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Traditional Cheesemaking

This is an introduction to the process of cheesemaking on a small scale, using traditional methods, and gives idea of the opportunities that ceesemaking offers 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, dying maturing, brining, smoking cheese. Many types of cheeses are discussed including gruyère, Tilsit, Mozzarella, Parmesan, Ricotta, Andean soft cheese and Provolone. The book draws on the author's and the translator's experience in training local people in cheesemaking techniques in many countries, icluding Peru, Ecuador, Nepal, Costa Rica and Ireland