Excerpt #2: Mastering Basic Cheesemaking

  Chapter 7: Rennet-Coagulated Semi-Firm Fresh Cheeses (From Mastering Basic Cheesemaking, 209 page ebook, 5.99 on Amazon) In our last chapter we introduced a bit of rennet to help create our cheeses. Now we’ll move on to the largest family of cheeses—those that rely completely on rennet for coagulation. Most will still use bacteria, too, […]

Excerpt #1 Mastering Basic Cheesemaking

I have just published on Amazon an ebook (5.99) for those just getting started making cheese. It is a different approach than any other beginning book available. The recipes are lessons, each one builds organically on the previous and adds a layer of skills and knowledge.  I hope you will give the book a try […]