Jody M. Farnham & Marc Druart; The Joy Of Cheesemaking: The ultimate guide to understanding, making and eating fine cheese

Skyhorse Publishing ISBN-13 978-1-61608-060-0

"This delicious guide brings together both the expertise of the country's preeminent cheese school and the wisdom of top artisan cheesemakers.  The Joy of Cheesemaking includes:
*  An overview of cheese manufacturing and aging - including fundamental principles of the chemistry of milk and the use of starter cultures
*  Detailed explanations for various methods of molding, pressing, and salting cheese
*  'Core makes', or recipes, for basic cheeses
*  Suggestions for wine and beer pairings with cheese
*  A tour of artisan cheese farms
*  A full glossary
*  And much more
"Written for both beginners and more advanced students - from home cheesemakers to chefs to entrepreneurs who are considering producing cheese for pleasure and profit - this book has everything a cheese lover needs to know about making and eating their favorite food."

Please look at the photos - they are integral to the description of this item!
  A US book so some of the information isn't relevant to Australia.  Covers with minor shelf, edge and corner wear; spine without creases.  The text is unmarked.

Weight:  520g