Practical Cheesemaking [Paperback]

Kathy Biss (Author)

Book Description

Publication Date: August 1, 2002

Practical Cheesemaking gives detailed advice on all aspects of the complex cheesemaking process for both the commercial cheesemaker in the dairy and the enthusiastic amateur in the kitchen. Topics covered include necessary equipment and ingredients; scientific processes explained; hygiene and control tests; storage, grading, and packing; and some tempting cheese recipes. Whether you are making cheese for commercial reasons or simply for your own use, Practical Cheesemaking will help you to produce a cheese that you will be proud to serve or to sell.

Editorial Reviews

About the Author

Kathy Biss has a National Diploma in Dairying. With five years' experience in the dairy industry, she went on to teach dairy subjects at Cannington College in Somerset. She undertook dairy advisory work and helped milk producers [including the States of Guernsey Dairy] to get the most from their yields. Kathy now manufacturers her own cheese and gives local cheesemaking demonstrations.

Product Details

• Paperback: 144 pages
• Publisher: Crowood Press (August 1, 2002)
• Language: English
• ISBN-10: 1861265530
• ISBN-13: 978-1861265531
• Product Dimensions: 8.5 x 6.3 x 0.4 inches
• Shipping Weight: 8 ounces (View shipping rates and policies)
• Average Customer Review: 3.0 out of 5 stars  See all reviews (2 customer reviews)
• Amazon Best Sellers Rank: #1,200,359 in Books (See Top 100 in Books)

Customer Reviews

Most Helpful Customer Reviews

32 of 34 people found the following review helpful:

2.0 out of 5 stars Not for the best for small scale cheese making, January 25, 2005

By 

S. Lane "lane_s83" (Australia) - See all my reviews
(REAL NAME)   

This review is from: Practical Cheesemaking (Paperback)

I borrowed this book from the library and I was glad I didn't
buy it.

It focusses on the process for making hard, pressed cheeses.
I much prefer Ricki Carrols book for acccessible information pertinant to someone making small quantities of lots of different varieties of cheese.

11 of 11 people found the following review helpful:

4.0 out of 5 stars very good for those who want to make specific cheeses, January 28, 2008

By 

Diane (Pacific Northwest) - See all my reviews

Amazon Verified Purchase

This review is from: Practical Cheesemaking (Paperback)

Kathy Biss is from Scotland, so most of the cheeses she makes tend to be the typical U.K. style -- as the previous reviewer mentioned, they tend to be hard pressed cheeses. Dairy goat folks don't tend to like this book because it doesn't speak to their needs. However, if you want to make English-style cheeses, you will be happy to find acidity values, tips and instructions that you won't find in other home cheesemaking books.