Learn the secrets to making, ageing, and eating Camembert and Brie.
Our cheesemaking book includes over 20 different recipes and variations for making white mould cheese.
With short maturing times and small quantities of milk, they're the perfect introduction to artisan cheesemaking.
This book explores the mysteries of white mould cheese and covers its:
- Varieties of milk needed to craft the best wheel
It also features our favourite recipes and best practices on how to serve.
Format: Soft Cover | 82 pages