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.

Shipping Weight: 1.25 lb

Dimensions: 9.0"L x 7.25"W x 1.0"H