David Asher is a natural cheesemaker, bringing the traditions of
dairying, fermentation, and coagulation back into this age-old
craft. A former farmer and goatherd from the west coast of Canada,
David now travels widely, sharing a very old but also very new
approach to cheese production with his Black Sheep School of
Cheesemaking. Through teaching about the use of in-house starter
cultures and natural rennet from calves and kids, David helps
cheesemakers around the world reclaim their traditional cheeses. He
also explores the connections between all fermented foods and the
important role of small-scale and traditional food production in
our modern world.
Sandor Ellix Katz is a fermentation revivalist. A self-taught
experimentalist who lives in rural Tennessee, his explorations in
fermentation developed out of his overlapping interests in cooking,
nutrition, and gardening. He is the author of four previous books:
Wild Fermentation, The Revolution Will Not Be Microwaved, The Art
of Fermentation—which won a James Beard Foundation Award in
2013—and Fermentation as Metaphor. The hundreds of fermentation
workshops he has taught around the world have helped catalyze a
broad revival of the fermentation arts. The New York Times calls
Sandor “one of the unlikely rock stars of the American food scene.”
For more information, check out his website:
www.wildfermentation.com.
Publishers Weekly- "Organic farmer Asher, creator of the Black
Sheep School of cheesemaking, packs plenty of information into this
complete guide for both novice and experienced cheesemakers. He
advocates strictly non-commercial methods in this detailed
manifesto, showing aspiring cheese artisans how to craft indigenous
cultures, make natural rennet, source quality raw milks, and
construct their own caves. The 30 recipes with photos require
neither additives nor sterilization and include methods for making
chèvre, paneer, feta, yogurt-based cheeses, and aged rinded
varieties (alpine, blue, and gouda). Chapters on salt, kefir, and
the ecology of cheese are included. Asher’s political message is
overt: He feels that regulations against using raw milk stand in
the way of “your right to practice a natural and traditional cheese
making.” His organic method is a political act in favor of 'cheese
sovereignty' and takes a stand against corporate interference.
Asher’s “contraband cheese” techniques aim to recover the
traditional quality of cheese that has been lost."
“If you want to know every possible detail about cheesemaking the
natural way and on a small scale in your home, The Art of Natural
Cheesemaking is the book for you--even if you'd just like to dabble
in your kitchen. There are chapters on kefir, yogurt cheeses and
paneer for beginners and, for advanced students, detailed
instructions on how to make rennet from the fourth stomach of a
calf. Everything is beautifully illustrated and carefully
explained. This book will entice many to join the ranks of those
engaged in the art of transforming milk to delicious end products.
As the old saying goes, ‘Blessed are the cheesemakers.’ Many more
will become blessed thanks to David Asher's work.”-- Sally Fallon
Morell, president, the Weston A. Price Foundation, and cheesemaker,
P. A. Bowen Farmstead
“David Asher’s book is brave and important, teaching us to tend to
what matters by helping us understand process before recipes. This
book expands the boundaries of sustainability, deepening the power
of independent autonomy and local flavor, making our world more
delicious.”--Shannon Hayes, author, Radical Homemakers: Reclaiming
Domesticity from a Consumer Culture
“The Art of Natural Cheesemaking is a breakthrough book. The
interest among eaters to explore this next stage in do-it-yourself
living in the 21st century has finally reached dairy. What’s great
about Asher’s book is that it is practical and zeroes in on cheese
products one may actually make successfully at home. It is unlikely
that DIY cheesemaking will put any cheesemonger or cheese producer
out of business. Quite the opposite, in fact: The more we remove
the mystery to manufacturing even the simplest of cheeses at home,
the more we will come to admire the craftsmanship that dairy
farmers and artisanal cheesemakers bring to their work, to make
life better and tastier for the rest of us.”-- Richard McCarthy,
executive director, Slow Food USA
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