpine styles. Asher offers helpful tips and tricks on cheese handling (never sneak up on a Brie, for example) also covering proper methods of storage.
The Art of Natural Cheesemaking is a valuable resource for aspiring homesteaders and urban turophiles alike. Asher argues for the use of ethical animal rennet, against laboratory-grown freeze-dried cultures, and even warns of the spectre of GMO tech that looms over modern cheesecraft, offering tips on how to avoid it.