ART OF NATURAL CHEESEMAKING, Using Traditional, Non-Industrial Methods and Raw Ingredients to Make the World’s Best Cheese. by David Asher. Softbound, 299 pages. Most DIY cheesemaking books are hard to follow, complicated, and confusing, and call for the use of packaged freeze-dried cultures, chemical additives, and expensive cheesemaking equipment. For though bread baking has its sourdough, brewing its lambic ales, and pickling its wild fermentation, standard Western cheesemaking practice today is decidedly unnatural. In The Art of Natural Cheesemaking, David Asher practices and preaches a traditional, but increasingly countercultural, way of making cheese—one that is natural and intuitive, grounded in ecological principles and biological science. Everything you need to make small scale NATURAL cheese.            No.     703612