The Art of Natural Cheesemaking is valuable resource for homesteaders and urban cheese artisans alike.
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 he offers readers his best methods and practices for making delicious traditionally-cultured, farmstead dairy products.
Asher covers the whole story of milk’s “leap toward immortality”, from the first dawn of culture to the the final transformation of aging. He also argues eloquently for the use of ethical animal rennet and against laboratory-grown freeze-dried cultures.
Each of the book’s fourteen chapters examines a particular class of cheese, from kefir and paneer to washed-rind and alpine styles. For each, there are helpful tips and tricks regarding not just proper crafting, but also handling and storage.