Do you want to diversify and expand your range of pressed paste cheeses, cooked or uncooked? This practical guide offers, in very concrete terms, recipes for a dozen iconic cheeses from this large family: Tomme grise, Trappist, Raclette, Cheddar, Gruyère style…
Cheesemaking technologist and instructor by profession, equally expert in the artisanal and industrial arenas, the author describes the precise steps to follow for each style, with adaptations and options throughout the process, including how to resolve occasional problems, while also including different configurations possible for equipment and tools.
Author
- Sébastien Roustel, technologist and trainer, is in charge of development of cheese technology at CHR-Hansen. He was previously the head of the Research and Development Department of Enilbio in Poligny.
