I'm a total nerd and this book was very science heavy. It's more than you can possibly ever want to know about cheese making, but it certainly helps you understand the science about it and why things can go wrong and what to do to fix problems. I like that the "recipe" section is very loose and gives you and general type of cheese to make, but encourages you to be creative. I can't wait to make some cheese! I'm really glad I bought this book and know I will come back to it time and time again for reference.
Gianaclis Caldwell is undoubtedly an accomplished and knowledgable farmer and cheese maker! This book is crammed with information and very professional. I am thankful for it! Here's the but...I think her cheesemaking heart is in a chemistry lab with umpteen meters, producing artisan goat cheeses for competitions. My cheese making heart is in the Alps, with a copper kettle and wood fire, producing cheese for my family from our good cow.
More importantly, this is the sort of book that may boggle beginners by giving all the details necessary to become a creative master of the art. Believe the title! Any batch of cheese has about 5492 ways it can go wrong. Caldwell will help you know which one you're looking at, how to adjust next time with precision, and make creative refinements. But there is so much to learn about making cheese that there is no shame in starting with a recipe and following it cluelessly and slavishly. Once you've done that, you'll love the expert advice here. If you sort of wish you'd majored in chemistry or microbiology, you'll be thrilled. If you sort of wish you were hiking the Alps, you'll still appreciate the beautifully, even lovingly, presented details.
Whether you are a first time cheesemaker or an artisan producer, this book is full of guidance and of the chemistry behind cheesemaking. Be prepared for an intriguing and comprehensive read that you will be sure to add to your library. Thank you Gianiclis for taking the time to share you expertise!
Extremely helpful book. I enjoy learning the science behind the process of making cheese and this one is very thorough. It is not merely a recipe book, but it shows how to make each category of cheese and how to tweak it to make the different variations. I will definitely be using this one as a reference book in the future.
I may never become a cheese maker myself but Caldwell's book is a fascinating read covering both the science and the art of the process. I will certainly keep this one just in case I want to turn out a wheel of blue cheese or crave some fresh, home-made Mozzarella!