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Index
Foreword by Laura Werlin
Preface to the New Edition
Acknowledgments
Introduction: The Art of Cheese Making
Part 1: GETTING STARTED
CHAPTER 1: Ingredients
CHAPTER 2: Equipment
CHAPTER 3: Techniques
Part 2: RECIPES FOR ALL TYPES OF CHEESE
CHAPTER 4: Soft Cheese
CHAPTER 5: Hard Cheese
CHAPTER 6: Italian Cheese
CHAPTER 7: Whey Cheese
CHAPTER 8: Bacteria- and Mold-Ripened Cheese
CHAPTER 9: Goat’s-Milk Cheese
CHAPTER 10: Other Dairy Products
Part 3: FOR THE LOVE OF CHEESE
CHAPTER 11: Serving, Enjoying, and Cooking with Cheese
Appendixes
Index
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