The Complete Idiot's Guide(r) to Cheese Making is for both the hobbyist who will enjoy this traditional skill and organic food enthusiasts interested in wholesome, additive-free foods, offering readers the step-by-step process for making all variety of cheeses.
Covers the processes of creating-
- Mascarpone
- Ricotta
- Neufchatel
- Queso Fresco
- Farmhouse Cheddar
- Monterey Jack, Colby
- Traditional Cheddar
- Feta
- Gouda
- Havarti, and many more cheeses
James R. Leverentz is president and founder of Leeners, established in 1996, which is reintroducing consumers to food processes that have been absent from most home kitchens for decades. An expert on fermented foods, Jim holds classes on cheese making and sells supplies to make other fermented foods, including mustard, root beer, bacon, and corned beef brisket as well.