The Complete Idiot's Guide to Cheese Making [Mass Market Paperback]

James R. Leverentz (Author)

Book Description

Series: The Complete Idiot's Guide | Publication Date: May 4, 2010

Become a cheese gourmet.

The Complete Idiot's Guide(r) to Cheese Making is for both the hobbyist who will enjoy this traditional skill and organic food enthusiasts interested in wholesome, additive-free foods, offering readers the step-by-step process for making all variety of cheeses.

?Covers the processes of creating Mascarpone, Ricotta, Neufchatel, Queso Fresco, Farmhouse Cheddar, Monterey Jack, Colby, Traditional Cheddar, Feta, Gouda, Havarti, and many more cheeses

?The author created and sells a cheese-making kit voted best in the country by The Wall Street Journal

?The eat-local movement, along with recent food-safety scares, has piqued an interest in producing one's own cheese

Product Details

• Reading level: Ages 18 and up
  
• Mass Market Paperback: 208 pages
• Publisher: Alpha (May 4, 2010)
• Language: English
• ISBN-10: 1615640096
• ISBN-13: 978-1615640096
• Product Dimensions: 9.1 x 7.3 x 0.5 inches
• Shipping Weight: 11.2 ounces (View shipping rates and policies)
• Average Customer Review: 3.9 out of 5 stars  See all reviews (7 customer reviews)
• Amazon Best Sellers Rank: #131,875 in Books (See Top 100 in Books)
  • #48 in Books > Cookbooks, Food & Wine > Cooking by Ingredient > Cheese & Dairy

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Customer Reviews

Most Helpful Customer Reviews

29 of 31 people found the following review helpful:

5.0 out of 5 stars Generous details for beginners!, September 9, 2010

By 

Bridget Forestcats "norwegies" (Montclair, CA United States) - See all my reviews

This review is from: The Complete Idiot's Guide to Cheese Making (Mass Market Paperback)

Well I'm all of 4 months into my cheese making hobby, joined a 'herd share' in order to get raw milk as well.
This book offers plenty of practical advice that I can read over and over until I feel brave enough to head onto the next recipe. There is something to learn each time I attempt a recipe and found the most important practical advice that spoke to me. You need to have patience to make cheese. Maybe other books mention this but I finally heard it when I read it here. The practicality of this book takes away the idea that you need to learn some ancient magic to be successful.

When you are ready to start making cheese this book is an excellent starting place!

26 of 28 people found the following review helpful:

5.0 out of 5 stars Review by a Cheesemaking Teacher, January 20, 2011

By 

Gianaclis Caldwell "Gianaclis" - See all my reviews
(REAL NAME)   

Amazon Verified Purchase

This review is from: The Complete Idiot's Guide to Cheese Making (Mass Market Paperback)

As a licensed cheesemaker, author (The Farmstead Creamery Advisor) and instructor on cheesemaking, I like to buy and personally review all cheesemaking books. This is a great one! Very few make my recommendation list, but James Leverentz's book will be at the top! It is easy to read, logically presented, and best of all includes some secrets and tidbits of advanced techniques that will help prevent frustration when making cheese. While it is always tricky to avoid giving beginning students too much information, by withholding some of this more complicated information, the student will most certainly have questions and problems that they would not be able to answer and solve. Great job Mr. Leverentz! PS, we also always recommend your company, Leeners Supply.
Gianaclis Caldwell

21 of 22 people found the following review helpful:

5.0 out of 5 stars Best ever and simple, October 11, 2010

By 

Susan L. Leao "Susan Leao Clinical Hypnothera... (Montague, Ca) - See all my reviews
(REAL NAME)   

Amazon Verified Purchase

This review is from: The Complete Idiot's Guide to Cheese Making (Mass Market Paperback)

This book was recommended by a lovely lady that taught a cheese making class....she indicated that it gave the most direct, simple clearest information in reference to cheesemaking she had ever found (she had been making cheese for 25 years.)
I work with raw milk and every recipe that I have tried has worked beautifully....I highly recommend this book to the novice as it gives explicit information about potential trouble shooting for things that didn't work as well as thought.