Chelsea Green Publishing

The Art of Natural Cheesemaking

Pages:320 pages
Size: 8 x 10 inch
Publisher:Chelsea Green Publishing
Paperback: 9781603585781
Pub. Date July 08, 2015

The Art of Natural Cheesemaking

Using Traditional, Non-Industrial Methods and Raw Ingredients to Make the World's Best Cheeses

By David Asher
Foreword by Sandor Ellix Katz

Availability: In Stock

Paperback

Available Date:
July 08, 2015

$34.95

Including more than 35 step-by-step recipes from the Black Sheep School of Cheesemaking

Most DIY cheesemaking books are hard to follow, complicated, and confusing, and call for the use of packaged freeze-dried cultures, chemical additives, and expensive cheesemaking equipment. For though bread baking has its sourdough, brewing its lambic ales, and pickling its wild fermentation, standard Western cheesemaking practice today is decidedly unnatural. In The Art of Natural Cheesemaking, David Asher practices and preaches a traditional, but increasingly countercultural, way of making cheese—one that is natural and intuitive, grounded in ecological principles and biological science.

This book encourages home and small-scale commercial cheesemakers to take a different approach by showing them:

  • How to source good milk, including raw milk;
  • How to keep their own bacterial starter cultures and fungal ripening cultures;
  • How make their own rennet—and how to make good cheese without it;
  • How to avoid the use of plastic equipment and chemical additives; and
  • How to use appropriate technologies.

Introductory chapters explore and explain the basic elements of cheese: milk, cultures, rennet, salt, tools, and the cheese cave. The fourteen chapters that follow each examine a particular class of cheese, from kefir and paneer to washed-rind and alpine styles, offering specific recipes and handling advice. The techniques presented are direct and thorough, fully illustrated with hand-drawn diagrams and triptych photos that show the transformation of cheeses in a comparative and dynamic fashion.

The Art of Natural Cheesemaking is the first cheesemaking book to take a political stance against Big Dairy and to criticize both standard industrial and artisanal cheesemaking practices. It promotes the use of ethical animal rennet and protests the use of laboratory-grown freeze-dried cultures. It also explores how GMO technology is creeping into our cheese and the steps we can take to stop it.

This book sounds a clarion call to cheesemakers to adopt more natural, sustainable practices. It may well change the way we look at cheese, and how we make it ourselves.

REVIEWS AND PRAISE

Publishers Weekly-

"Organic farmer Asher, creator of the Black Sheep School of cheesemaking, packs plenty of information into this complete guide for both novice and experienced cheesemakers. He advocates strictly non-commercial methods in this detailed manifesto, showing aspiring cheese artisans how to craft indigenous cultures, make natural rennet, source quality raw milks, and construct their own caves. The 30 recipes with photos require neither additives nor sterilization and include methods for making chèvre, paneer, feta, yogurt-based cheeses, and aged rinded varieties (alpine, blue, and gouda). Chapters on salt, kefir, and the ecology of cheese are included. Asher’s political message is overt: He feels that regulations against using raw milk stand in the way of “your right to practice a natural and traditional cheese making.” His organic method is a political act in favor of 'cheese sovereignty' and takes a stand against corporate interference. Asher’s “contraband cheese” techniques aim to recover the traditional quality of cheese that has been lost."

“If you want to know every possible detail about cheesemaking the natural way and on a small scale in your home, The Art of Natural Cheesemaking is the book for you--even if you'd just like to dabble in your kitchen. There are chapters on kefir, yogurt cheeses and paneer for beginners and, for advanced students, detailed instructions on how to make rennet from the fourth stomach of a calf. Everything is beautifully illustrated and carefully explained. This book will entice many to join the ranks of those engaged in the art of transforming milk to delicious end products. As the old saying goes, ‘Blessed are the cheesemakers.’ Many more will become blessed thanks to David Asher's work.”-- Sally Fallon Morell, president, the Weston A. Price Foundation, and cheesemaker, P. A. Bowen Farmstead

“David Asher’s book is brave and important, teaching us to tend to what matters by helping us understand process before recipes. This book expands the boundaries of sustainability, deepening the power of independent autonomy and local flavor, making our world more delicious.”--Shannon Hayes, author, Radical Homemakers: Reclaiming Domesticity from a Consumer Culture

The Art of Natural Cheesemaking is a breakthrough book. The interest among eaters to explore this next stage in do-it-yourself living in the 21st century has finally reached dairy. What’s great about Asher’s book is that it is practical and zeroes in on cheese products one may actually make successfully at home. It is unlikely that DIY cheesemaking will put any cheesemonger or cheese producer out of business. Quite the opposite, in fact: The more we remove the mystery to manufacturing even the simplest of cheeses at home, the more we will come to admire the craftsmanship that dairy farmers and artisanal cheesemakers bring to their work, to make life better and tastier for the rest of us.”-- Richard McCarthy, executive director, Slow Food USA

ABOUT THE AUTHOR

David Asher

David Asher is an organic farmer, goatherd, and farmstead cheesemaker, who lives on the gulf islands of British Columbia.  A guerrilla cheesemaker, Asher explores traditionally cultured, noncorporate methods of cheesemaking. Though mostly self-taught, he picked up his cheese skills from various teachers, including a Brown Swiss cow, named Sundae, on Cortes Island.    

Asher’s Black Sheep School of Cheesemaking offers cheesemaking workshops in partnership with food-sovereignty-minded organizations and communities. His workshops teach a cheesemaking method that is natural, DIY, and well suited to any home kitchen. He has been teaching cheesemaking for over seven years.

YOU MAY ALSO LIKE

Wild Fermentation

Wild Fermentation

By Sandor Ellix Katz

The Book That Started the Fermentation Revolution

Sandor Ellix Katz, winner of a James Beard Award and New York Times bestselling author, whom Michael Pollan calls the “Johnny Appleseed of Fermentation” returns to the iconic book that started it all, but with a fresh perspective, renewed enthusiasm, and expanded wisdom from his travels around the world. This self-described fermentation revivalist is perhaps best known simply as Sandorkraut, which describes his joyful and demystifying approach to making and eating fermented foods, the health benefits of which have helped launch a nutrition-based food revolution.

Since its publication in 2003, and aided by Katz’s engaging and fervent workshop presentations, Wild Fermentation has inspired people to turn their kitchens into food labs: fermenting vegetables into sauerkraut, milk into cheese or yogurt, grains into sourdough bread, and much more. In turn, they’ve traded batches, shared recipes, and joined thousands of others on a journey of creating healthy food for themselves, their families, and their communities. Katz’s work earned him the Craig Clairborne lifetime achievement award from the Southern Foodways Alliance, and has been called “one of the unlikely rock stars of the American food scene” by The New York Times.

This updated and revised edition, now with full color photos throughout, is sure to introduce a whole new generation to the flavors and health benefits of fermented foods. It features many brand-new recipes—including Strawberry Kvass, African Sorghum Beer, and Infinite Buckwheat Bread—and updates and refines original recipes reflecting the author’s ever-deepening knowledge of global food traditions that has influenced four-star chefs and home cooks alike. For Katz, his gateway to fermentation was sauerkraut. So open this book to find yours, and start a little food revolution right in your own kitchen.

Praise for Sandor Ellix Katz and his books:

The Art of Fermentation is an extraordinary book, and an impressive work of passion and scholarship.”—Deborah Madison, author of Local Flavors

“Sandor Katz has proven himself to be the king of fermentation.”—Sally Fallon Morell, President, The Weston A. Price Foundation

“Sandor Katz has already awakened more people to the diversity and deliciousness of fermented foods than any other single person has over the last century.”—Gary Paul Nabhan, author of Growing Food in a Hotter, Drier Land

“The fermenting bible.” — Newsweek

“In a country almost clinically obsessed with sterilization Katz reminds us of the forgotten benefits of living in harmony with our microbial relatives.” — Grist

Available in: Paperback

Read More

Wild Fermentation

Sandor Ellix Katz, Sally Fallon Morell

Paperback $29.95

Miracle Brew

Miracle Brew

By Pete Brown

Most people know that wine is created by fermenting pressed grape juice and cider by pressing apples. But although it’s the most popular alcoholic drink on the planet, few people know what beer is made of. In lively and witty fashion, Miracle Brew dives into traditional beer’s four natural ingredients: malted barley, hops, yeast, and water, each of which has an incredible story to tell.

From the Lambic breweries of Belgium, where beer is fermented with wild yeasts drawn down from the air around the brewery, to the aquifers below Burton-on-Trent, where the brewing water is rumored to contain life-giving qualities, Miracle Brew tells the full story behind the amazing role each of these fantastic four—a grass, a weed, a fungus, and water—has to play. Celebrated U.K. beer writer Pete Brown travels from the surreal madness of drink-sodden hop-blessings in the Czech Republic to Bamberg in the heart of Bavaria, where malt smoked over an open flame creates beer that tastes like liquid bacon. He explores the origins of fermentation, the lost age of hallucinogenic gruit beers, and the evolution of modern hop varieties that now challenge wine grapes in the extent to which they are discussed and revered.

Along the way, readers will meet and drink with a cast of characters who reveal the magic of beer and celebrate the joy of drinking it. And almost without noticing we’ll learn the naked truth about the world’s greatest beverage.

Available in: Paperback

Read More

Miracle Brew

Pete Brown

Paperback $19.95

Chanterelle Dreams, Amanita Nightmares

Chanterelle Dreams, Amanita Nightmares

By Greg Marley

2011 Winner, International Association of Culinary Professionals Jane Grigson Award2011 Finalist, International Association of Culinary Professionals in the Culinary History categoryThroughout history, people have had a complex and confusing relationship with mushrooms. Are fungi food or medicine, beneficial decomposers or deadly "toadstools" ready to kill anyone foolhardy enough to eat them? In fact, there is truth in all these statements. In Chanterelle Dreams, Amanita Nightmares, author Greg Marley reveals some of the wonders and mysteries of mushrooms, and our conflicting human reactions to them.

With tales from around the world, Marley, a seasoned mushroom expert, explains that some cultures are mycophilic (mushroom-loving), like those of Russia and Eastern Europe, while others are intensely mycophobic (mushroom-fearing), including, the US. He shares stories from China, Japan, and Korea-where mushrooms are interwoven into the fabric of daily life as food, medicine, fable, and folklore-and from Slavic countries where whole families leave villages and cities during rainy periods of the late summer and fall and traipse into the forests for mushroom-collecting excursions.

From the famous Amanita phalloides (aka "the Death Cap"), reputed killer of Emperor Claudius in the first century AD, to the beloved chanterelle (cantharellus cibarius) known by at least eighty-nine different common names in almost twenty-five languages, Chanterelle Dreams, Amanita Nightmares explores the ways that mushrooms have shaped societies all over the globe.

This fascinating and fresh look at mushrooms-their natural history, their uses and abuses, their pleasures and dangers-is a splendid introduction to both fungi themselves and to our human fascination with them. From useful descriptions of the most foolproof edible species to revealing stories about hallucinogenic or poisonous, yet often beautiful, fungi, Marley's long and passionate experience will inform and inspire readers with the stories of these dark and mysterious denizens of our forest floor.

Available in: Paperback

Read More

Chanterelle Dreams, Amanita Nightmares

Greg Marley

Paperback $24.95

The Book of Pears

The Book of Pears

By Joan Morgan

Although apples may have won the battle for modern-day supermarket shelf space, throughout history the pear has usually ranked even higher in the hearts of fruit enthusiasts and connoisseurs. Cherries, plums, peaches, and many other fruits are also wonderful in their season, but the pear at its finest can be so much more exceptional in terms of its luscious texture, richness of taste, and its fragrances reminiscent of rose water, musk, and vanilla.

The Book of Pears is a one-of-a-kind guide to this extraordinary fruit, following its journey through history and around the world, accompanied by beautiful botanical watercolor paintings and period images. Noted pomologist and fruit historian Joan Morgan (The Book of Apples) has researched and crafted the definitive account of the pear’s history and uses, from fresh eating to cooking and baking to making perry, the delicate and sophisticated pear equivalent of cider.

Featuring a directory of 500 varieties of both ancient and modern pears with tasting notes and descriptions for every one, The Book of Pears reveals the secrets of the pear as a status symbol, introduces readers to some of the most celebrated fruit growers in history, and explains how the pear came to be so important as an international commodity. This unique and fascinating book will prove indispensable for historians, horticulturists, and all fruit lovers.

Available in: Hardcover

Read More

The Book of Pears

Joan Morgan

Hardcover $65.00