Mastering Artisan Cheesemaking: The Ultimate Guide for Home-Scale and Market Producers

I've used this from the time shortly after I started to make cheese and outgrew Rikki Carol's excellent starter book and it continues to educate me to the current day. A truly awesome book and unrivaled in my humble opinion. If I could recommend just one book for the enthusiastic home cheesemaker out of the dozen or so I've accumulated to date, this would most certainly be it. From the basic to the technical and all in an easy to understand and well-presented book. Includes all the guidance on ingredients and techniques you may ever need together with a comprehensive number of well-presented recipes that never leave you guessing. A little more expensive than most but this little gem just proves the saying - on this occasion, you really do get what you pay for.

To me the best book on cheese making. As a novice cheese maker I have read many books on cheese making. This book answered all my questions in a concise, informative and uncomplicated manner. A great reference for both amateur and experienced cheese makers.

I have a lot of cheese books. This one is the best and full of really great information. Explains everything you need to know about making cheese at home. It’s not a quick read. It’s really a great reference book. Has information in it that is essential to know if you want to make good cheese at home.

A truly excellent book for an aspiring professional, or anyone who wants not just recipes but some science too. Much more detailed that any other mass market book in English. The author is also amusing, engaging and informative, and the recipes work.

Nice book. A strange layout that takes some getting used to. Good recipes and full of information.

I have read this book cover to cover. When it get to the science bit of cheese making it can feel a bit over baring but when you come to the recipes it all makes seance. The background information she has provided is essential!! Great book and good luck!! Happy cheesing.

Like professional Chef i read many books, and this one is one of the best that i can advice. Recipes are described precisely and well explain

An absolutely brilliant book ! Everything you need to know to take you into the world of cheese making

The book is very different as compared to what I expected. It is also very different as compared to a number of other books that focus on different recipes without giving the reader a better understanding of the science behind cheese making. The book is very well organized and covers a lot of the basics, including what happens at the different stages of cheese making including acidity levels, etc. Also, the unique feature of the book is that it does not focus on specific recipes for each cheese, but divides into categories of cheeses based on identifiable characteristics, such as washed curds, etc. It helps a beginner like me to understand what makes certain cheeses similar to others. Also, one of the things I have got from the book is that you need not be tied down to a specific recipe and it encourages the reader to experiment and learn by trying out different approaches. I think this gives a much more fuller understanding which I have not seen in several other resources. My biggest takeaway from the book is that when making cheese, the details, such as acidity levels, size and uniformity of the curd, the rate of heating, etc. are vary important and need to be fully understood to be able to make consistent, good cheeses.

il y a tout dans ce livre et cela est vraiment bien expliqué! rapport qualité prix excellent! je recommande vivement!!!

Mit SEHR weitem Abstand das beste Buch zum Thema Käseherstellung, was ich bisher gefunden habe! --- Alle deutschen Bücher waren mehr oder minder ne schlechte Sammlung von "Rezepten" aus dem Internet. Teils mit fehlenden Mengenangaben und unterirdisch übersetzt. Dort wurden auch teilweise 130 Rezepte angepriesen, wobei sie fast identisch waren. Frischkäse mit Schnittlauch, dann wieder mit Knoblauch, dann Pfeffer (3 Rezepte)... Oder es gab Bücher die sehr allgemein über Käseherstellung sprachen oder Rezepte von Käse, von dem noch nie einer gehört hat umd die üblichen fehlten. Meist komplett ohne Bilder und mit riesengroßer Schrift, um die Seiten voll zu machen. Nun zu diesem Buch: Es ist leider auch keine Rezeptsammlung wie ich gehofft habe, sondern auch recht allgemein gehalten, dabei aber SEHR gut gemacht im Gegensatz zu dem deutschen Schrott. Sehr gute Erklärungen, hochwertige Bilder und viele Seiten mit normaler Schrift. Also wirklich INHALT! Es werden die einzelnen Schritte bei der Herstellung der verschiedenen Arten von Käsen detailliert beschrieben, inklusive PH Werte, falls die jemand wissen möchte. Allerdings wird mehr die Art der Käsesorte beschrieben. Also statt "Parmesan macht man so und so" Wird beschrieben, wie man Hartkäse macht und wie sich die verschiedenen Kulturen etc. auf das Endergebnis auswirken. Zwar nicht exakt, was ich gesucht habe, aber so gut, dass ich es als einziges Buch bisher nicht komplett enttäuscht zurückschicken werde!

Mary Karlin has presented here a book that will take you in steps from Beginner to Advanced cheese making. She has good clear instruction and a great selection of recipes, and technical info. The profiles of various Cheesemakers are a fun part to read. The only thing I found annoying is her repeated recommendation of Diamond Brand Kosher Salt. Not a brand that is readily obtainable outside the US and there are plenty of others brands to choose from.

Describe a detalle la fabricación de quesos y la tecnología detrás de esta. Ademas las ilustraciones están muy bien hechas