The Complete Idiot's Guide to Cheese Making

Front Cover
DK Publishing, May 4, 2010 - Cooking - 208 pages
Become a cheese gourmet. The Complete Idiot's Guide® to Cheese Making is for both the hobbyist who will enjoy this traditional skill and organic food enthusiasts interested in wholesome, additive-free foods, offering readers the step-by-step process for making all variety of cheeses. ?Covers the processes of creating Mascarpone, Ricotta, Neufchatel, Queso Fresco, Farmhouse Cheddar, Monterey Jack, Colby, Traditional Cheddar, Feta, Gouda, Havarti, and many more cheeses ?The author created and sells a cheese-making kit voted best in the country by The Wall Street Journal ?The eat-local movement, along with recent food-safety scares, has piqued an interest in producing one's own cheese

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best cheese book yet. Complete details organized

User Review  - mollieb1 -

I love the details and the scientific approach. Very understandable and the recipes incorporated along the way are great. Read full review

Cheesemaking book

User Review  - darlingdixiedonkeys -

Quality product for beginner cheesemakers.....HIGHLY recommend! Read full review

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About the author (2010)

James R. Leverentz is president and founder of Leeners, established in 1996, which is reintroducing consumers to food processes that have been absent from most home kitchens for decades. An expert on fermented foods, Jim holds classes on cheese making and sells supplies to make other fermented foods, including mustard, root beer, bacon, and corned beef brisket as well.

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