Customer Reviews

Cheesemaking Made Easy: 60 Delicious Varieties

5 star:		(4)
4 star:		(2)
3 star:		(3)
2 star:		(1)
1 star:		(0)

 

 

I bought this book along with Barbara Ciletti's "Making Great Cheese" (out of print at the time of this review) and Shane Sokol's "And That's How You Make Cheese!" While this book was good and had many recipes, "And That's How You Make Cheese!" was easier to start with. It has easier, fully explained recipes. It does have fewer recipes, about 30, but all the popular cheeses are included. In short, this is a good book for the experienced, but if you are just starting, try "And That's How You Make Cheese!" first. Or buy both like I did, they'll compliment well.

Once upon a time, I tried to get my hands on cheesemaking. Having mastered winemaking and homebrewing with some success and being an avid hobby chef, I thought that can't be too difficult. However, after having bought some basic supplies, I quickly realized that the process of making cheese is far from trivial.
Then I got this book, which was very enlightening in terms of my understanding of how cheese is made, but it helped me little to improve my cheesemaking skills. The best advice I ever got in that pursuit was talking to a Swiss "Senn" in the Glarner Mountains and then I gave up on cheesemaking....
In summary: a nice book if you want some insight into the cheesemaking process, but on the "how-to" side, the book is of limited use once you have gone past your first steps.

I would have liked to have been told that Cheesemaking Made Easy is basically the same book as Home Cheesemaking (by same author), only the latter is new and improved. This is not made clear on the website, and I unfortunately ordered both.

The thing I love about this book is that it led me to be realistic about the kinds of cheeses I wanted to make. I had big dreams when I decided to make cheese, and I would have invested unnecessarily in a lot of equipment that I would never have used. Some kinds of cheeses are just not suited for making at home.

This book got me started in cheesemaking. I have tried hard to find more advanced books, but I have a fondness for the one that got me going. It is simple to follow, covers a wide variety of styles, but lacks in that it only covers some of the basics, and actually diverges from some of the classic techniques. A very good start for someone interested in this topic.

This is a wonderful introduction to cheesemaking. As noted in another reader's review, the authors are pragmatic and candid: they tell you what's involved so you won't get in over your head because of ignorance. The authors also offer cheesemaking workshops, including both beginner and intermediate.

Great book for home cheesemakers. I started out on the internet on Rikki
Carroll's website [...] and learned a lot to start off.The book gives you more detail and lots of recipes to try..Highly Recommended!

I was a new cheesemaking enthusiast when I purchased that book along with a lot of equipment in order to start my cheesemaking hobby. As it brought me the more fundamental aspects of cheesemaking, it also lacked the technical information needed once I was past the "novice" stage. I find now that it is nice to lend out to other new persons involved in cheesemaking, but in a few words...it just sits there on the back of my cheesemaking shelf. I don't want anyone to think the book is bad...I just want them to know it's limitations. For further commentary, please feel free to E-mail me

I am so psyched to make cheese! The instructions are clear and easy to follow and the entire book is so appealing.

very informative book for learning only the preliminary how-to's