Fabrication of Farmstead Goat Cheese

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Recommended for culture and rennet products which are time and temperature-sensitive.

From the back cover:

Jean-Claude Le Jaouen is one of the world's foremost experts on goat cheeses. He is the head of the goat cheese research section of the Institut Technique De L'Elevage Ovin Et Caprin which is headquartered in Paris, France. Mr. Le Jaouen has worked with goat cheese producers throughout France and has done consulting work for goat cheese producers throughout the world. He lives in a suburb of Paris with his wife and two children.

This book is packed with information on every stage of goat cheese production, from milk to curing. Learn a wealth of valuable information about goat's milk and cheese production from one of the world's leading cheese makers.

ISBN: 0960740430


SKU 1980
Artist / Author Jean-Claude Le Jaouen
Shipping Weight 0.3200kg

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