Making Cheese from Sheep’s, Goat’s and Cow’s Milk

Basic principles, techniques and day-to-day practice for direct marketers

Anyone who keeps sheep, goats or cows, or runs a farm shop takes great pleasure in processing the milk to make yoghurt, cheese and ice cream. In this book, you’ll find everything you need to know in order to transform your valuable raw products into delicious specialities ready for sale: the biological and biochemical basis, step-by-step requirements in cheese cuisine, milk processing and cheese-making, together with legal tips for direct marketing. The Austrian dairy master Wolfgang Scholz explains the background, shows you the working steps, presents tried-and-true recipes and enables you to profit from his practical experience.