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2 Reviews
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Average Customer Review
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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
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...
Published on January 28, 2008 by Diane
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32 of 34 people found the following review helpful:
2.0 out of 5 stars
Not for the best for small scale cheese making
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.
Published on January 25, 2005 by S. Lane
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32 of 34 people found the following review helpful:
2.0 out of 5 stars
Not for the best for small scale cheese making,
By
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,
By Diane (Pacific Northwest) - See all my reviews
Amazon Verified Purchase(What's this?)
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.
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Practical Cheesemaking by Kathy Biss (Paperback - August 1, 2002)
$25.00
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