The Book of Cheese (Classic Reprint) - Softcover

Inhaltsangabe

Explore the science and craft behind America's cheese varieties. This practical guide explains how milk becomes cheese, from ripening and coagulation to aging and quality control.

This edition draws on classic methods and modern insight to show why success in cheese depends on precise conditions, clean equipment, and informed decisions at every step. It covers the roles of milk quality, culture starters, rennet, moisture control, and the quirks of different cheese families, making it useful for students, beginners, and curious home cooks alike.

• How milk quality and acidity shape curd formation and final texture


• How to use starters, rennet, and temperature to control ripening and moisture


• Steps for cutting, cooking, draining, and aging cheeses with care


• Insights into factory practices, grading, and market considerations

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