---
product_id: 49934171
title: "The Art of Natural Cheesemaking: Using Traditional Methods and Natural Ingredients to Make the World's Best Cheeses: Using Traditional, Non-Industrial ... Ingredients to Make the World's Best Cheeses"
price: "11321 kr"
currency: ISK
in_stock: true
reviews_count: 8
url: https://www.desertcart.is/products/49934171-the-art-of-natural-cheesemaking-using-traditional-methods-and-natural
store_origin: IS
region: Iceland
---

# Natural, non-industrial ingredients focus 748 reviews, 4.7⭐ avg rating Covers 100+ traditional cheese recipes The Art of Natural Cheesemaking: Using Traditional Methods and Natural Ingredients to Make the World's Best Cheeses: Using Traditional, Non-Industrial ... Ingredients to Make the World's Best Cheeses

**Price:** 11321 kr
**Availability:** ✅ In Stock

## Summary

> 🧀 Elevate your kitchen game—craft legendary cheeses that spark envy and conversation!

## Quick Answers

- **What is this?** The Art of Natural Cheesemaking: Using Traditional Methods and Natural Ingredients to Make the World's Best Cheeses: Using Traditional, Non-Industrial ... Ingredients to Make the World's Best Cheeses
- **How much does it cost?** 11321 kr with free shipping
- **Is it available?** Yes, in stock and ready to ship
- **Where can I buy it?** [www.desertcart.is](https://www.desertcart.is/products/49934171-the-art-of-natural-cheesemaking-using-traditional-methods-and-natural)

## Best For

- Customers looking for quality international products

## Why This Product

- Free international shipping included
- Worldwide delivery with tracking
- 15-day hassle-free returns

## Key Features

- • **Step-by-Step Clarity:** Detailed biology, equipment, and process explanations make cheesemaking accessible and foolproof.
- • **Save Big, Impress More:** Make gourmet cheeses at a fraction of store prices—£1.40 for 4 pints of milk vs £5+ for small batch brie.
- • **Join a Thriving Community:** 748+ rave reviews prove this is the go-to guide for millennial food artisans craving authenticity.
- • **Master the Art of Cheese Crafting:** From fresh Mozzarella to aged Camembert, unlock centuries-old traditional methods.
- • **Natural Ingredients, No Magic Powders:** Use Kefir and raw milk alternatives to create authentic flavors without industrial shortcuts.

## Overview

David Asher’s 'The Art of Natural Cheesemaking' is a top-rated guide (4.7⭐, 748 reviews) that revives traditional, natural cheesemaking techniques using accessible ingredients like Kefir. It offers detailed recipes from fresh to aged cheeses, empowering home chefs to create gourmet-quality products affordably while embracing authentic, non-industrial methods.

## Description

The Art of Natural Cheesemaking: Using Traditional Methods and Natural Ingredients to Make the World's Best Cheeses: Using Traditional, Non-Industrial ... Ingredients to Make the World's Best Cheeses : David Asher: desertcart.co.uk: Books

Review: A fantastic read, worth the time investment! - I bought this book over a year ago and there it sat, on my shelf, looking interesting for 12 months. It was a fascinating read and I love the *idea* of making my own cheese using Kefir rather than expensive freeze dried cultures. Yet I baulked at the time investment and apparent unsanitary nature of the whole process (David Asher is not a believer in hyper-sterilised environments). One day a few weeks ago I was clearing out some old cookbooks and got around to looking at this book again. I pondered giving it away, "You haven't used it in a year..." said my significant other. She was right. Yet something about the book held my attention. "I have to at least try one recipe," I said, smiling guiltily. She rolled her eyes. I made a list. A few days later (we had to wait for the Kefir to mature) we were both enjoying fresh Mozzarella. This was a turning point for me. I had always assumed it was a complicated, expensive process. Now, much the wry amusement of those around me, I am ageing a Camembert and Elderflower Wine-washed rind cheese in my dining room. Made only for the cost of 4 pints of milk from the supermarket (About £1.40 where I am) and some Kefir (Negligible cost once it gets going). If you can find a handmade cheese for that price let me know, for comparison a nearby farm shop sells small batch cheeses and their small brie (about the size of the one I am making) is £5. So... take that however you want. The book contains recipes for goats cheese, blue cheese, hard cheeses, soft cheeses, and some other interesting ones which I won't spoil. There is a master "cheese curd" recipe that makes up the foundation of almost all the cheeses and I have found that the instructions are very accurate and easy to follow. To the fellow moaning about the need for "unpasteurised milk", have you not read the clear section highlighting the use of Kefir in place of raw milk? The only fault I have is that the book simply isn't big enough to satisfy my appetite! I want to see a follow up to this book perhaps covering some rare and usual cheeses. Overall I highly recommend this book to anyone interested in a little side hobby or making impressive (and cheap) gifts. 5/5
Review: One of a kind - the only cheese book you will ever need!!! - The review above is misleading as it focuses on readability problems on the Kindle version, not on the content. I have the printed version of this book and it is simply WONDERFUL. Where other cheese books would have you rely on powders of cultures and moulds, David Asher goes back to the way cheese used to be made and allows us to connect with thousands-years-old natural processes. Everything is explained in detail (from the basics of biology to equipment and recipes from the simplest fresh cheeses to the most complicated alpine cheeses), with beautiful photos, clear instructions, a no-nonsense approach, making cheese a CRAFT again, instead of a science with direct vat inoculation magic powders and the like. This book will give you a deep understanding of the what happens in raw milk and how to control the variables in order to get the desired effect on the finished product. Look at his score and reviews on desertcart.com if you are not yet convinced. To me, this book is a revelation, and the only one in its kind.

## Features

- New Store Stock

## Technical Specifications

| Specification | Value |
|---------------|-------|
| Best Sellers Rank | 51,987 in Books ( See Top 100 in Books ) 77 in Food & Drink Encyclopaedias & Dictionaries 90 in Cheese & Dairy 291 in Food & Farming |
| Customer Reviews | 4.7 out of 5 stars 748 Reviews |

## Images

![The Art of Natural Cheesemaking: Using Traditional Methods and Natural Ingredients to Make the World's Best Cheeses: Using Traditional, Non-Industrial ... Ingredients to Make the World's Best Cheeses - Image 1](https://m.media-amazon.com/images/I/81VFf-axbPL.jpg)

## Customer Reviews

### ⭐⭐⭐⭐⭐ A fantastic read, worth the time investment!
*by P***N on 10 February 2017*

I bought this book over a year ago and there it sat, on my shelf, looking interesting for 12 months. It was a fascinating read and I love the *idea* of making my own cheese using Kefir rather than expensive freeze dried cultures. Yet I baulked at the time investment and apparent unsanitary nature of the whole process (David Asher is not a believer in hyper-sterilised environments). One day a few weeks ago I was clearing out some old cookbooks and got around to looking at this book again. I pondered giving it away, "You haven't used it in a year..." said my significant other. She was right. Yet something about the book held my attention. "I have to at least try one recipe," I said, smiling guiltily. She rolled her eyes. I made a list. A few days later (we had to wait for the Kefir to mature) we were both enjoying fresh Mozzarella. This was a turning point for me. I had always assumed it was a complicated, expensive process. Now, much the wry amusement of those around me, I am ageing a Camembert and Elderflower Wine-washed rind cheese in my dining room. Made only for the cost of 4 pints of milk from the supermarket (About £1.40 where I am) and some Kefir (Negligible cost once it gets going). If you can find a handmade cheese for that price let me know, for comparison a nearby farm shop sells small batch cheeses and their small brie (about the size of the one I am making) is £5. So... take that however you want. The book contains recipes for goats cheese, blue cheese, hard cheeses, soft cheeses, and some other interesting ones which I won't spoil. There is a master "cheese curd" recipe that makes up the foundation of almost all the cheeses and I have found that the instructions are very accurate and easy to follow. To the fellow moaning about the need for "unpasteurised milk", have you not read the clear section highlighting the use of Kefir in place of raw milk? The only fault I have is that the book simply isn't big enough to satisfy my appetite! I want to see a follow up to this book perhaps covering some rare and usual cheeses. Overall I highly recommend this book to anyone interested in a little side hobby or making impressive (and cheap) gifts. 5/5

### ⭐⭐⭐⭐⭐ One of a kind - the only cheese book you will ever need!!!
*by F***S on 10 November 2015*

The review above is misleading as it focuses on readability problems on the Kindle version, not on the content. I have the printed version of this book and it is simply WONDERFUL. Where other cheese books would have you rely on powders of cultures and moulds, David Asher goes back to the way cheese used to be made and allows us to connect with thousands-years-old natural processes. Everything is explained in detail (from the basics of biology to equipment and recipes from the simplest fresh cheeses to the most complicated alpine cheeses), with beautiful photos, clear instructions, a no-nonsense approach, making cheese a CRAFT again, instead of a science with direct vat inoculation magic powders and the like. This book will give you a deep understanding of the what happens in raw milk and how to control the variables in order to get the desired effect on the finished product. Look at his score and reviews on Amazon.com if you are not yet convinced. To me, this book is a revelation, and the only one in its kind.

### ⭐⭐⭐⭐⭐ Great book for anyone trying to learn the art of cheesemaking.
*by R***A on 18 June 2019*

The book is ver comprehensive, it has everything from milk to the final aspects of cheese. It has measurements in both metric and imperial units, the same goes for temperature, it has Celsius and Fahrenheit. The autor doesn't rely on store bought items, which is great for those of us who prefer to use the traditional way, he uses his own, home bred, fungus cultures to make the different cheeses, and teaches how to safely create those cultures too. It's a very simple to follow book, with plenty of recipes and very easy terminology. Great for both the beginners and the more advanced cheesemakers.

## Frequently Bought Together

- The Art of Natural Cheesemaking: Using Traditional, Non-Industrial Methods and Raw Ingredients to Make the World's Best Cheeses
- Milk Into Cheese: The Foundations of Natural Cheesemaking Using Traditional Concepts, Tools, and Techniques
- Artisan Cheese Making at Home: Techniques & Recipes for Mastering World-Class Cheeses [A Cookbook]

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*Product available on Desertcart Iceland*
*Store origin: IS*
*Last updated: 2026-03-05*