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1
The Oxford Companion to Cheese
Oxford University Press, USA
Catherine Donnelly
cheese
cheeses
dairy
curd
flavor
percent
whey
rind
products
cheesemaking
ripening
century
rennet
bacteria
cheesemaking
cow’s
taste
salt
producers
pdo
cheddar
aged
texture
product
farm
surface
molds
italy
lactic
cultures
breed
market
aging
species
content
sheep’s
pounds
curds
starter
goat’s
ripened
swiss
microbial
cheesemakers
cream
farmers
mold
growth
foods
breeds
年:
2016
语言:
english
文件:
PDF, 725.81 MB
您的标签:
0
/
4.0
english, 2016
2
The Oxford Companion to Cheese
Oxford University Press
Catherine W. Donnelly (editor)
,
Forword by Mateo Kehler
cheese
cheeses
dairy
curd
flavor
percent
whey
rind
products
cheesemaking
ripening
century
rennet
bacteria
cheesemaking
cow’s
taste
salt
producers
pdo
cheddar
aged
texture
product
farm
surface
molds
italy
lactic
cultures
breed
market
aging
species
content
sheep’s
pounds
curds
starter
goat’s
ripened
swiss
microbial
cheesemakers
cream
farmers
mold
growth
foods
breeds
年:
2016
语言:
english
文件:
PDF, 57.25 MB
您的标签:
0
/
0
english, 2016
3
Kitchen Creamery: Making Yogurt, Butter, And Cheese At Home
Chronicle Books
Louella Hill
,
The Milkmaid
cheese
cheeses
curds
rind
aging
curd
cultures
temperature
cream
whey
cheesecloth
rennet
salt
stir
wheel
recipe
yogurt
tsp
creamery
cheesemaking
stirring
brine
mold
fridge
draining
recipes
flavor
gently
buttermilk
weeks
colander
moisture
forms
cacl2
cultured
ricotta
drain
molds
pressing
surface
bacteria
cave
sink
aged
lactic
vacuum
washed
cheddar
rinds
ripening
年:
2015
语言:
english
文件:
PDF, 52.28 MB
您的标签:
5.0
/
5.0
english, 2015
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