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Lyndall Dykes

The Cheesemaking Workshop

$35.00

Lyndall Dykes

The Cheesemaking Workshop

$35.00

The Cheesemaking Workshop is devoted to cheese. With practical, hands-on instructions and guided step-by-step photographs, advice and tips. The Cheesemaking Workshop demystifies the cheesemaking process turning it into a fun, accessible and economical new skill for every home cook. How to use this book It's important to know how to read through the recipes and know where help is when needed. Please take the time to read these pages before commencing your first cheese. As you commence cheesemaking, you will find each step has photographic illustration as well as an explanation. If you need further information about any of the steps, please go to the Methods Explained section. If you require information on some of the cheese terminology, refer to the Glossary in the back of the book. Author BiographyLyndall Dykes has been sharing her knowledge of cooking from scratch for more than three decades. After studying macrobiotics, she started a health food store in 1977, The Nut House. From there she taught vegetarian cooking classes in the region, before working in media, including sales and advertising on radio and Prime Television. At the same time Lyndall ran her family household where every staple item of food was made from scratch. By 2006 she rekindled her passion for cheesemaking and in 2009 started teaching workshops from a purpose-built kitchen. She then created The Cheesemaking Workshop & Deli shopfront an the original plantation homestead. The only outlet of its kind in its country, the business is a one-stop haven for cheese devotees, and includes a deli - run by her daughter Melanie Browne - as well as teaching kitchens, dining room and equipment shop. Lyndall and her workshops have been profiled on radio and in magazines and have featured extensively in regional and national news press. For years Lyndall regularly took her workshops on the road to assist those living in remote rural locations, as well as featuring at major food events.