Homemade Cheese: Recipes for 50 Cheeses from Artisan Cheesemakers

I haven't finished reading the book but I can see by skimming through it that there are plenty of Dairy & Cheesemaker profiles and even some suggestions on how to serve your cheese. The recipes lean towards Goat milk but some are Cow milk (or either of them, some blended together too).The milk used is generally pasteurized and the recipes often call for calcium chloride. I saw one recipe that called for active culture yoghurt , most call for 1/4 teaspoon of some culture or other. From what I've read I think most people could follow a recipe and make their choice of cheeses. I haven't made myself any cheese yet but think this book would make a good addition to your "Cheese" library. I'd want more books than just this one alone.Books, magazines and other resources listed in the back.

I love all the recipes in this book. The one thing I think would make it more user-friendly would be to have a way to mark each recipe right at the top as "easy/beginner", "advanced/special equipment needed", etc. As it is, you have to read through each recipe a bit to figure this out. On the positive, there are tons of beautiful pictures and all the cheeses look amazing! By the end of my read-through I wanted to make them all anyway, so maybe that's the author's intent -- get you hooked so you'll become an experienced cheese-maker sooner or later... :)

Great book for us goat milk folks. Recipes are easy to understand and I'm looking forward to making more of them. Bucheron was my first try, and after one failure (too much salt) I have a lovely one that's blooming nicely.

I love reading this beautiful book. Photos were wonderful and I enjoyed reading about other farmers. I will definitely be coming back to this book as a reference for the beginner cheesemaker.

I've tried many of the cheese's that i made and we really liked them ,Yes this is a book for anyone making homemade cheese. easy to do .

My wife makes cheese at home from scratch. She has found this book to be a very useful recipe book that gives her great variety in what she produces!

Totally disappointed. Why put a picture of mimolette on the cover of the book and no recipe for mimolette inside?

Love this book about making cheese. I took a workshop with Janet Hurst to learn how to make mozzarella. Try it--you'll like it!

I love this book, it's beautifully done with lots of pictures stories and recipes. I can't wait to start making cheese.I would have like to have seen a list of required utensils at the beginning of the book to help me know what to have on hand before I get started.

para quellos que se están iniciando en el mundo del queso de forma casera, sin duda el libro ayudará, pero hay muchos otros con mejor información y mejores recetas.