Artisan Cheese Making at Home. Techniques and Recipes for Mastering World Class Cheeses by Mary Karlin

It is a step above the basic cheese making books. For example it says what culture to use, MA11 or whatever, not just Mesophilic or Thermophilic. I was reading one recipe where it said to age at 55degrees for 2 weeks and then raise the temperature to 65 degrees.

That is much more detailed than the other recipes that I have.

Thanks for the tip Tammy, are there also PH-markers in the recipes? And other cheeses compared with the basic books?

No ph markers. The only recipes I’ve ever seen with ph markers in a book is Mozzarella. There are some different cheeses than are in my other books. I found it interesting that there is a not a cheddar recipe, but there are a couple of different Jack recipes. Some of the other recipes have more than one version as well.