Making soft-paste cheese is one of the most delicate processes for cheesemakers anywhere in the world. They often learn ‘on the job’. This guide offers, in a precise, detailed, and accessible manner, step-by-step instructions for the main types of cheese that fall within this category.
Cheese technologist and educator with expertise in both the artisanal and industrial sectors, the author offers his understanding of the principles and his practical knowledge to the reader, taking care to offer detailed information about equipment, tools, and other requirements for successful cheesemaking. He also lays out, step-by-step, optional adaptations to the cheesemaking process.
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.
