Details
The sisters of the monastery of Mont-Laurier in Quebec, Canada, produce a goat cheese sold in the local village. This book, translated from the French, is the instruction manual they wrote for the production of goat cheeses in a small commercial dairy and is not for beginners. Covers properties of goat milk, quality tests, principles of cheesemaking, preparing starter cultures, manufacture of soft unripened or ripened goat cheeses, and use of a ripening cellar. Recipes for butter, ice cream, and cream sugar. Many photographs. Paperback, 95 pages
