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"Experientia docet" - Experience is the best teacher

A review of artisanal cheese making: An African perspective

  • 2021
  • Issue: 3
  • Volume: 51
F. Nyamakwere, G. Esposito, K. Dzama & E. Raffrenato Page: 296 - 309

Artisanal cheeses and other fermented milk products have long been part of the diet of African rural communities. Cheese is a source of nutrients that are essential to the development and growth of children in rural areas, where intake of…

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