Learn the secrets to making, ageing and eating Camembert and Brie cheese.
This cheese making recipe book is the perfect introduction to artisan cheesemaking at home.
We have included over 20 different recipes and variations for making white mould cheeses.
Learn about history, cheese cultures, methods, equipment; this book teaches you about the world of white mould cheese, and covers everything you need to produce consistently great Camembert and Brie cheeses at home.
We even include our favourite recipes for crackers and for cooking with Camembert.
Why we wrote this book
These white mould cheeses mature quickly and require small quantities of milk. It makes them the perfect cheeses for cheese makers who want to advance from beginner cheesemaking to artisan cheeses.
Our methods and tips included in the recipe book are shared to ensure success in the making and maturing of Camembert and Brie.
Format: Soft Cover | 82 pages