Home Cheese Making, 4th Edition: From Fresh and Soft to Firm, Blue, Goat’s Milk, and More; Recipes for 100 Favorite Cheeses
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- Create Date：2021-05-30 11:54:10
- Update Date：2025-09-06
- Status：finish
- Author：Ricki Carroll
- ISBN：161212867X
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Summary
Widely acclaimed as “the Cheese Queen，” Ricki Carroll has guided thousands of home cheese makers and inspired the burgeoning popularity of artisanal cheese making with her classic book， Home Cheese Making， first published in 1982， with over 400，000 copies in print。
The completely updated fourth edition features 35 new cheese recipes， color photography of step-by-step techniques， and new profiles of contemporary cheese makers。 The additions to this comprehensive volume reflect the broader selection of cheeses available in specialty food stores and groceries， including burrata， stracchino， Brillat-Savarin， D’Affinois， Cambrales， Drunk Gouda， Pecorino Pepato， goat milk’s gouda， and more。 Companion recipes are included for cheese plate condiments and classic cheese dishes。 For cheese lovers wanting to make their own， Ricki Carroll’s expert advice is the key to success。
The completely updated fourth edition features 35 new cheese recipes， color photography of step-by-step techniques， and new profiles of contemporary cheese makers。 The additions to this comprehensive volume reflect the broader selection of cheeses available in specialty food stores and groceries， including burrata， stracchino， Brillat-Savarin， D’Affinois， Cambrales， Drunk Gouda， Pecorino Pepato， goat milk’s gouda， and more。 Companion recipes are included for cheese plate condiments and classic cheese dishes。 For cheese lovers wanting to make their own， Ricki Carroll’s expert advice is the key to success。
Reviews
Meg
，
Great reference for getting started with cheese making。 I’m excited to try cheddar， Parmesan， and other classics！Some additional info that could have been helpful: tips on how to maintain the right temperature and humidity for aging cheese at home， and an explanation of how to interpret pressure in recipes （eg。 does the recipe need to be modified depending on the surface area of the mold？）
SoulSurvivor
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This met my expectations in some ways ， but not in others 。 Gave a brief history of cheese-making ， the importance of cleanliness in the process ， the time and equipment required ; these were the good areas 。 Where the book failed me was in the recipes ， not including the sharp cheeses I was most particularly interested in 。 I also found some of the instructions redundant and rather high on the 'Duh-ness' factor 。Because of the time and initial investment I probably won't do this unless I find a This met my expectations in some ways ， but not in others 。 Gave a brief history of cheese-making ， the importance of cleanliness in the process ， the time and equipment required ; these were the good areas 。 Where the book failed me was in the recipes ， not including the sharp cheeses I was most particularly interested in 。 I also found some of the instructions redundant and rather high on the 'Duh-ness' factor 。Because of the time and initial investment I probably won't do this unless I find a partner in this exercise 。 Certainly not commercial because of the regulations ， but I do have an excellent source for raw milk which was my inspiration for getting the book 。 Will update if I actually begin this enterprise 。。。more
Derek Moser
，
Carroll provides exceptional content regarding best practices combined with a break down of the science & theory supporting those practices。 Splendid。
Vippi
，
After a few months of experiments， I can say it is a handy book for cheesemaking lovers， full of precise， easy-to-follow recipes。 Recommended。~ARC Kindly provided by Netgalley & the Publisher in exchange for my honest review~
Claire
，
Very informative for anybody wanting to try making cheese at home。 Lots of different types， lots of information on methods and how to get started。 A lovely book for anyone wanting to try a new hobbie or finesse cheese making if you are not so new to making your own cheese at home。 Great book。
Bonny
，
A thorough and well-researched book about cheese， cheese making， and the art of fermentation。 Would I use this book as a reference source to make my own cheese？ Definitely。 Would I use it to start my cheese-making journey？ Probably not。 The photos， writing and research spoke to me - this is the book I want in my home library， always at the ready。 At the same time， I found this book complex for new cooks， inexperienced cheese makers， or those who aren't sure where to start with fermentation。 The A thorough and well-researched book about cheese， cheese making， and the art of fermentation。 Would I use this book as a reference source to make my own cheese？ Definitely。 Would I use it to start my cheese-making journey？ Probably not。 The photos， writing and research spoke to me - this is the book I want in my home library， always at the ready。 At the same time， I found this book complex for new cooks， inexperienced cheese makers， or those who aren't sure where to start with fermentation。 The amount of items required overwhelmed me， and while there is instruction throughout sharing what's more challenging and what to tackle first， there's no section or area specifically devoted to "easy" or starter cheeses。 If you're already a cheese connoisseur and want to take your love of cheese to a new level， this is the book for you。 If you're starting out on your cheese journey， buy the book， and spend a lot of time on the basics figuring out the simplest start， before venturing into yummy goodness。 。。。more
Cathy Geha
，
Home Cheese Making by Ricki CarrollThis concise， comprehensive book with easy to follow recipes is a must for anyone wanting to make cheese at home。 It includes so much information with recipes not only for common cheeses but also for gourmet cheeses from around the world and also recipes for accompaniments to the cheeses。 The Chapters of the book: * Introduction* Getting Started: ingredients， equipment and techniques* Recipes for all types of cheese:- fresh- soft & semi-soft ripened cheese- har Home Cheese Making by Ricki CarrollThis concise， comprehensive book with easy to follow recipes is a must for anyone wanting to make cheese at home。 It includes so much information with recipes not only for common cheeses but also for gourmet cheeses from around the world and also recipes for accompaniments to the cheeses。 The Chapters of the book: * Introduction* Getting Started: ingredients， equipment and techniques* Recipes for all types of cheese:- fresh- soft & semi-soft ripened cheese- hard and semi-hard- blue- goat- whey* For the love of cheese- tips and techniques – serving of cheese- breakfast， lunch & dinner- dips， spreads and small bites- main courses- desserts and drinksVarious types of milk， their content and best cheeses they make， coagulants （rennin， bacteria and botanical） are discussed， the chemistry and artistry of making cheese along with a visit to various countries and the cheeses they are known for are all in this book and I can see it in my library at some point in the future。 Thank you to NetGalley and Storey Publishing for the ARC – This is my honest review。 5 Stars 。。。more
Lourdes
，
*This review will be different as this is a cookbook。 Thank you to Storey Publishing， LLC （via NetGalley） for approving my request to read this electronic advance reader's copy （eARC） before the book release date**， in exchange for a honest review。 This is a spoiler-free review。 Every thoughts， feelings， and opinions about this review is solely MINE。 *Do you love cheese？ As in all kinds of cheese？ Are you the type of person who would put cheese into any dishes？ Ever thought of doing your own che *This review will be different as this is a cookbook。 Thank you to Storey Publishing， LLC （via NetGalley） for approving my request to read this electronic advance reader's copy （eARC） before the book release date**， in exchange for a honest review。 This is a spoiler-free review。 Every thoughts， feelings， and opinions about this review is solely MINE。 *Do you love cheese？ As in all kinds of cheese？ Are you the type of person who would put cheese into any dishes？ Ever thought of doing your own cheese？ If you are then， maybe it is time to bring your love for cheese up the notch。In the latest edition of Ricki Carroll's Home Cheese Making， you will find all your favorite cheeses and their history as to how they are made back in the old days， to present using modern tools。 You would not be intimidated with the process of making one kind of cheese because this cookbook is packed with all the detail informations: from kinds of milk that produce kinds of cheese， down to right temperatures （both using Celsius and Fahrenheit）。 There are some other informations to help you troubleshoot especially if making aged-cheese。 These are accompanied with clear photos， tips， and clear instructions。 With one hundred cheese recipes to choose from， it is well categorized: from beginner level （mostly soft cheeses） to expert （aged/mold-aged cheeses） levels。RATING: 5 out of 5 starsI highly recommend this cookbook to those who want to level up their love for cheese。 And if you are one of those who transition from store-bought cheese to home-make， artisan cheese - then this is definitely for you。 The instructions are all written simple and clear that it will not intimidate the first timer like me。 I cannot wait to make my own feta and mozarella cheeses。 。。。more
Annette
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I still haven't got around to making any of the cheeses but the recipes look delicious and the basic ones look quite easy to follow I still haven't got around to making any of the cheeses but the recipes look delicious and the basic ones look quite easy to follow 。。。more
73pctGeek
，
Thanks to NetGalley， I enjoyed a few weeks access to a copy of Home Cheese Making， 4th Edition by Ricki Carroll。 I have yet to try any of the recipes so I can’t say whether or not this book will help you make good cheese， but I can tell you this book is amazing。 Part 1 is all about getting started and begins with a short introduction to the history of cheese， before moving to an in-depth overview of ingredients which spans about 21 pages。 Chapter 2 is all about equipment needed， and how to steri Thanks to NetGalley， I enjoyed a few weeks access to a copy of Home Cheese Making， 4th Edition by Ricki Carroll。 I have yet to try any of the recipes so I can’t say whether or not this book will help you make good cheese， but I can tell you this book is amazing。 Part 1 is all about getting started and begins with a short introduction to the history of cheese， before moving to an in-depth overview of ingredients which spans about 21 pages。 Chapter 2 is all about equipment needed， and how to sterilise it。 Next follows a deliciously long chapter 3 on cheese-making techniques， with lots of clear photos。 It includes plenty of helpful directions， definitions， procedures， and ends with suggestions for storing finished cheese properly。Part 2 is contains the cheese recipes， divided into the following sub-sections: Fresh Cheese， Soft and Semi-Soft Ripened Cheese， Hard and Semi-Hard Cheese， Blue Cheese， Goat Cheese， Whey Cheese， and Cultured Dairy Products。 This last chapter includes recipes for items such as butter， yogurt， ghee， clotted cream， kefir， labneh， etc。Part 3 is all about how to eat the cheese。 Chapter 11 contains tips and techniques for serving cheese including how to create satisfying cheese boards。 Chapters 12 through 16 are all recipes that include or complement cheese， from breakfast foods， dips， breads， snacks， soups， salads， main courses to drinks and desserts。For me this was as close to a perfect how-to book as I’ve ever seen。 I wish more subjects were covered in the same way Carroll does here。 I will probably never make my own cheese， but I loved this book so much I will be buying a copy for myself anyway。 。。。more
Chocolategoddess
，
Home Cheese Making is the best cheese making book I've read so far （granted that isn't many， but for a beginner， this is perfect）。The book begins with a thorough explanation of the ingredients， equipment， and techniques involved in cheese-making， without going into overwhelming detail。The bulk of the book consists of instructions for making a variety of types of cheese。 Here is where it really shines， because there's a huge variety of cheeses offered， with very clear instructions。 I was particul Home Cheese Making is the best cheese making book I've read so far （granted that isn't many， but for a beginner， this is perfect）。The book begins with a thorough explanation of the ingredients， equipment， and techniques involved in cheese-making， without going into overwhelming detail。The bulk of the book consists of instructions for making a variety of types of cheese。 Here is where it really shines， because there's a huge variety of cheeses offered， with very clear instructions。 I was particularly impressed with the fresh cheese recipes， because I've found those to be somewhat neglected elsewhere。 They may not be as "glamorous" to make as the hard cheeses， but they're much more accessible to a novice like me because they don't require a dedicated temperature-controlled environment。 I'm really pleased that I'll be able to try out a number of recipes without a huge investment。It ends with something often overlooked: what to do with your cheese once you have it。 There are tips on serving cheeseboards， followed by recipes。 Some of the recipes seemed like odd choices because they used cheeses which the book doesn't contain instructions to make， but nevertheless they were interesting recipes。I can highly recommend this book for anyone tempted to make their own dairy products。 。。。more
Davide
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Do you like cheese and are you looking for a book that says you everything about how to make it at home？This book is for you！As stated by the autor， "This book is designed to keep alive the art and enjoyment of home cheese making。"It starts with a brief description of the history in the making， then goes through the ingredients， equipments， techniques。 Obviously the main section of the book contains the recipes。 Then the author describes how to prepare beautiful cheese plates and other receipes Do you like cheese and are you looking for a book that says you everything about how to make it at home？This book is for you！As stated by the autor， "This book is designed to keep alive the art and enjoyment of home cheese making。"It starts with a brief description of the history in the making， then goes through the ingredients， equipments， techniques。 Obviously the main section of the book contains the recipes。 Then the author describes how to prepare beautiful cheese plates and other receipes like soups and side dishes based on cheese。 The last section is the troubleshhoting guide。I received a copy of this book from Storey Publishing through NetGalleys。。 。。。more
Sally Wilsey
，
This book is for anyone who loves cheese。 All kinds of cheese， some I never heard of but am willing to try。 From the proper tools to use to make the cheese to beautifully illustrated pictures this book has it all。 I actually is a lot simpler than I thought it was。 Yes it takes time and patience but I feel it is well worth the cost to have your own homemade from scratch cheese。 Everything from different types of Mozarella to Cream Cheese this book has it all。 And in the end it even has recipes fo This book is for anyone who loves cheese。 All kinds of cheese， some I never heard of but am willing to try。 From the proper tools to use to make the cheese to beautifully illustrated pictures this book has it all。 I actually is a lot simpler than I thought it was。 Yes it takes time and patience but I feel it is well worth the cost to have your own homemade from scratch cheese。 Everything from different types of Mozarella to Cream Cheese this book has it all。 And in the end it even has recipes for you to do from Ricotta Hot Cakes to Skillet Pizza。 If you are into trying something new or make your own this is the book for you。 I received this book in exchange for my honest opinion。 。。。more
Dan
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Disclaimer: I received a free Digital Advance Reader Copy （ARC） of Home Cheese Making， 4th Edition from Storey Publishing， LLC through NetGalley in exchange for an honest review。Full review to be shared closer to the publication date！#HomeCheeseMaking4thEdition #NetGalley
Lili
，
From Netgalley for review:Ok， this book in all honesty intimidated me a bit， but very much so in a good way！ I am a cheese fanatic， part of the reason I moved to Wisconsin is my overwhelming love of cheese， but I have never made my own or really studied the art of cheese making other than the bare minimum you need for making something like mozzarella。 This book goes well and beyond making the most basic 'kitchen cheese' and really covers the more advanced stuff。 I want to get a hard version for From Netgalley for review:Ok， this book in all honesty intimidated me a bit， but very much so in a good way！ I am a cheese fanatic， part of the reason I moved to Wisconsin is my overwhelming love of cheese， but I have never made my own or really studied the art of cheese making other than the bare minimum you need for making something like mozzarella。 This book goes well and beyond making the most basic 'kitchen cheese' and really covers the more advanced stuff。 I want to get a hard version for my references because wow， this is a treasure for anyone who wants to learn about how cheese is made and even try your hand at making it （I am still intimidated by the art of cheese making， but a little more confident） 。。。more
Sandra
，
If you are a cheese lover， you will enjoy this book。 Whether you learn to make your own cheese， or just purchase this lovely book to read and enjoy。 The images contained in this book are warm， interesting， and very appetizing。 Home Cheese Making is full of recipes for making several kinds of cheese， their flavors and information on how to serve them。 Starting with the simpler recipes may be best， then go from there。 The book is wonderfully laid out。You will find details to further your education If you are a cheese lover， you will enjoy this book。 Whether you learn to make your own cheese， or just purchase this lovely book to read and enjoy。 The images contained in this book are warm， interesting， and very appetizing。 Home Cheese Making is full of recipes for making several kinds of cheese， their flavors and information on how to serve them。 Starting with the simpler recipes may be best， then go from there。 The book is wonderfully laid out。You will find details to further your education in the history of cheese making。Chapters on the ingredients， technique and equipment you will need。 The different kinds of cheese， fresh， soft and semi soft， hard and semi hard， goat cheese， whey cheese and blue cheese each are explained in their own chapters。Soups， salads， side dishes， Desserts and Drink recipes are included。 All paring or using the featured cheeses。 They look and sound delicious。 You will find suggestions throughout the book。 One of these suggestions is to keep good records when making your cheese。 That way you will know what did or did not work。There is a troubleshooting section， if things don't turn out as well as expected。 Also， they list the Home Cheese Making website address for further help。I have made homemade yogurt。 It was delicious and easy to make。 I can't wait to try making my own mozzarella。I received a copy of this book from Storey Publishing through NetGalleys。 The opinions expressed in this book are my own。 。。。more
Alicia Bayer
，
There are some how-to books that are so detailed and well written that they achieve an unexpected result in me -- they convince me I definitely do not want to learn to do whatever it is they're teaching even though I thought I did。 This book had that effect on me。 After reading it， I don't have any interest in modern cheese making。I was curious about the book for two reasons:1。 I have a friend with a cow who has shown me her homemade （easy） mozzarella cheese that she makes from her milk。 It's ta There are some how-to books that are so detailed and well written that they achieve an unexpected result in me -- they convince me I definitely do not want to learn to do whatever it is they're teaching even though I thought I did。 This book had that effect on me。 After reading it， I don't have any interest in modern cheese making。I was curious about the book for two reasons:1。 I have a friend with a cow who has shown me her homemade （easy） mozzarella cheese that she makes from her milk。 It's tasty and easy， and I was interested in learning how to make some fresh cheese from the fresh milk I buy from her。2。 I have been really interested in learning how to make non-dairy cheeses， and was hoping （but not expecting） that this book might have a short chapter on those。I know now that this isn't really the book for finding easy cheese recipes for the novice cheese maker who just wants to dabble。 It also doesn't include any non-dairy cheeses （as I said， I didn't really expect it to）。This book is incredibly thorough。 You learn the history of cheese making， all the equipment and ingredients required， every kind of animal you can get milk from and the composition of their milk， and step-by-step directions for making a wide variety of cheeses。There are some pictures， but not a photo of the majority of the cheeses。The recipes are definitely of the modern variety。 While the author talks about how cheeses were made traditionally， all the directions are for modern cooks -- typically with pasteurized milk， lots of equipment， and purchased additives。They are also VERY detailed and complicated。 While there are some simple recipes， even the recipes that I already knew that are simple are less simple in this book。 It's very "fiddly" -- get these exact things， cook to this exact state， add this， do this， press at this weight for this many minutes and then this weight for this many minutes and then this weight for this many minutes and then age at this humidity for this many months and on and on。 And that's before you get to the blue cheese section， where she warns you that it's much harder。I had the same reaction reading this book that I've had reading modern wine and cider books。 I make homemade wines and hard ciders and I love doing it the old school way。 It's simple， traditional， different every time， and generally delicious。 I don't like to add 4 different chemicals and use $100 worth of fancy supplies。 I like the old recipes that are charmingly simple and adaptable。 I know that the vast majority of folks these days prefer the modern books and directions though， so this will be a book that will be a perfect fit for most people。This will be an invaluable guide for those who want detailed instructions to really dive into modern cheese making。Also included: recipes， cheese pairings， troubleshooting guide and much more。I received a temporary digital ARC of this book for review purposes。 。。。more
Carolyn Miller
，
What a beautiful book with loads of information， lovely photos and mouth-watering recipes。What I particularly liked about this book is that it uses measures for cultures rather than "use a packet of culture"。， I find it so frustrating when a recipe says use a "packet of" without indication to what measure a packet is！Each recipe is rated from beginner to advanced， with troubleshooting tips included at the end of the book for when recipes don't go as planned。I feel this will be my "go to" book wh What a beautiful book with loads of information， lovely photos and mouth-watering recipes。What I particularly liked about this book is that it uses measures for cultures rather than "use a packet of culture"。， I find it so frustrating when a recipe says use a "packet of" without indication to what measure a packet is！Each recipe is rated from beginner to advanced， with troubleshooting tips included at the end of the book for when recipes don't go as planned。I feel this will be my "go to" book when wanting to try a new cheese recipe。。Advanced reading copy provided by Netgalley for an honest review。 。。。more
Literary Redhead
，
Storey Publishing has such a beautiful array of books and “Home Cheese Making， 4th Edition” is a perfect example。 So many people today are choosing to grow their own gardens， make their own fresh food， raise chickens， and have a direct impact on what they consume。 “Home Cheese Making” delightfully fits that trend， featuring recipes for 100 homemade selections from fresh to soft， Goat’s milk to blue， and more。Widely acclaimed as “the Cheese Queen，” author Ricki Carroll has guided thousands of hom Storey Publishing has such a beautiful array of books and “Home Cheese Making， 4th Edition” is a perfect example。 So many people today are choosing to grow their own gardens， make their own fresh food， raise chickens， and have a direct impact on what they consume。 “Home Cheese Making” delightfully fits that trend， featuring recipes for 100 homemade selections from fresh to soft， Goat’s milk to blue， and more。Widely acclaimed as “the Cheese Queen，” author Ricki Carroll has guided thousands of home cheese makers and inspired the growing popularity of artisanal cheese making with her classic book， Home Cheese Making， first published in 1982， with over 400，000 copies in print。The completely updated 4th edition offers 35 new recipes， with color photography of step-by-step techniques， and new profiles of contemporary cheese makers。 Additions reflect the broader cheese choices available in specialty food stores and groceries， including burrata， stracchino， Brillat-Savarin， D’Affinois， Cambrales， Drunk Gouda， Pecorino Pepato， goat milk’s gouda， and more。 Companion recipes are also included for cheese plate condiments and classic cheese dishes。 For those wanting to make their own delicious cheeses， Ricki Carroll’s expert advice is most highly recommended， as is this beautiful guide！ 5/5Pub Date 25 Dec 2018 Thanks to Storey Publishing and NetGalley for the review copy。 Opinions are fully mine。#HomeCheeseMaking，4thEdition #NetGalley 。。。more
roxi Net
，
I really enjoyed this book -- from the design and photos， to the information and recipes。 I have to admit to sill being intimidated by making some recipes （I"ve gotten as far as ricotta）， but I have a bit more confidence with this book。 I appreciated the diagrams （Parts of a Cheese Press， Smoker） being such a visual learner。 It's such a great book for beginners， for those interested in the cheese process， and as a resource。 I really enjoyed this book -- from the design and photos， to the information and recipes。 I have to admit to sill being intimidated by making some recipes （I"ve gotten as far as ricotta）， but I have a bit more confidence with this book。 I appreciated the diagrams （Parts of a Cheese Press， Smoker） being such a visual learner。 It's such a great book for beginners， for those interested in the cheese process， and as a resource。 。。。more
Jackie Lantern
，
This is a perfect go to guide for someone like me who has never made their own cheese before， but is keen to try。 The author breaks down and explains the differences between various ingredients in terms of quality and results。 There are pictures throughout and the font/layout is lovely。 This would also be great for people who have made cheese at home before， but are interested in getting more in depth and trying different recipes。 This piece is highly recommended， I’m glad I read it。
Samantha
，
If you want to know how to make your own cheese then this is the go-to-book for all the information required from making to storing cheese properly。 I have read a book by this author that was aimed at children and making different cheeses which was very good， so I was pleased to see one that was more aimed at adults and even more cheese to choose from。 This book provides so many recipes for making cheese including traditional cheddar， camembert， mozzarella， parmesan， manchego， stilton， ricotta o If you want to know how to make your own cheese then this is the go-to-book for all the information required from making to storing cheese properly。 I have read a book by this author that was aimed at children and making different cheeses which was very good， so I was pleased to see one that was more aimed at adults and even more cheese to choose from。 This book provides so many recipes for making cheese including traditional cheddar， camembert， mozzarella， parmesan， manchego， stilton， ricotta or butter。 There are lots to choose from in each section。The introduction explains the history of cheese making， the different milks available from the cow， goat， sheep and water buffalo， plus milk terminologies， what cultures are required to start the cheese making process， how to colour or flavour the cheese along with the essential equipment needed to get going。 The section on how to make a cheese is very detailed explaining all the processes from the making， whether you want to smoke it or perhaps cover it in a wax。The second section of the book is split into 7 chapters on the different types of cheeses or dairy products that can be made: fresh cheese， soft & semi-soft ripened cheese， hard & semi-hard cheese， blue cheese， goat cheese， whey cheese and cultured dairy products。 The cheeses are marked at the top of each recipe as either for a beginner， intermediate or advanced。 The hard & semi-hard cheese are generally split by country， so you can make different cheeses that are English， French， Spanish， American or Italian plus a few others。Further to the cheese making， there is a further section on the love of cheese， which includes: tips & techniques for serving and then recipes using the cheese be it for Breakfast， brunch & bread， Dips， spreads & small bites， Soups， salads & sides， Main courses and Desserts & drinks。 This section provides recipes such as ricotta hot cakes， spiced pumpkin soup with paneer croutons， a kale salad accompanied by the Spanish cheese manchego， a three cheese macaroni or a galette made with plum & ricotta。The cheese recipes provide the ingredients required， but the measurements needed are only listed in imperial （gallons， quarts or cups） and the yield is given as ounces or pounds， and the recipes to accompany the made cheese are also provided in imperial measurements。 However there is a handy conversion chart at the rear of the book。 The temperatures required when heating the cream or milk are in Centigrade and Fahrenheit。 There is colour photography throughout the book， and it includes step by step instructions in the pictures， along with equipment being used， be it a press or draining through a muslin bag。 The recipes of the cheeses themselves have a photograph of some of the cheeses at the beginning of the chapter and the recipes in the love of cheese section come with the occasional photograph showing the made up dish。Along with a metric conversion chart， the rear of the book provides a glossary of terms and a troubleshooting guide。A couple of times when I've visited Lakeland in a local town I've seen cheese making equipment on the shelves but not bought it as I've been unsure but with this book to help I'd certainly consider next time I'm shopping there looking at their cheese making equipment again， as this books gives me the confidence to have a go at making a number of these cheeses。 I received this book from netgalley in return for a honest review。 。。。more
L1ll14n
，
What an interesting book。 I learnt more about cheese than I ever thought I needed to know。 A pretty complete guide on tools and techniques needed to make your own cheese at home。 There are plenty of recipes and detailed instructions for beginners to advanced cheese makers。 A great book even if you don't want to make cheese yourself， you will still learn a lot。Advanced reading copy provided by NetGalley for an honest review。 What an interesting book。 I learnt more about cheese than I ever thought I needed to know。 A pretty complete guide on tools and techniques needed to make your own cheese at home。 There are plenty of recipes and detailed instructions for beginners to advanced cheese makers。 A great book even if you don't want to make cheese yourself， you will still learn a lot。Advanced reading copy provided by NetGalley for an honest review。 。。。more
Patricia Reyes
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This book explains you all you need to know to make the main sorts of cheeses by yourself at home。 This is a great book for anyone attempting learning how to make cheese at home， the instructions and pictures were perfectly accessible
Danielle Tremblay
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This book explains you all you need to know to make the main sorts of cheeses by yourself at home。 The author tells you what utensils and equipment you need to do so and the ingredients to prepare many different cheeses。 There are even several delicious recipes at the end of the book to prepare meals， appetizers， desserts。。。 with your favorite cheeses。 There is a glossary too。 So if you want to become a cheese maker or just do some testing at home， this book is for you。Here is its table of conte This book explains you all you need to know to make the main sorts of cheeses by yourself at home。 The author tells you what utensils and equipment you need to do so and the ingredients to prepare many different cheeses。 There are even several delicious recipes at the end of the book to prepare meals， appetizers， desserts。。。 with your favorite cheeses。 There is a glossary too。 So if you want to become a cheese maker or just do some testing at home， this book is for you。Here is its table of contents:PART 1 GETTING STARTEDchapter 1 Ingredientschapter 2 Equipmentchapter 3 TechniquesPART 2 RECIPES FOR ALL TYPES OF CHEESEchapter 4 Fresh Cheesechapter 5 Soft and Semi-Soft Ripened Cheesechapter 6 Hard and Semi-Hard Cheesechapter 7 Blue Cheesechapter 8 Goat Cheesechapter 9 Whey Cheesechapter 10 Cultured Dairy ProductsPART 3 FOR THE LOVE OF CHEESEchapter 11 Tips and Techniques for Serving Cheesechapter 12 Breakfast， Brunch， and Breadchapter 13 Dips， Spreads， and Small Biteschapter 14 Soups， Salads， and Sideschapter 15 Main Courseschapter 16 Desserts and DrinksAppendicesIndexThanks to Netgally for providing me with a copy of this book。 。。。more
Janet
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