"Expert advice from experienced cheesemakers includes easy and basic recipes for butter, yogurt, mozzarella, and chèvre as well as adanced, step-by-step, how-to advice on the use of molds and aging your cheeses--from cheddar and brie to feta, blue cheese, and more artisanal cheeses. And there are directions for crafting cheese with cow's, goat's, or sheep's milk."--P. [4] of cover.
- ISBN10 1610601386
- ISBN13 9781610601382
- Publish Date 3 March 2011
- Publish Status Active
- Publish Country US
- Imprint Voyageur Press (MN)
- Format eBook (EPUB)
- Pages 160
- Language English