Learn the secrets to making, aging 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 white mold cheese and covers everything you need to produce consistently great cheeses at home. Includes favourite recipes for crackers and for cooking with Camembert too.
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Format: Soft Cover | 82 pages
Dimensions: 210 x 150 x 8 mm | 216 g
ISBN: 978-0-9922647-2-7
