Location: Grand Valley of Colorado's Western Slope
posted 1 year ago
I give this book 10 out of 10 acorns.
This is the third edition. Earlier editions had the title Cheesemaking Made Easy
If you have never made cheese, this book will help you succeed.
The author was a key player in the renaissance of artisanal cheesemaking in the USA, teaches classes in cheesemaking that people travel hundreds or thousands of milke to participate in. She continues her role in the artisanal cheesemaking renaissance.
She wrote this book with beginners in mind. The recipes are clear and easy to follow, and she includes the history/origins of each cheese, what milk it was traditionally made from. She also includes heirloom recipes other cheesemakers have shared with her, and "cheesemakers stories" throughout the book.
She provides information about what kinds of milk to use if buying milk at the grocery store, troubleshooting section, and resources.
She also has a website, New England Cheesemaking, where the recipes in the book are available for free, often times with more detail than in the book, and a rating of easy to difficult.
If you are the type who wants to follow the recipe every time or the type who gets an idea of the recipe and then wings it, this book is an excellent resource.
Best luck: satisfaction
Greatest curse, greed
If you are using a wood chipper, you are doing it wrong. Even on this tiny ad:
Bonny Convection Bench - 8 inch Rocket Mass Heater