Yes, much of this discussion thread is not actually based on David's book. I recommend this book. He makes cheese making simple, safe and accessible to more people. David's book is mostly recipes.
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I too recently bought Davids Book and I'd have to disagree with the quote above as the recipes don't really appear until half way through the book. I am a little disappointed on the scientific details about Kefir - I would have loved more to support his exclusive use of it. The rhetoric around the culture companies is a little wearing and his Raw milk position restated soo many times - I get it !! I do however applaud his view on the "Rights to Raw milk" where like any food source that is abused will bite you. But, I do think there is merit in his approach - Not that I'd EVER get to make "vells" it was interesting. I also would have liked a bit more information on the Biology of Kefir.
Is the book going to change how I like to make cheese ? No ! is it going change my view of using DVI Cultures - not really, though, it is nice to have an alternative. Will it change my appreciation of what I make - Absolutely NOT ! I think we as Home Cheesemakers have an amazing pastime - some of us are lucky enough to make a living from cheese. What does it do for me ? Well quite a bit... It does show what happens when using raw milk to make cheese. It also has re-ignited my yearning to find a source of raw milk to try some of these. The fact that I like PC and GC on my 'Malemberts' and the cultures I use in my Cheddars that I know will reach a certain pH, in a certain time at a certain Temperature so that I can successfully age them, brings glad feelings to my heart. One of the things that David skirts around it that the use of DVI cultures, pH meters and thermometers make the process somewhat repeatable and at around about $25 a KG (that's using the best milk, IMO, Melany Milk and cream) I want to have some semblance of control that I can repeat. From my point of view as a Home cheese maker, couldn't give two hoots about Phage or the lack of biodiversity of cultures. Am I sad that there are cheeses and processes we have lost due to 'Industry' ? Yes I am but I'm pragmatic enough to accept that change is inevitable.
I look in my cheese cave and I know what is there and I am happy.. The romantic in me would love to have access to raw Goat and Cows' and have room to leave cultures growing on my 'Counter' and an optimal "cool and Humid" cheese cave and be totally organic. But the reality is, I can't, it's Queensland where its hot, humid and I can't get raw milk and the only place I get milk is from a supermarket - not that I'm happy with that, but it the best I can do - at the moment !!
So, where from here.?? There is a lot to recommend in the book and I get the most out of it from the point of the Cheese making process where it's not something to be afraid of. There are other ways to the same end.
I wonder why there are so few cases of contamination in Europe where commercial raw milk cheese is not banned
Answer: Distance. Distance from Farm to consumer
I am somewhat bewildered by the fear of raw milk products that many North Americans have
Australians as well. Growing up I only ever had raw milk even in the 1970's as I grew up in Central Queensland where the local Dairyman would deliver absolutely farm fresh milk every morning to the front door and the Boarding School in Lismore I went to had their own herd so until I left High School in '77 all I ever had was raw milk.. I am still here and by all accounts reasonably healthy. So what did we all do before that ?? Bought Local, that's what ! Local farmers supplied local households.
There is a lot in this book, 'Big Culture' and 'raw milk' diatribe aside, that I have yet to digest and yes things to learn and I do think it is worth the investment.
-- Mal