Learn the secrets to making, ageing and eating Camembert and Brie. With over 20 different recipes and variations, small quantities of milk and short maturing times, this is a perfect introduction to artisan cheesemaking at home.
From history to cultures, methods, equipment, and milk, this book takes you on a journey deep into the mysteries of whitemouldcheese and covers everything you need to produce consistently great cheeses at home. Includes favourite recipes for crackers and for cooking with Camembert too.
I bought your “ how to make blue cheese and absolutely love it. Everything is so well explained can’t go wrong. I had some experience in making blue cheese still found your book very helpful. The cheese I made was delicious.
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