HOME-MADE CHEESE - by Paul Thomas
This beautifully illustrated and well written hardback book shows you how to make more than 40 dairy products, including butter, cream and yogurt as well as fresh, soft, hard, ripened, matured, lactic and mould-ripened cheeses.
An expert's step-by-step guide, from renneting, cutting and milling to draining, salting, pressing and maturing.
More than 475 photographs highlight and demonstrate key techniques.
Simply put, one of the most informative books you'll ever read on cheesemaking. If you're new to cheesemaking, or have been making cheese for a while but wish to learn more complex skills, then this is the book for you.