What would you like to see in a cheesemaking book?

Gilles Laviolette wrote:Just a comment on fertilizer using whey , when I was making cheese we spread the whey in farmers land and the crops were about a foot higher! You can’t over do it, because it will burn like any fertilizer would!

There’s a slang expression among some American English speakers that includes “can’t overdo it” which could create misunderstandings leading to tragic results.
I’m just going to rephrase and reiterate, too much whey on the soil CAN , burn plants.

Be careful not to overdo it!

This book has been making a lot of progress.

Thanks so much everyone for your feedback!

I've written a bit more about the book and the upcoming Kickstarter for it in this thread here: https://permies.com/wiki/219046/Cheese-book-kickstarter-planning-thread

I'd greatly appreciate any feedback on the blurb, title, kickstarter ideas, and so on

I'm late to this thread but this is a wonderful niche book that will serve many. We milk goats for ourselves on our farmstead and I love getting crafty with cheese while not supporting the commercial dairy industry. BUT it must fit into my life pleasantly and I need to understand the processes well enough (what can be tweaked and what can't) without too many discouraging failures. I hope it lays flat/open.  I'll watch for your book!

I've done some research into cheese making, with zero experience.  I always get hung up on rennet: I don't like the idea of having to buy commercially and haven't seen much info on making it naturally at home

I would love to see different levels of ease and simplicity.  I like that you are including smaller batches and less than ideal conditions!  
I am curious about things and like to try them but don't always develop an interest.  I do, however, like building my library of reference
books for when I want to cook, create or try homemade.  If you had varying levels of difficulty, such as simpler cheeses with easy to find
ingredients and cooking instructions, as well as, more complex ones, I would buy your book as a reference.  You may market it as a
reference book for our libraries, too

I like recipes with great pictures, that highlight important steps of the recipe. An index for sourcing of supplies and/ or special ingredients is always helpful.  Maybe links for equipment discounts, or a venue where " members" can resell used equipment, molds, etc...

I read the kickstarter thread and another thread, but haven't seen anything with a current link for the book. Is there a link for someone who might want to buy the cheese book now?

I backed the Kickstarter for this book. In a recent update, Kate was just mailing out the last books. The pages for ordering the books still list it as a pre order. If you pre-order now, I would expect you would get the book before long.

The book is great!

pre-order the hardback edition here

pre-order paper back edition here.