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The Art of Plant-Based Cheesemaking
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Table of Contents

Acknowledgements Preface Introduction Chapter 1: Cheese, the process, an overview and elements of plant-based cheese Chapter 2: Equipment and sanitization Chapter 3: Quick `Cheeze' Chapter 4: Making and using plant-based cultures Chapter 5: Long-aged cheeses and the Blue Heron process Resource Appendix

Promotional Information

Features offered to Mother Earth Living, Vegan Lifestyle magazine, Vegetarian Times Excerpts offered to Mother Earth News, Vegan Magazine, VegNew, Chick Pea Advertising in Mother Earth News Promotion targeting urban millennials via various social media platforms and influencers using videos, images and excerpts to create a lifestyle brand as part of the Urban Homesteader Hacks series Promotion on the author's website Galley available on Edelweiss Publicity and promotion in conjunction with the author's speaking engagements Promotion via New Society Publishers social media platforms including d-i-y videos for Youtube

About the Author

Karen McAthy is founder and head cheesemaker at Blue Heron Creamery, which makes cultured, plant-based cheeses for restaurants, retail outlets, and private customers. A born and bred West Coaster who has worked in and around kitchens since 2000, she has a passion for local food systems, experimentation, the blending of art and science in cooking, and animal ethics. Hailing from an agricultural background, Karen grew up learning how to grow food, and a deep desire to learn and understand how nature works drives her pursuit of cultured and aged nut and plant-based cheeses. Karen also teaches classes on plant-based cheesemaking and hosts regular creative dining events. She is formerly the Executive Chef of Graze Vegetarian and Zend Conscious Lounge restaurants in Vancouver, BC.

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