The Art of Natural Cheesemaking: Using Traditional, Non-Industrial Methods and Raw Ingredients to Make the World's Best Cheeses - Book reviews of The Art of Natural Cheesemaking: Using Traditional, Non-Industrial Methods and Raw Ingredients to Make the World's Best Cheeses

'The Art of Natural Cheesemaking: Using Traditional, Non-Industrial Methods and Raw Ingredients to Make the World's Best Cheeses' book reviews

Review for'The Art of Natural Cheesemaking: Using Traditional, Non-Industrial Methods and Raw Ingredients to Make the World's Best Cheeses'

"The Art of Natural Cheesemaking: Using Traditional, Non-Industrial Methods and Raw Ingredients to Make the World's Best Cheeses" by David Asher is a compelling and comprehensive guide that stands out in the crowded genre of cheesemaking literature. Asher, a seasoned cheesemaker and educator, brings an artisan's touch and a philosopher's depth to the ancient craft of transforming milk into cheese. This book is not just a manual; it is a manifesto for a return to traditional, sustainable, and health-conscious methods of cheesemaking.

One of the most striking aspects of this book is its emphasis on natural and raw ingredients. Asher passionately argues against the industrialization of cheesemaking, which often relies on pasteurized milk, commercial cultures, and synthetic additives. Instead, he champions the use of raw milk and wild, natural cultures, which he believes result in superior flavor and nutritional value. His approach is rooted in a deep respect for the natural processes and the microbial life that play a crucial role in cheese fermentation.

The book is meticulously structured, starting with the foundational principles of natural cheesemaking. Asher provides an insightful overview of the history and science behind cheese, making it accessible to both novices and experienced cheesemakers. He explains complex biochemical processes in a way that is both engaging and easy to understand. His writing is clear and concise, but also imbued with a genuine passion for the subject matter.

Asher's practical guidance is one of the book's greatest strengths. He offers detailed, step-by-step instructions for making a wide variety of cheeses, from simple fresh cheeses to more complex aged varieties. Each recipe is accompanied by beautiful photographs that illustrate the process and the final product. The instructions are thorough and precise, yet flexible enough to accommodate different skill levels and available resources. Asher encourages experimentation and adaptation, fostering a sense of creativity and exploration in the reader.

Another commendable aspect of the book is its focus on sustainability and self-sufficiency. Asher provides valuable tips on sourcing raw milk, cultivating natural cultures, and creating a home cheesemaking setup with minimal environmental impact. He also discusses the ethical and ecological implications of industrial dairy farming, advocating for a more humane and sustainable approach. This broader perspective adds depth to the book, making it not just a guide to cheesemaking, but a call to action for more mindful and responsible food production.

"The Art of Natural Cheesemaking" is not without its challenges. Some readers might find the emphasis on raw milk and natural cultures daunting, especially if they are accustomed to more conventional methods. However, Asher's thorough explanations and supportive tone help to demystify these techniques, making them accessible and achievable. Additionally, the book's comprehensive nature means that it may require multiple readings to fully absorb all the information and techniques presented.

In conclusion, David Asher's "The Art of Natural Cheesemaking" is a remarkable and inspiring resource for anyone interested in the craft of cheesemaking. It is a beautifully written and richly informative book that combines practical instruction with a profound respect for traditional methods and natural ingredients. Whether you are a beginner or an experienced cheesemaker, this book will undoubtedly enrich your understanding and appreciation of this timeless art. Asher's passion and expertise shine through on every page, making this a must-read for anyone seeking to make cheese in the most authentic and sustainable way possible.

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