Milk Into Cheese: The Foundations of Natural Cheesemaking Using Traditional Concepts, Tools, and Techniques - Hardcoverby David Asher (Author) "Essential reading for anyone wanting to learn all they can about the ways in which humans, and our domesticates, share this world with microbes." David Zilber, chef and food scientist; coauthor of The Noma Guide to Fermentation With recipes for over 80 natural cheeses and complimentary ferments, this groundbreaking, comprehensive book guarantees high quality results and perfect flavors for every season. Cheese is milk's