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Author: Kathy Biss
Number of Pages: 144 pages
Published Date: 26 Aug 2002
Publisher: The Crowood Press Ltd
Publication Country: Ramsbury, United Kingdom
Language: English
ISBN: 9781861265531
Download Link: Click Here
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Description

This title provides detailed advice on all aspects of the complex cheesemaking process for both the commercial cheesemaker in the dairy and the enthusiastic amateur in the kitchen. Topics covered include: necessary equipment and ingredients, scientific processes explained, hygiene and control tests, storage, grading and packing, advice when things go wrong, and cheese recipes. Whether you are making cheese for commercial reasons of simply for your own use, this book should help you to produce a cheese that you can be proud to serve or sell.