The Art of Natural Cheesemaking: Using Traditional, Non-Industrial Methods and Raw Ingredients to Make the World’s Best Cheeses

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. [em](Sept.) [/em]