Cheese making
Leverentz, James R.2010
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Step-by-step processes for making all varieties of cheese, for both the hobbyist and the organic food enthusiast. Covers Mascarpone; Ricotta; Neufchatel; Queso Fresco; Cheddar; Monterey Jack, Colby; Feta; Gouda; Havarti, and many more cheeses
Main title:
Cheese making / by James R. Leverentz
Author:
Imprint:
New York Alpha Books c2010
Collation:
193 p. illustrations
Contents:
Part 1. The composition of cheese: A meeting with the big cheese -- Where cheese comes from -- The cheesemaker's toolbox -- Part 2. Making quick cheeses: Cheese by direct acidification -- Making mozzarella -- Culture-ripened fresh cheeses -- Part 3. Cultured cheese and conventional cheese making: The formal cheese-making process -- Processed-curd cheeses -- Hard cheese recipes -- Washed curd and brined cheeses
ISBN:
9781615640096 (pbk)
Dewey class:
637.3 CHE
Local class:
637.3
Language:
English
Subject:
BRN:
116670
More Information:
| Location | Collection | Call number | Status/Desc |
|---|---|---|---|
| Penrith | Nonfiction | 637.3 CHE | Available |