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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
Ideal for readers of practical food science, artisan dairy, and household cheesemaking, this book offers a clear path from milk to cheese.
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The Book of Cheese (Classic Reprint)
Print-on-DemandAnbieter: Forgotten Books, London, Vereinigtes Königreich
Verkäuferbewertung 5 von 5 Sternen
Paperback. Zustand: New. Print on Demand. This book is an illuminating guide that delves into the fascinating world of cheese. It offers a comprehensive exploration of the art and science of cheesemaking, tracing its rich history and evolution across cultures. The author meticulously dissects the fundamental principles and practices behind cheese production, equipping readers with a profound understanding of the intricate processes involved in transforming milk into a diverse array of delectable cheeses. Through its accessible language and engaging narrative, this book caters to both the curious novice and the seasoned cheese enthusiast, providing invaluable insights into the science, history, and cultural significance of this culinary masterpiece. This book is a reproduction of an important historical work, digitally reconstructed using state-of-the-art technology to preserve the original format. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in the book. print-on-demand item. Bestandsnummer des Verkäufers 9781332525560_0
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The Book of Cheese Classic Reprint
Anbieter: PBShop.store US, Wood Dale, IL, USA
Verkäuferbewertung 5 von 5 Sternen
PAP. Zustand: New. New Book. Shipped from UK. Established seller since 2000. Bestandsnummer des Verkäufers LW-9781332525560
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The Book of Cheese Classic Reprint
Anbieter: PBShop.store UK, Fairford, GLOS, Vereinigtes Königreich
Verkäuferbewertung 5 von 5 Sternen
PAP. Zustand: New. New Book. Shipped from UK. Established seller since 2000. Bestandsnummer des Verkäufers LW-9781332525560
Neu kaufen
EUR 30,17
EUR 5,87 Versand
Versand von Vereinigtes Königreich nach USA
Versand von Vereinigtes Königreich nach USA
Anzahl: 15 verfügbar