Practical Cheesemaking

Whether you are making cheese for commercial reasons or simply for your own use, "Practical Cheesemaking" will help you to produce a cheese you will be proud to sell or serve. This book takes a deep dive into the cheese making process, including a breakdown on acidity readings within recipes, while still keeping the language simple enough for a beginner cheese maker.

Sections in this book include:

• Cheesemaking equipment
• Milk for cheese
• Cultures and rennet
• Hygiene and water supply
• Cheese recipes
• Press work and storage