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The Fabrication Of Farmstead Goat Cheese
The Fabrication Of Farmstead Goat Cheese by Jean‑Claude Le Jaouen is an illustrated non‑fiction guide published in 1987 that walks readers through the basics of making goat cheese on a small farm. Combining practical cheesemaking techniques with insights into animal care, the book appeals to young adults, hobbyists and seasoned producers alike.
Le Jaouen covers everything from selecting and milking goats to curd formation, pressing, aging and troubleshooting common problems, making it a handy reference for homesteaders and culinary enthusiasts. The clear photographs and diagrams help demystify the process and inspire confidence in both beginners and experienced makers.
The trade paperback is in very good condition with clean, tidy pages, no dog‑ears and a tight binding, and it comes from a smoke‑free home.