Home Cheese Making, 4th Edition: From Fresh and Soft to Firm, Blue, Goat's Milk and More; Recipes for 100 Favorite Cheeses

Lovely book.

Other book is better. Bought a kindle version of this - dodn't really like it. Not worth he price.

Brilliant book. Step by step guidance

I love the book.The only thing I would change would be to put an explanation of how much ingredient is in a packet..Do not get the cultures in Canada in packets. I have made a few cheeses from this book.Just waiting for them to ripen.

Beklediğimden süratli ve arızasız geldi. Teşekkürler.

I made halloumi for the first time the other day starting with raw milk. The only other cheese I had made before this was from clabbered milk and I made cottage cheese (no culture or rennet). The halloumi is so delicious and perfect. So much better than store bought. Love this book. Also if you’re using raw milk you don’t have to use the calcium chloride in all the recipes. Also the halloumi turned white immediately when I put it in the brine. There were a lot of steps and I’m a very busy mum so it was time consuming but worth it in the end.

Lots of recipes and science of cheesemaking. Indispensable!