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Home Cheesemaking

Step-by-Step Cheese Making for the Beginner to the Expert

Item Number: BF353


In Stock! Ships from Northern CA.


In Stock! Ships from Northern CA.


By Ricki Carroll

This classic home cheese making primer has been updated and revised to reflect the increased interest in artisanal-quality cheeses and the availability of cheese making supplies and equipment. Here are 85 recipes for cheeses and other dairy products that require basic cheese making techniques and the freshest of ingredients, offering the satisfaction of turning out a coveted delicacy.

Profiles of home cheese makers and artisan cheese makers scattered throughout the text share the stories of people who love to make and eat good cheese.

  • Getting started – equipment, ingredients and techniques
  • Step-by-step recipes for farmhouse cheddar, gouda, fromage blanc, queso blanco, marscarpone, ricotta, and 30-minute mozzarella
  • Recipes for dairy products include crème fraîche, sour cream, yogurt, keifer, buttermilk, and clotted cream
  • 60 recipes for cooking with cheese

Softcover. 278 pages. Storey Publishing, LLC 2002.


Book Format Softback Year Published 2002
Book Format Softback
Year Published 2002

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Shipping Weight: 1.25 lbs. Dimensions: 9"L x 7.25"W x 1"H


A great read!

Even when I'm not actively making cheese, I can't stop reading this! Maybe I'm just a cheese nerd, but I find the science behind the cheesemaking fascinating!

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More great recipes

I was excited to get this book and expand upon my cheese-making base knowledge. This book does not disappoint! Ricki Carroll explains everything well.

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