Cheesemaking Made Easy: 60 Delicious Varieties

by Ricki And Robert Carroll Carroll

The "bible" of cheesemaking which includes equipment lists, ingredients explanations, step-by-step instructions, and a trouble-shooting chart, has sold more than 60,000 copies.

Genres: Cookbooks, Food, Cooking

144 pages, Paperback

First published January 1, 1982

Reviews

[Matthew Gatheringwater · Rating 4 out of 5]

Today, I shared my first attempt at cheesemaking--chrevre with herbs de provence--with my lesbian lunch group, which includes several foodies. It was quickly eaten and much complimented, and I have this book to thank. The instructions were clear and the recipes are arranged so that beginners can master skills gradually, hopefully leading to more and more complex cheeses. I probably won't attempt any of the hard cheeses in the book (I don't have the storage space and cheese presses can be expensive.) but with four ounces of chevre going for $7 at the market, I'll definitely be making cheese again next month.

[John · Rating 3 out of 5]

Where would I be without this?

[Brad]

I am somewhat obsessed with cheese. I figure its time to make my own, since I live in a constant state of anxiety that my local grocer will run out of cheese.

[Cara · Rating 4 out of 5]

Great book--bought later edition, which is called Home Cheese Making.

[Jessica Zu · Rating 4 out of 5]

I made a few cheeses from instructions of this book. I'll use it as a recipe book and buying guide for cheeses.

[Hesham Abd al-hady]

nothing