The Complete Idiot's Guide to Cheese Making

The Complete Idiot's Guide to Cheese Making

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Become a cheese gourmet. "The Complete Idiot's Guide(r) to Cheese Making" is for both the hobbyist who will enjoy this traditional skill and organic food enthusiasts interested in wholesome, additive-free foods, offering readers the step-by-step process for making all variety of cheeses. Covers the processes of creating Mascarpone, Ricotta, Neufchatel, Queso Fresco, Farmhouse Cheddar, Monterey Jack, Colby, Traditional Cheddar, Feta, Gouda, Havarti, and many more cheeses The author created and sells a cheese-making kit voted best in the country by "The Wall Street Journal" The eat-local movement, along with recent food-safety scares, has piqued an interest in producing one's own cheese"

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  • Paperback | 193 pages
  • 185.42 x 228.6 x 17.78mm | 317.51g
  • Dorling Kindersley Ltd
  • Alpha
  • LondonUnited Kingdom
  • English
  • black & white illustrations
  • 1615640096
  • 9781615640096
  • 77,085

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About James R Leverentz

James R. Leverentz is president and founder of Leeners, established in 1996, which is reintroducing consumers to food processes that have been absent from most home kitchens for decades. An expert on fermented foods, Jim holds classes on cheese making and sells supplies to make other fermented foods, including mustard, root beer, bacon, and corned beef brisket as well.

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