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Practical Cheesemaking [Paperback]

Our Price $ 21.08  
Retail Value $ 23.95  
You Save $ 2.87  (12%)  
Item Number 305279  
Buy New $21.08

Item Specifications...

Pages   144
Est. Packaging Dimensions:   Length: 0.25" Width: 5.5" Height: 8.5"
Weight:   0.6 lbs.
Binding  Softcover
Release Date   Aug 1, 2002
Publisher   Crowood Press
ISBN  1861265530  
EAN  9781861265531  

Availability  1 units.
Availability accurate as of Oct 28, 2016 12:11.
Usually ships within one to two business days from La Vergne, TN.
Orders shipping to an address other than a confirmed Credit Card / Paypal Billing address may incur and additional processing delay.

Item Description...
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, Practical Cheesemaking will help you to produce a cheese that you will be proud to serve or to sell.

Buy Practical Cheesemaking by Kathy Biss from our Christian Books store - isbn: 9781861265531 & 1861265530

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Product Categories
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Reviews - What do our customers think?
very good for those who want to make specific cheeses  Jan 29, 2008
Kathy Biss is from Scotland, so most of the cheeses she makes tend to be the typical U.K. style -- as the previous reviewer mentioned, they tend to be hard pressed cheeses. Dairy goat folks don't tend to like this book because it doesn't speak to their needs. However, if you want to make English-style cheeses, you will be happy to find acidity values, tips and instructions that you won't find in other home cheesemaking books.
Not for the best for small scale cheese making  Jan 26, 2005
I borrowed this book from the library and I was glad I didn't
buy it.

It focusses on the process for making hard, pressed cheeses.
I much prefer Ricki Carrols book for acccessible information pertinant to someone making small quantities of lots of different varieties of cheese.

Write your own review about Practical Cheesemaking

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