Making cheese is an art, tasting cheese is a delight. Respect for
craft, raw materials and animals are how quality raw milk cheeses
obtain their full bodied flavours, rich in depth and complexity.
For this book, cheese refiner Van Tricht and cheesemaker De Snijder
went looking for the best raw milk cheeses. The result is a
selection of sustainable top products that are entirely handmade
and prepared the traditional way. Here, the authors talk about the
people and the stories behind 20 international raw milk cheeses,
while demonstrating their love for both the profession and the
product.
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