If you are only going to buy one cheese making book this may or may not be the one for you. If you want to deeply understand cheese making and take your cheese making to the next level, if you want to really understand each step in cheese making and how you can make it better next time or if something has not worked out quite right and you need to troubleshoot, this is the book for you. If you would prefer a simpler, perhaps less complex approach give Rick Carroll's book or Mary Karlin's book a read.
The first half of this book is devoted to all the details which are very useful in terms of understanding the recipes and the second half is the recipes. The recipes are as presented cheese types rather than names you might be familiar with: 1) fresh, acid, coagulated cheese, 2) brined cheeses, fresh and aged, 3) white mold, surface ripened cheeses, 4) washed rind surfaced-ripened cheeses, 5) blue cheeses, 6) stretched and kneaded pasta filata cheeses, 7) semihard to hard cheeses, and 8) extra hard grating cheeses. Now this presentation style may have you thinking, "hey, I just want to make XYZ cheese"; this presentation style is different from other cheese making books but it I think that it allows me to develop as a cheese maker and style my own cheeses in each category rather than trying to mimic my favorite cheeses. But, specific cheese names are discussed in the introduction to each cheese type to help you.
While some newbie cheese makers might be put off by the detail, I found that I was able to jump in after reading the first half of the book with fewer questions and more confidence than I found with other books. Most questions are answered in the first half of the book or in the introduction to each recipe. The first half contained useful tips such as pre-measuring all of your large packets into smaller quantities to preserve the integrity of the culture as well as save money, pouring diluted Calcium chloride and rennet over a skimmer, how-why-when to cut the curd, learning that there is no perfect bacteria or blend of bacteria for any single cheese (that's super nice to know as you compare different recipes!), and so on. The first half is 120 pages or so jammed packed with information to help you be successful and understand what you are doing and why. It's terrific!
Also, there are a number of tables and charts that are VERY USEFUL! The charts of cultures can eliminate some of the confusion regarding cultures used to make each type of cheese and what characteristics each can impart.
Bottom line: Terrific addition to the cheese makers' library.
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Detailed Information!
I got this book because I'm learning to make cheese. I have to say, I am so impressed with the wealth of information in this book! I've read parts of it but not the whole thing yet. What I have read was really helpful. I look forward to using the tips and tricks outlined in the book to improve my cheese making. I don't think I could do without this book. Get it, you won't regret it.
Top reviews from the United States
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- Reviewed in the United States on February 9, 2013
- Reviewed in the United States on September 13, 2013
- Reviewed in the United States on June 4, 2022
Making cheese is truly an art that brings Artisan Cheese to all tables. Century old quality cheese making is everything in this book. You don't need a Science Degree to make cheeses. Our ancestors have been making cheeses for thousands of years with just a few basic utensils. I was not sure if the book would be missing important information regarding the possesses of cheese making. To my surprise, the book covers a start to finish for success and everything you need to know. I feel confident this book is all I need to make high quality cheese that would impress all cheese lovers alike.
Best single book purchase for EVERYTHING Cheese!
Reviewed in the United States on June 4, 2022
I am glad I got this one!
Covers: Sanitation Recipes - Making Successful Storage Cellars - Testing Cheeses - Milks and Spices - Sciences and Safety - Formulas and Recipes.
I recommend this book to any serious cheese enthusiasts and artisan home cheesemaking.
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Top reviews from other countries
- Mr David J AllenReviewed in the United Kingdom on December 23, 2014
The best cheesemaking guide I've found to date...
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