Cheese Happiness
0,00 €
| Language of origin | |
|---|---|
| Publication date | |
| Infos : | app. 150 pages, Hardcover |
40 Easy Recipes to Make Cheese at Home
Just give up the city life and the office job and spend some time in the alps instead? Does it work, does
it make everything better? Is time spend in a remote mountain hut a kind of therapy? Does it change
you, or something, and if so, how? Marlene Kelnreiter answers these questions in the form of her field
reports – the beautiful photographs that were taken to accompany Kelnreiter’s alpine summers allow
readers to immerse themselves deeply in the melancholy of her diary-like stories. And even if you don’t
get alp grass under your feet yourself straight away, this book leaves you with the feeling of a short,
mental exit from everyday life. And it certainly makes you want to try it all out for yourself.
“Every summer, Marlene Kelnreiter moves from the city to the mountains to turn dreams into reality
and, above all, milk into cheese. Instructed in the craft of cheese making by expert dairymen, Marlene
now indulges in the joy of coagulation of the white gold even in winter and away from the alpine cheese
dairies. Wild fermentation can also be used to produce natural, delicious and healthy dairy products at
home. In this book, the author shares the knowledge she has acquired so far and gently wields the whisk
with you to turn fresh milk into delicious cream cheese, and more!”
The special feature of this book is the vivid and simple teaching of an old craft in a fresh and modern presentation. Marlene Kelnreiter provides an all-round complete package: she tells the story of the role cheese played in human history, explains the development of cheese making tradition and reaches the present day, in which cheese making has become an industry and milk production has become a questionable system.
She gives tips on where to get hold of high-quality milk and explains which raw materials produce the best cheese. And behind all this knowledge lies the certainty that the production of dairy products is basically possible in any kitchen. To do this, Marlene Kelnreiter opens our (refrigerator) cabinets and reveals to readers that nothing stands in the way of a homemade fermentation career – because it doesn’t take any special equipment or ingredients.
Craftsmanship meets aesthetics – and blends into a modern, funny, eloquent and simple approach that is so unagitatedly uncomplicated that you can’t help but see white and make cheese.
Related products
