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As the DIY and cottage industry movements continue to gain momentum, cheesemaking emerges as a born again star. From cheesemaking authority and teacher Louella Hill comes an education so timely and inspiring that every cheese lover and cheesemonger, from novice to professional, will have something to learn.
Kitchen Creamery starts with the basics (think yogurt, ricotta, and mascarpone) before graduating into more complex varieties such as Asiago and Pecorino. With dozens of recipes, styles, and techniques, each page overflows with essential knowledge for perfecting the ins and outs of the fascinating process that transforms fresh milk into delicious cheese.
Hardcover. 256 pages.