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The Great Big Cheese Cookbook
The Great Big Cheese Cookbook by Running Press
English | 2010 | ISBN: 076243497X | 480 pages | MOBI | 5,6 MB
The Complete Guide to Making Cheese, Butter, and Yogurt at Home
The Complete Guide to Making Cheese, Butter, and Yogurt at Home: Everything You Need to Know Explained Simply (Back to Basics Cooking) by Rick Helweg
English | 2010 | ISBN: 160138355X | ISBN-13: 9781601383556 | 312 pages | EPUB | 7,2 MB
101 Recipes for Making Cheese: Everything You Need to Know Explained Simply
101 Recipes for Making Cheese: Everything You Need to Know Explained Simply (Back-To-Basics Cooking) by Cynthia Martin
English | 2011 | ISBN: 1601383568 | ISBN-13: 9781601383563 | 336 pages | EPUB | 0,5 MB
Handbook of Cheese in Health: Production, nutrition and medical sciences
Victor R. Preedy, "Handbook of Cheese in Health: Production, nutrition and medical sciences"
English | ISBN: 908686211X | 2014 | 880 pages | PDF | 105 MB
Making Your Own Cheese: How to Make All Kinds of Cheeses in Your Own Home
Paul Peacock, "Making Your Own Cheese: How to Make All Kinds of Cheeses in Your Own Home"
English | ISBN: 1905862482 | 2010 | 160 pages | EPUB | 1 MB
Not everyone can keep a cow, but everyone can make cheese.
This book shows you the very basic equipment needed to make your own cheese: the ingredients, including different milks, herbs and flavours; how to make a simple cheese; and how to produce some of the worlds speciality cheeses such as Roquefort, Brie and Edam.
The Atlas of American Artisan Cheese
The Atlas of American Artisan Cheese By Carlo Petrini, Allison Hooper, Jeffrey P. Roberts
2007 | 436 Pages | ISBN: 1933392347 | EPUB + MOBI | 11 MB + 11 MB
The Atlas of American Artisan Cheese is the first reference book of its kind and a must-have for every foodie's library. Jeffrey P. Roberts lavishes loving attention on the growing local food and farmstead movement in what is fast becoming a national trend. This fully illustrated atlas of contemporary artisan cheeses and cheese makers will not only be a mainstay in any cookery and cuisine library-guiding consumers, retailers, restaurateurs, and food professionals to the full breadth and unparalleled quality of American artisan foods-it will be the source of many a fabulous food adventure.
Cheese and Microbes
Cheese and Microbes by Catherine W. Donnelly
2014 | ISBN: 1555815863 | English | 350 pages | PDF | 20 MB
A scientific overview of the association of microbes with cheese, through the lens of select cheese varieties that result due to surface mold ripening, internal mold ripening, rind washing, cave aging, or surface smear rind development.
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