Modern cheese cheese for everyone. Chechulin P.

You are in front of you, a table book not only for beginners, but also for experienced cheesepieces. The author of the book is Pavel Chechulin, an organ chemist by education, outlined the basic processes of cheese, an affordable and understandable language. So now they are available to everyone who wants to make cheese. You can apply the acquired knowledge both in home, and in conditions of small and even large production. At the same time, you will learn how to make cheeses with pre -set and easily repeated properties each time - tastes, structure and pattern. In addition to the extensive theoretical base, the book presents 13 recipes with a detailed step -by -step description of the preparation.