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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

Publisher:Storey Books

Link: New England Cheesemaking Company

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

Link: iUniverse.com

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

Link: Amazon.com

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

Link: Glendarry Cheesemaking & Dairy Supply

Practical Cheesemaking

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

Publisher: Crowood

Link: Amazon.com

Books on Home Cheesemaking: 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 Publisher:Storey Books Link: New England Cheesemaking Company 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 Link: iUniverse.com 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 Link: Amazon.com 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 Link: Glendarry Cheesemaking & Dairy Supply Practical Cheesemaking 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 Publisher: Crowood Link: Amazon.com	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.
Home Cheesemaking Resources: These websites offer recipes, equipment, ingredients, inspiration, advice and other useful resources for home cheesemakers. New England Cheesemaking Company Dairy Connection Glendarry Cheesemaking & Dairy Supply Fias Co Farm Cheesemaking Made Easy The Cheese Supply Recipes from the Gourmetsleuth.com Recipes from Jack Schmiddling Frankhauser's Cheese Site (lot of recipes and other good info) SmallDairy.com The Artisan Cheesemaker
Rick's Discussion Forum Here you will find my personal records and notes from my home cheesemaking adventures. While I use this site mostly to keep notes for myself, feel free to post your own topics or comment on mine. Feel free to give or get advice. Rick's Discussion Forum

Cheesemaking Resources

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