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The Art of Plant-Based Cheesemaking, Second Edition: How to Craft Real, Cultured, Non-Dairy Cheese (Revised and Expanded)
✍️ McAthy, Karen
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📝 Description: The Art of Plant-Based Cheesemaking, Second Edition: How to Craft Real, Cultured, Non-Dairy Cheese (Revised and Expanded)
Expanded & updated with over 150 color photos, The Art of Plant-based Cheesemaking, 2nd Edition is the acknowledged bible of vegan cheesemaking bible. Includes 8 new cheesemaking recipes, working with white & blue molds, nut, kefir, legumes, and other culture preparation, rind smoking, and a new section on cooking with vegan cheese.
💎 Expert review
⭐ Reader reviews
The starting rating comes from the team Eatbook Family —
Reader rating
4.6
Based on 1 reviews
E
Eatbook Family editorial team
This volume is a rigorous technical manual rather than a casual recipe collection, making it unsuitable for beginners or those seeking quick, no-fuss meals. The dense focus on culturing, mold work, and precise preparation may overwhelm readers looking for simple vegetarian sides. However, for the dedicated enthusiast, it offers unparalleled depth. The expanded edition’s emphasis on cooking with vegan cheese adds practical utility beyond mere creation. Those expecting a light read will be disappointed by its instructional density, but experts in plant-based gastronomy will regard it as a vital reference tool for achieving authentic textures and flavors.
