Includes bibliographical references (pages [327]-329) and index.
Contents
It's a cheese world after all -- The cheese menu -- Milk: everything the cheese maker needs to know about the primary ingredient -- It's all a matter of chemistry -- Equipment -- Getting started: confidence-building recipes -- Expanding your horizons: semi-firm, ripened, and brine-washed cheeses -- Firm cheeses and blue cheese -- Man (and woman) cannot live by cheese alone -- Sharing the bounty: marketing your cheese -- Getting connected.
