Based on the technical experiences of the Nuns of Mont-Laurier, this book is a comprehensive treatment on all aspects of goat cheese production. Book includes: general information on goat milk (its definition, composition and conditions for ensuring high-grade milk); general priciples of cheesemaking; the production of cheese starter cultures; the fabrication of unripened and ripened soft cheeses; the conditions necessary for aging cheeses in the cheese cellar; and information on goat yogurt, goat butter, goat ice cream and a host of other recipes using goat milk. This book is more technically oriented and not for the true "beginner", but it is a wealth of exceptional information for those with experience in making goat cheese.
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