Author(s): Katherine Mowbray

Cooking/Wine

It is quite feasible to make your own cheese at home and on a small scale, just like making bread or wine. It is a living product that will always change in texture and flavour. This book takes you through the processes you need to make all kinds of cheese at home - Gouda, Cheddar, Feta, Halloumi and many more. There are also lots of delicious recipes in which you can use the cheese you made yourself. The book sets out, with illustrations in colour, the basic principles behind cheese making. First published November 2008, Wellington