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This is the printed book. eBook will be available later.
Some of the topics of the book include:
How to make cheese with soy, almond, hazelnuts and other ingredients.
Over 20 recipes for cheeses like feta, washed rind and different types of white and blue cheeses as well as semi-hard cheeses, like gouda and tomme styles.
How to ferment using koji mould (Aspergillus oryzae and Aspergillus sojae) to help boost the flavours, mixing traditional japanese fermentation with cheese fermentation.
A new and easy way of growing koji mould for cheese making.
From easy to advanced recipes, as for understanding the science behind it and how to make your own creations, there’s something for everyone in this new book.
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