Overview

Over 40 recipes for cheeses, yoghurt and kefir, on over 280 colour photo and information packed pages.  This book is the culmination of over 30 years of home cheese making and intensive research to understand the science behind the art of cheese making. Home Cheese Making in Australia is a journey through cheese, starting with simpler soft cheeses and moving through to the more elaborate hard cheeses. It contains clear, concise instructions as well as a list of necessary ingredients, equipment and troubleshooting questions. This is also the only cheese making book written for the Australian market and that is backed by an Australian company who are happy to answer any questions that arise when trying to make the cheeses from the book. Through her website Green Living Australia, Valerie also supplies all the ingredients and tools needed to make cheese. Valerie has been running cheese making courses across the country since 2004 and has already helped hundreds of Australians learn how to create their very own cheese. Directions for 10 Fresh, unripened cheeses 15 Hard cheeses  5 Stretched curd cheeses  5 Eye cheeses  2 White mould ripened cheeses 4 Blue mould cheeses 3 Washed rind cheeses 2 Goats milk cheeses Whey ricotta A selection of other cultured products, such as Sour cream Yoghurt & Kefir  

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9780994478016

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Valerie Pearson, co-founder and owner of Green Living Australia learned the art of cheese making in America where she had a goat dairy in Pennsylvania. Upon returning home to Australia, Valerie began teaching cheese making workshops at her company Green Living Australia and now works full time as a presenter, teacher and author, demystifying the science and art of cheese making.

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