Practical Cheesemaking

Author(s): Kathy Biss

Food & Beverage

This title provides detailed advice on all aspects of the complex cheesemaking process for both the commercial cheesemaker in the dairy and the enthusiastic amateur in the kitchen. Topics covered include: necessary equipment and ingredients, scientific processes explained, hygiene and control tests, storage, grading and packing, advice when things go wrong, and cheese recipes. Whether you are making cheese for commercial reasons of simply for your own use, this book should help you to produce a cheese that you can be proud to serve or sell.


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Product Information

Kathy Biss has a National Diploma in Dairying. With five years' experience in the dairy industry, she went on to teach dairy subjects at Cannington College in Somerset. She undertook dairy advisory work and helped milk producers [including the States of Guernsey Dairy] to get the most from their yields. Kathy now manufacturers her own cheese and gives local cheesemaking demonstrations.

General Fields

  • : 9781861265531
  • : The Crowood Press Ltd
  • : The Crowood Press Ltd
  • : 0.278
  • : August 2002
  • : 216mm X 138mm X 10mm
  • : United Kingdom
  • : books

Special Fields

  • : Kathy Biss
  • : Paperback
  • : New edition
  • : 637.3
  • : 144
  • : 51 b&w photographs, 16 line drawings