Artisan Cheese Making at Home: Techniques & Recipes for Mastering World-Class Cheeses: Techniques & Recipes for Mastering World-Class Cheeses [A Cookbook]

I love this book. It takes you through A to Z about cheeses and making them. It certainly explains everything. I just wish that some (not all) American authors could realise that there is a world outside of America and it's very big. They use metric in the most and it would be nice if American authors could write down the amounts, weights, measures in both Imperial and metric, like most authors do in the rest of the world. Her website is a great back up to the book too! It's got everything and supports the book beautifully. Although that too starts off with, "We Americans love our...." Other people outside of the US actually do read the book and go to the site my dear. There is a conversion table at the back of the book though, which is a nice afterthought, but remember that a US Gallon and US Pint are different to a British Pint and British Gallon! It's very important to get everything right when making cheese, or it won't come out well. Check everything very carefully and double check conversions if you live outside of the US. However, you won't go wrong with this excellent book. I have a few books on the subject and this is by far the best I've come across.

I found this book after a couple of false starts trying to find a book which had enough detail about both the process of making cheese and some of the basic science of what was happening. This book filled that gap perfectly. Lots of information, lots of detailed recipes and helpful troubleshooting advice when things don't turn out as you planned. I have already made some of the cheeses and plan to try many more, a really great resource.Its also a beautiful book with detailed pictures of how some of the hand made cheeses should turn out. If you are really interested in making cheese at home this is the book you need.

This book it lovely. Beautiful photos, lots of really good explanation of processes and ingredients and lots of recipes. The only downside is that is an American book by an American author. All measurements are in cups and gallons, which can be converted. What is a real shame is that the suppliers list is obviously a US one and it would be lovely to have UK suppliers listed.That said it is a book I would recommend for anyone who wants to get into the nitty gritty of making hard cheese at home, it's like returning to the science lab at school!

This is an american book so some of the measurements might need a bit of translating, however it is wonderfully written, and so clear and concise. It is laid out in order of experience so you learn new techniques with each new cheese you make, as you go through the book. That is such a fantastic idea as cheese making can be a bit tricky. This book also puts a lot of importance on cleanliness as cheese can be a breeding ground for the wrong types of bacteria.The first few cheeses are incredibly cheap to make, and as the book goes on you can buy little bits that you need so it never gets stupidly expensive. I bought 3 cheese making books with this one, and this is by far my favourite one.

At first glance this book is AMAZING! It goes into great details about l equipment ingredients, processes, and techniques. The culture chart is really helpful. The book isn't bulging with recipes, but there enough to get you going. It does use imperial measurements, but I can live with that. Or I'll make use of a conversion table.Long story short, buy this book, if you want a solid reference book, to learn to make cheese!

LearningI also have Paul Peacocks book which is very good too - I think you need that one first to get the basics going then I use this to advance. Im combining ideas from both now. Its good to have different perspective too.As a BookIt beautiful - great quality pictures, pages, etc.. in this respect it knocks Pauls (still very good book) - into the corner. Pauls is of course priced appropriately and I think of the two - for the beginner its very important.Highly recommended.

I bought this book because I am new to cheese making and I wanted a book which would explain the absolute basic. This book when I received it was perfectly packed and arrived within days of ordering it. The book itself is a hard cover one and when I browsed through it I was excited by it. The recipes are straight forward to follow and I am looking forward to making my first cheese. I would definitely highly recommend this book.

A beautiful book, but only useful for North Americans (perhaps only Californians, even)! All of the recipes use homogenized, pasteurized milk rather than raw, and then you have to add back in calcium chloride. All of the temperatures are given in fahrenheit only (no celsius, and my thermometer is celsius only), and there are no recipes for making your own starters, just in case you live someplace where there is no fancy cheese making supply shop, but only a standard farmer's consortium with basic supplies. I started making cheese using Rita Ash's "Cheesemaking Self Sufficiency" book, which is excellent, but pretty basic, and wanted to take my skills further. Although I did get some good ideas from this book (using dried herbs, honey, wine), I found it a bit too "sanitized" (In Ash's book she says to use your clean hands to stir the milk, for example, while this one suggests a whisk), and, if you really had to go out and buy, or mail order, all the equipment the author says you need (which you do not really need!) you'd be better off buying your cheese already made,from a shop.