Farmstead and Artisan Cheeses

Farmstead and Artisan Cheeses
Author :
Publisher : UCANR Publications
Total Pages : 158
Release :
ISBN-10 : 9781601076922
ISBN-13 : 1601076924
Rating : 4/5 (924 Downloads)

Book Synopsis Farmstead and Artisan Cheeses by : Barbara Reed

Download or read book Farmstead and Artisan Cheeses written by Barbara Reed and published by UCANR Publications. This book was released on 2011 with total page 158 pages. Available in PDF, EPUB and Kindle. Book excerpt: A resource for those interested in starting a small-scale creamery.


Farmstead and Artisan Cheeses Related Books

Farmstead and Artisan Cheeses
Language: en
Pages: 158
Authors: Barbara Reed
Categories: Technology & Engineering
Type: BOOK - Published: 2011 - Publisher: UCANR Publications

GET EBOOK

A resource for those interested in starting a small-scale creamery.
American Farmstead Cheese
Language: en
Pages: 290
Authors: Paul Kindstedt
Categories: Cooking
Type: BOOK - Published: 2005 - Publisher: Chelsea Green Publishing

GET EBOOK

A guide to cheese making history, technique, artistry, and business strategies.
Artisan Cheese Making at Home
Language: en
Pages: 258
Authors: Mary Karlin
Categories: Cooking
Type: BOOK - Published: 2011-08-23 - Publisher: Ten Speed Press

GET EBOOK

Just a century ago, cheese was still a relatively regional and European phenomenon, and cheese making techniques were limited by climate, geography, and equipme
Mastering Artisan Cheesemaking
Language: en
Pages: 371
Authors: Gianaclis Caldwell
Categories: Cooking
Type: BOOK - Published: 2012-09-19 - Publisher: Chelsea Green Publishing

GET EBOOK

The key to becoming a successful artisan cheesemaker is to develop the intuition essential for problem solving and developing unique styles of cheeses. There ar
The Atlas of American Artisan Cheese
Language: en
Pages: 466
Authors: Jeffrey P. Roberts
Categories: Cooking
Type: BOOK - Published: 2007 - Publisher: Chelsea Green Publishing

GET EBOOK

Presents 345 cheesemakers in the United States, with each profile describing the cheesemaker and its history, cheeses, location, and availability.