How, and why, of cheese
“Milk Into Cheese brings cheesemaking to life, with Asher’s passion for teaching and his engaging style. Whether or not one agrees with his approach, these pages offer plenty of fodder for contemplation, especially regarding the politics of cheese, ideas that will hopefully spark discussion.” Trish Bowering reviews Milk Into Cheese: The Foundations of Natural Cheesemaking Using Traditional Concepts, Tools, and Techniques, by David Asher (New York: Chelsea Green Publishing, 2024) $75 / 9781603588874