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"Milk Into Cheese" by David Asher offers over 80 recipes for natural cheeses and complementary ferments. It simplifies traditional cheesemaking, contrasting it with industrial methods. The book explores global styles, biological science, and ecological principles, featuring stunning photography and illustrations to guide cheesemakers of all levels.
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Milk Into Cheese, David Asher
- Language
- Released
- 2024
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- (Hardcover)
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