The Art of Natural Cheesemaking is the first cheesemaking book to take a political stance against Big Dairy and to criticize both standard industrial and artisanal cheesemaking practices. It promotes the use of ethical animal rennet and protests the use of laboratory-grown freeze-dried cultures.
This product would be a great fit for those interested in learning traditional cheese-making techniques using only basic ingredients, aiming for a more sustainable, artisanal approach to cheese production.
