Order History
Premium Membership & Rewards
Help Center / FAQ
Milk Into Cheese: The Foundations of Natural Cheesemaking Using Traditional Concepts, Tools, and Techniques
By David Asher
Paperback
$40.00
By David Asher
Premium Members save an extra 10% and all Members collect stamps to save with Rewards. 10 stamps = $5.Learn More
Longlisted for the André Simon Award for Food Books for 2024
“Essential reading for anyone wanting to learn all they can about the ways in which humans, and our domesticates, share this world with microbes.”—David Zilber, chef and food scientist; coauthor of The Noma Guide to Fermentation
With recipes for over 80 natural cheeses and complimentary ferments, this groundbreaking, comprehensive book guarantees high-quality results and perfect flavors for every season.
Cheese is milk’s destiny. In ...
“Essential reading for anyone wanting to learn all they can about the ways in which humans, and our domesticates, share this world with microbes.”—David Zilber, chef and food scientist; coauthor of The Noma Guide to Fermentation
With recipes for over 80 natural cheeses and complimentary ferments, this groundbreaking, comprehensive book guarantees high-quality results and perfect flavors for every season.
Cheese is milk’s destiny. In ...