Fabrication of Farmstead Goat Cheese Write a review
Publisher's Preface states: This work is being published to provide assistance to all of those who have a professional interest in goat cheese. . . For the farmstead and specialty goat cheese producer Mr. Le Jaouen's book is indespensible. It outlines all the basic principles of farmstead goat cheese production and includes in-depth recipes for a number of cheeses. Jean-Claude Le Jaoen is Head of Goat Section, Technical Institute of Sheep and Goat Research in Paris, France.
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