Making Artisan Cheese: Fifty Fine Cheeses That You Can Make in Your Own Kitchen

The good news: I generally like the book. It has some recipes and other information that isn't included in Ricky Carroll's book.The bad news: The recipes are inaccurate and can't be trusted. They miss crucial steps, such as listing ingredients but failing to use them in the recipe, or are worded in such a way that the reader has to guess what to do. As one example, the recipe for Cotswold includes dried onions, but then the recipe doesn't say what to do with them or when to add them. If I have to go search the internet to double-check the recipes in this book, what's the point of having the book?Another suggestion for a future updated version: The steps of each recipe should be broken out into bullet points. It's hard to pick up where you last left off if you have to find your next step buried in the middle of a paragraph.

Respectable book that will introduce chefs & farm cooks to specific telemetry required for making cheese.Four stars because I think I want another cheese book. Not all species of stinging nettles will be fit for vegan rennet (cf. dogbane).

This is my favorite cheese making book so far. I'm new to cheese making but I have jumped right in and made several different varieties so far. The recipes in this book are workable, with clear instructions, findable ingredients, and home-appropriate outputs (no 5-20 lb cheeses!). I am a very visual person, and I do much better seeing exactly what I'm supposed to be doing if I'm trying a new-to-me process, and this book provides enough visual cueing for me to be successful. It's not overly illustrated, just adequately and clearly.

This is one of the few books on cheese making that really explains the basics in terms that non-kitchen crews can understand. It also does a fine job of explaining what makes a cheese a certian type. But, this is not just a beginners guide. It is a book that will keep you in cheese makingd from soft to hard. I am a terminal cheese foodie and have many books of this type, but the photographs and explanations make this one of the better basic guides then most.

You need to already know how to make cheese to understand the Recipies in this book. I was disappointed.

Good explanations and received.

If you like to see photos and good illustrations, this book has them. I have several books on cheese making but I love to look through this one just to see the photos! It's a good book that will suit both beginners and those looking for more recipes but, like others have noted, I think starting with Ricki Carrol's book on home cheese making is probably the best beginning primer I've seen yet.

This has some intriguing recipes, but is a little short on specific details. For an experienced cheesemaker, it lacks science.

goods as described, would benifit from better description of materials and suppliers

Good

Ok