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| #2632640 in Books | 2002-08-01 | Original language:English | PDF # 1 | 8.40 x.39 x5.30l,.58 | File type: PDF | 144 pages||2 of 2 people found the following review helpful.| Great for the more advanced cheesemaker|By dj|This book didn't make much sense to me as a beginner. Now that I've been making cheese for a while, I find it an invaluable tool for making (and improving) cheeses in the English style - Cheddar, Caerphilly, Stilton, etc. Biss's knowledge is encyclopedic, and her explanations make practical sense - once you have practical experien|About the Author|Kathy Biss has a National Diploma in Dairying. With five years' experience in the dairy industry, she went on to teach dairy subjects at Cannington College in Somerset. She undertook dairy advisory work and helped milk producers [including the S
Practical Cheesemaking gives 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; and some tempting cheese recipes. Whether you are making cheese for commercial reasons or simply for your own use, ...
You easily download any file type for your device.Practical Cheesemaking | Kathy Biss. I was recommended this book by a dear friend of mine.
