The Complete Idiot's Guide to Cheese Making: Create Delicious Artisan Cheeses at Home

by James R. Leverentz

Become a cheese gourmet.

The Complete Idiot's Guide(r) to Cheese Making is for both the hobbyist who will enjoy this traditional skill and organic food enthusiasts interested in wholesome, additive-free foods, offering readers the step-by-step process for making all variety of cheeses.

•Covers the processes of creating Mascarpone, Ricotta, Neufchatel, Queso Fresco, Farmhouse Cheddar, Monterey Jack, Colby, Traditional Cheddar, Feta, Gouda, Havarti, and many more cheeses

•The author created and sells a cheese-making kit voted best in the country by The Wall Street Journal

•The eat-local movement, along with recent food-safety scares, has piqued an interest in producing one's own cheese

Genres: Food

208 pages, Paperback

First published May 1, 2010

Reviews

[Deborah Niemann · Rating 5 out of 5]

Excellent book for the beginning cheesemaker. I've been making cheese for ten years and have never been able to recommend without reservations a book for beginners before this one came along.