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Book - The Fabrication Of Farmstead Goat Cheese

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Price: $19.95
Item Number: BKCHEEFAB
"The Fabrication of Farmstead Goat Cheese" by Jean Claude Le Jaouen, one of the worlds foremost experts on goat cheese

Considered by many to be the "bible" of goat cheese making, this book is for the more advanced cheese maker looking to take it to the next level. This book is one of the best written on the production of lactic cheese from goats. It covers milk and the basic process of cheese making in such simplicity, yet detaied, l that every cheese maker should own this book.

Included are chapters and discussions on:
  • Historical cheese in France and where it is at today with the emphasis on farmstead.
  • Discussion on milk and what to expect for quality from the different animals
  • Problems that occur, why they occur and what remedies can be taken
  • Various stages of converting milk to curd
  • The differences between lactic, rennet, and mixed curd cheese
  • Compares and contrasts natural vs commercial starters and goes into quite a bit of detail on rennet..
  • Explanation of the curd - it's moulding draining and preparing for the aging room
  • Goat milk production and quality
  • Principles of goat cheese making
  • Practical methods of producing farmstead goat cheeses
  • Working plans for building and laying out of the cheese room, as well as describing very specific needs for the aging room
  • Contains descriptions of over 70 varieties of goat cheeses
  • A 'Dictionary of Goat Cheeses' which can be used as a valuable tool in deciding on the cheese you would like to make
Soft cover  - 5-1/2" X 8-1/2" - 206 pages (including recipes for 3 quite different cheeses with an emphasis on proper draining, drying and affinage (aging)


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