Artisan Cheese Making at Home: 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.

Très intructif, riche, entrainant, didactique.Mais attention, les unités sont américaines, et les fournisseurs de ferments aussi, donc les recettes ne sont pas directement transposables !

Great information with tips and tricks to get great results. There's a large range of recipes for both soft and hard cheeses. The companion website is very useful too.

This book covers exactly what I wanted to know about cheese. As a foodie, I wanted to have the bases to make cheese, and also have a good book that would allow to expand my repertoire without resorting to buying a more advanced manual shortly after this one. I was pleased by the airiness of the book, the inspiring and beautiful pictures, and the selection and variety of recipes included.I likes the charts explaining different cultures, and that many processes are illustrated. They start slow with young cheeses, but they also explore cultured butter, yogurt or crème fraîche. Even if those are not cheeses, they use the same ingredients are are related to cheese and I really enjoyed to learn those were easily accessible.When you become more experimented, you can switch to the next chapter, which are intermediate cheeses, exploring stretched-curd, semisoft, firm and hard cheeses. Then after, they get to bloomy-rind and surface-rippened cheeses, washed-rind, smeared-rind and blue cheeses. You will have nothing to envy all those artisan cheese shops, at a much more affordable price, with a bonus of being proud of your achievement. There is a little something for everyone in this book, and they really make everything look easy and manageable.The last chapter covers cooking with cheese. It's kind of short, but there are some classics and some more inventive combos, including some frozen desserts, which I found interesting. Bonus for having a good cheese fondue reference, since most people are lazy and get the packets. Nothing like a really homemade cheese pot !

I love this book! Perfect for home and work! I Suggested to everyone who want to start home making cheese!!