“Goat Cheese: Small Scale Production”, by the Mont-Laurier Benedictine Nuns (95 pages, paperback). For the “kid” in all of us! Based on the technical experiences of the Nuns of Mont-Laurier, this book is a comprehensive treatment on all aspects of goat cheese production. Book includes: general information on goat milk (its definition, composition and conditions for ensuring high-grade milk); general priciples of cheesemaking; the production of cheese starter cultures; the fabrication of unripened and ripened soft cheeses; the conditions necessary for aging cheeses in the cheese cellar; and information on goat yogurt, goat butter, goat ice cream and a host of other recipes using goat milk.
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