Here are links to a number of useful resources for the home cheesemaker, whether you are looking for books, resources or advice.
Home Cheese Making
Comments: This is a great book for beginners. It was formerly titled Cheesemaking Made Easy, and is now in its third edition. It contains a lot of recipes that are well tested and generally yield successful cheeses. And, it is a great introduction to the equipment, ingredients and processes of cheesemaking.
Author: Ricki Carroll
And That's How You Make Cheese!
Comments: A beginners book that covers some of the same topics as Ricki Carroll's book, but not in as much detail. It also has a number of recipes that vary just enough to give you an idea of how much flexibility you have in crafting your own favorites. The Caraway Swiss recipe is supposedly very good...I've got a round aging now!
Author: Shane Sokol
Publisher: Writer's Club Press
Making Great Cheeses at Home
Comments: Another good book for beginners. It contains some of the same content as Ricki Carrol's book. However, there are color photos that helped me out a lot. And, some of the recipes are different, giving you additional insight into the different ways a cheese can be made. Just one word of caution, some of the recipes either leave out steps, or assume you have enough experience to know what to do. You should probably be comfortable with the general cheesemaking process and have made a few cheeses before diving into this book. Still, a must have.
Author: Barbara Ciletti
Publisher: Lark Books
The Cheesemaker's Manual
Comments: This is a great book once you've made a few cheeses and want to start learning more details about the cheesemaking process, equipment and ingredients. About half the book is about the process of cheesemaking and about half is recipes.
Author: Margaret P. Morris
Publisher: Glengarry Cheesemaking & Dairy Supply
Comments: Another great book once you have a little experience. This is a book by a British author that focuses on British cheeses. But, let's face it the British make great cheese! A great book to learn more about Cheddar, Caerphilly, Cheshire, Leicester, Gloucester, as well as Gouda. The book focuses mostly on process, ingredients and equipment with just a few recipes.
Author: Kathy Biss
My second attempt at Stilton-style cheese. You can see the blue mold starting to form after about 4 days. At this stage, I put it in a plastic container and stored it in my mini-fridge at 55°F and about 90% humidity, turning 3-4 times a week, scraping mold from the exterior once a week. It is ready to eat in about 4 months.
Frankhauser's Cheese Site (lot of recipes and other good info)
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