A Must For Any Cheesemaker!
This book takes pride of place in my cheesemaking book collection! It is a must have for anybody who really wants to make some seriously superb cheese. Clearly written with loads of recipes that gets you dreaming of your next cheese creation.
Love it & thank you Ricki.
Cheese Making is Not Easy
I purchased this book in order to take the plunge into cheese making. This book convinced me not to start. The combination of mandatory low temperatures and absolute sterile environment sounded unreal for most people's homes unless you live further north. I was disappointed.
In the Know
I am not normally one to mark inside a book but this book is getting margin marks, underlines and general used-edness. Love the idea of making cheese in my kitchen and I see it as not a possibility but reality now that I am in the know.
I love you, cheese, and Ricki!
Not so great
I was hoping for a little more, but this reads like most amateur recipes you will find on internet forums. There is no technical information, like WHY we are doing this step or that step and why the results might be if you vary it this way or that way, no PH targets, pressing weights are only give in "pounds" (which is a useless measure not knowing the area of your mold), sometimes just bad information (like how long to brine your gouda for). The result is that you are going to get wildly varying results and there is simply not enough information here to make good/consistent cheese without a lot of trial and error or learning from other sources. Save you money and consult the forums.