Goat Cheese Small Scale Production
Two hours north of Montreal, Canada, lies the Abbey of the Benedictine Nuns of Mont-Laurier. For many years the Abbey has been producing a variety of superb goat cheeses. The art and science of their cheesemaking has been recorded in this, their book, "Goat Cheese: Small-Scale Production".
Based on the technical experiences of the Nuns of Mont-Laurier, this book is a comprehensive treatment on all aspects of goat cheese production.
More technically oriented, this book is a wealth of information for those with experience in making goat cheese.
Included in this book
- Information on goat milk, its definition, composition and conditions for ensuring high-grade milk
- General principles of cheesemaking
- Production of cheese starter cultures
- Fabrication of unripened and ripened soft cheeses
- Conditions necessary for aging cheeses in the cheese cellar
- Information on goat yogurt, goat butter, goat ice cream and a host of other recipes using goat milk
Mont-Laurier Benedictine Nuns
Paperback | 95 pages
- Q & A
- Related Recipes