Mastering Artisan Cheesemaking: The Ultimate Guide for Home-Scale and Market Producers Paperback – 26 June 2013

The book is very different as compared to what I expected. It is also very different as compared to a number of other books that focus on different recipes without giving the reader a better understanding of the science behind cheese making.The book is very well organized and covers a lot of the basics, including what happens at the different stages of cheese making including acidity levels, etc. Also, the unique feature of the book is that it does not focus on specific recipes for each cheese, but divides into categories of cheeses based on identifiable characteristics, such as washed curds, etc. It helps a beginner like me to understand what makes certain cheeses similar to others.Also, one of the things I have got from the book is that you need not be tied down to a specific recipe and it encourages the reader to experiment and learn by trying out different approaches. I think this gives a much more fuller understanding which I have not seen in several other resources.My biggest takeaway from the book is that when making cheese, the details, such as acidity levels, size and uniformity of the curd, the rate of heating, etc. are vary important and need to be fully understood to be able to make consistent, good cheeses.

Each and everything you should know before making cheese....