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Review ------ "Karen brings an enormous wealth of knowledge and experience to the world of -based cheese making. Her innovative techniques that honor time-tested tradition will inform the future of dairy-free food products. Having had the rtunity to taste many Blue Heron Creamery cheeses, it is clear that under Karen's lead, a revolution in dairy freedom has been sparked. " ― Margaret Coons founder and CEO, Nuts for Cheese "More than a compilation of recipes, The Art of -Based Cheesemaking is an in-depth course for every would-be cheese crafter and culinary artisan. With luscious, full-color photos of finished cheeses and step-by-step instructions replete with visual aids, McAthy deconstructs the cheesemaking process to make it accessible to everybody. From quick non-cultured cheezes to fresh and aged cultured cheeses, no curd is left behind. Think it's impossible to go vegan because you can't live without cheese? Think again! This book will quash all your excuses." ― Jo Stepaniak, MSEd author, Low-FOD and Vegan , The Ultimate Uncheese Cookbook , and Vegan Vittles "Delightful, inspiring, and delicious! The Art of -based Cheesemaking is alive with possibilities, beauty, and love. This book draws a for pleasure and exploration, simple and complex―like life." ― Laura Cushnie co-founder and Executive Chef, la Dulse Vie " The Art of -Based Cheesemaking is an and academic invitation into the brilliant mind and fermenting-friendly kitchen of Karen McAthy. For the time that I have known Karen, I have always wondered what magic she inserted into her delicious and innovative -inspired food. From the first time I tried her cheeze at Graze to the incredible pate that she included in my book launch, I am filled with intense excitement at the rtunity to take her mind into my kitchen and create these evolutionary products. Karen has created an approachable and researched method for both vegans and non-vegans to appreciate and enjoy this lifestyle with ease and confidence." ― Chloe Elgar holistic tionist and author and founder, Chloe's Countertop "Once upon a time cheese was the stumbling block for many on the path to a -based diet. -based cheeses were both unful and unpalatable. The tide has turned. The Art of -Based Cheesemaking is destined to be a classic that propels -based cheesemaking to the next level. For everyone who ever wanted to knock someone's socks off with non-dairy cheese, this book is your ticket to success. It is a beautiful compilation of exquisite recipes masterfully crafted by Karen McAthy. We are both awed and grateful!" ― Brenda Davis and Vesanto Melina registered dietitians and co-authors, Becoming Vegan: Comprehensive Edition , www.becomingvegan.ca Book Description ---------------- Make your own real, non-dairy cheese at home ― traditional methods for making -based cheese