The Complete Idiot's Guide to Cheese Making

Front Cover
Penguin, 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


What people are saying - Write a review

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


Chapter 1A Meetingwith theBig Cheese Chapter 2 Where Cheese Comes From Chapter 3 The Cheesemakers Toolbox
Chapter 4Cheese byDirect Acidification
Cultured Cheese and Conventional Cheese Making

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