River Cottage Handbook No. 16: Cheese & Dairy (Steven Lamb)

U.K. Import

Describing the process from beginning to end, this illustrated book explains how to make a range of fresh and mature cheeses from cows, sheeps or goats milk. For enthusiasts, instructions are given for making a starter and a vegetable rennet, although commercially available options can be used instead. Recipes that use cheese as a main ingredient are also included, and a troubleshooting guide offers tips for remedying common issues.