Traditional Cheesemaking

Traditional Cheesemaking introduces the reader to the process of cheesemaking on a small scale using traditional methods, and gives an idea of the opportunities that cheesemaking offers as a source of rural employment. It explains how to test the Quality of milk, and it takes the reader step by step through the stages of coagulation, separating, drying, maturing, brining and smoking cheeses. Many types of cheeses are discussed including Gruyère, Tilsit, Mozzarella, Parmesan, Ricotta, Andean soft cheese and Provoione. The book draws on the author’s and the translator’s experience in training local people in cheesemaking techniques in many countries, including Peru, Ecuador, Nepal Costa Rica and Ireland.