The Fabrication Of Farmstead Goat Cheese by Jean-Claude Le Jaouen
SKU: B-002035

The Fabrication Of Farmstead Goat Cheese

Author: Jean-Claude Le Jaouen
Special Features: Illustrated
Condition: In very good condition. Clean and tidy pages. Free of writing. Free of dog ears. Tight binding. From a smoke free home.

Education & Reference Food & Drink Business & Economics

Secondhand copy — please check photos and condition notes.
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$59.00 AUD
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Jean-Claude Le Jaouen’s 1987 guide, The Fabrication of Farmstead Goat Cheese, remains the go-to reference for small-scale producers and homesteaders ready to turn fresh goat milk into artisanal chevre. This vintage, illustrated trade paperback walks readers through equipment selection, curd formation, aging caves, and packaging for market.

Clear line drawings demystify each step, from milking pail to final wheel, making the process approachable for beginners and a handy refresher for seasoned cheesemakers. Le Jaouen’s expertise shines in concise explanations of cultures, coagulation times, and troubleshooting common flaws.

The 206-page volume sits snugly on a workshop shelf or kitchen counter, its tight binding and unmarked, smoke-free pages promising years of reliable consultation. A lovely addition to any food, farming, or homesteading library.