The "Art of Natural Cheesemaking" by David Asher is a comprehensive guide to making the world's best cheeses using traditional, non-industrial methods and raw ingredients. Published by Chelsea Green in 2015, this trade paperback book offers readers a deep insight into the art and science of cheesemaking, with 299 illustrated pages showcasing various techniques and recipes. The book covers topics such as specific ingredients, dairy production, and the social and cultural aspects of cheesemaking, making it a valuable reference for both cooking enthusiasts and those interested in agriculture and food policy.
