This is an excellent account of the making of goat cheeses, including a delicious Camembert. The book is based on the experiences of the Benedictine Nuns of Mont Laurier, Canada, and includes information on the properties of goat milk; directions for making starter culture; methods for testing acidity; and many recipes for cheese, butter, and yoghurt. This book is a bit more tecnically oriented and not for the true beginner. Product Metrics: 
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