Book - Cheese Making in Australia By Valerie Pearson (2nd Edition )

Home Cheese Making in Australia is a journey through cheese, starting with simpler soft cheeses and moving through to the more elaborate hard cheeses.

This softcover book contains clear, concise instructions as well as a list of necessary ingredients, equipment, and troubleshooting questions. This is also the only cheese-making book written for the Australian market, and that is backed by an Australian company that is happy to answer any questions that arise when trying to make the cheeses from the book.

This book is the culmination of over 30 years of home cheese making and intensive research to understand the science behind the art of cheese making.

Book Features:

• Tried and tested recipes;
• Easy to understand and follow;
• Step-by-step instructions;
• The science of cheese making explained in plain English

Included Recipes:

• 10 Fresh, unripened cheeses
  
• 15 Hard cheeses
  
• 5 Stretched curd cheeses
  
• 5 Eye cheeses
  
• 2 White mould ripened cheeses
  
• 4 Blue mould cheeses
  
• 3 Washed rind cheeses
  
• 2 Goat's milk cheeses
  
• Whey ricotta
  
• Sour cream
  
• Yoghurt
  
• Kefir