El arte de hacer queso

Recipes for fresh cheeses, soft, hard, blue, of different animal origin and different geographical territories make up this manual to which is added, in addition, the elaboration of other dairy products such as yoghurts or butter. Asher provides in The Art of Making Cheese an inspiring, accessible and intuitive vision, rejecting industrial manufacturing that has moved away from the essence and depth of cheese craftsmanship. With clear explanations and pictures that illustrate the procedure and the final result, he provides all the keys to choosing quality ingredients and achieving a flavorful cheese in a simple and homemade way without the need to buy additional accessories.