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Home Cheese Making in Australia
Written, published and printed in Australia by Green Living Australia's Valerie Pearson
Over 40 recipes for cheeses, yoghurt and kefir, on over 200 colour photo and information packed pages.
This book is the culmination of over 25 years of home cheese making, and some intensive research to understand the science behind the art of cheese making.
- Directions for
- 10 Fresh, unripened cheeses
- 13 Hard cheeses
- 4 Stretched curd cheeses
- 4 Eye cheeses
- 2 White mould ripened cheeses
- 4 Blue mould cheeses
- 3 Washed rind cheeses
- 2 Goat's milk cheeses
- Whey ricotta & a selection of other cultured products, such as
- Sour cream
- Yoghurt &
Rec. Retail $39.95
Customer Reviews 2 item(s)
- Love this book
I love this book. Different recipes (not just feta, mozzarella and cheddar), and none of my cheeses from here have failed yet.
- Great book, excellent resource, easy to read
A wonderful cheese-making guide, full of clear instructions and manageable methods. Valerie has taken the craft of traditional cheese-making and brought it to your kitchen, one well-described step at a time. Well written, clear pictures, easy readable font… good stuff, Valerie!