200 Easy Home Made Cheese Recipes [Paperback]

I almost didn't purchase the book because of the title, thinking it was for beginners only, or that it might only contain kitchen recipes using cheese as an ingredient. However, this book is the real deal. As those of us who already make cheese know, cheesemaking IS fairly easy on the whole, thus the title. I think she was trying to remove some of the mystique of this ancient art, but if I had been her PR person, I would have insisted on a more worldly, much-deserved title acclaiming her incredible book. As a home cheesemaker striving for artisanal quality, I was wowed by her excellent recipes, (there really are a lot of hard-to find cheese recipes for those seeking to make lesser-know European style cheeses) , suggestions, information (ever spend days on a search engine trying to find out just how farmstead cheeses get those amazing rinds? You will now know! ), and yes, as a bonus, even some lovely meal-planning recipes to use up all this fabulous gourmet cheese you will be making. But cooking with cheese is not what the book is about. It is about making your own cheese from milk. Cheesemaking has been shrouded in secrecy, and has almost become a lost art in much of the world. It is a wonderful hobby, fairly easy, filled with benefits, and, up until now, filled with frustration in finding much advanced information. It is a real delight to find one source with so much information. The author is amazingly generous with her knowledge. She covers a lot of territory, with many pages for troubleshooting, and lots of helpful tips scattered throughout the book. The recipe list for how to make various cheeses is extensive, and covered here, more or less (Please forgive my typos):

Quark, Fromage Frais, Fromage Blanc, Cream Cheese, French Cream Cheese, Greek Island Mizithra, Shepherd's Mizithra, Vangelis' Sour Mizithra, Alpine Ziger, Traditional Ricotta, Sweet Ricotta, Chevre, Traditional Provencal Chevre, Brousse, Sheep's milk Brousse, Cottage Cheese, English Farmhouse Cheese, Fresh Goat cheeses, Mascarpone, and both Cow's and Goat's milk Faiselle,

Several versions of Mozzarella, plus Mozzarella di Bufala, Bocconcini, Provolone, Caciocavallo, Scamorza, Asadero, Kasseri, Saganaki,

Brie, Camembert, Camembert with Calvados, Coulommiers, Chaource, French Neufchatel, St.-Marcellin, Valencay, Ste-Maure, Selles-sur-Cher, Pouligny-St.-Pierre, Crottin, Goat Brie,

Castle-Blue, Cambozola, Gorgonzola, Fourme d'Ambert, Roquefort, Stilton, White Stilton, Blue Pyrenees, Bleu de Queyras,
Septomoncel,

Port Salut, Reblechon, Limburger, Meunster, Morbier, Brick, Taleggio, Monostorer, Esrom, Tilsit,

Colby, Edam, Gouda, Leiden, goat's Milk Gouda, Havarti, Raclette, Fontina, Bel Paese, Butter Cheese, Caciotta, Tomme,

Cheddar, Stirred-curd Cheddar, Chihuahua, Cheshire, Caerphilly, Emmental, Leerdemmer, Jarlsberg, Greyere, Appenzeller, Vacherin Fribourgeois, Wensleydale, Sheep's milk Wensdleydale, Cantal, Sbrinz, Manchego, Parmesan, Asiago, Piora, Kefalotyri, Romano, Pecorino Romano, Monterey Jack, Goat's Milk Cheddar, Goat's Milk Caerphilly, Lancashire, Montasio, Graviera, Derby, Ossau-Iraty, French Tomme, Raw milk Tomme, Colonia,

Feta, Paneer, Cumin Paneer, Queso Blanco, Halloumi, Libyan Sheep's Milk cheese, Tomme d'Arles, Chestnut Leaf-Wrapped goat cheese, Gjetost, Cabra al Vino, Handkase, Domiati, Gammelost, Liptauer,

Yogurt, Yogurt with skim-milk powder, Greek-style yogurt, Goat's milk yogurt with gelatin, Bulgarian-style yogurt, Yogurt cheese, Lebanese yogurt cheese, Labneh cheese balls, Kefir, Kefir grains, Kefir cheese,

Butter, Bacterially-ripened cream butter, Naturally ripened cream butter, Sweet cream butter,Ssalted butter, 19 different flavored Butters (such as morel mushroom butter, cranberry orange butter, etc!), Ghee, Cultured buttermilk, Buttermilk cheese, Buttermilk hand cheese, Sour cream, Creme fraiche, and Clotted cream!

This is simply the best hands-on manual for cheese-makers to come along in a long time! If I could only buy one book on cheesemaking, I would insist on two -this book and 'The Cheesemaker's Manual' by Margaret Morris. Even if you are a beginner you might quickly outgrow some of the other titles. This will last you through a lifetime of cheesemaking. I have made at least a dozen, and counting, of the more advanced recipes and found all of them to be excellent. Highly recommended!

I just finished my first attempt at making cheese from this book, and it was a complete and total success. I made the Ste. Maure and the Valençay goat cheeses. I was amazed that they turned out so differently since they started out with exactly the same curds, but the results were perfectly beautiful and delicious. I'm now trying to decide which cheese to try next, but I have total confidence that they will be equally as perfect. I have several other cheese making books, but I have found this one to be the most comprehensive, and now I also know it to be trustworthy in its recipes.

I have several cheese making books and didn't think I needed any more. A friend bought this book and lent it to me, even though I told her I had all the cheese books I needed. Then I started reading. I must disagree with the reviewer who didn't think this book was for beginners - I think it most certainly is. There are clear and detailed explanations and illustrations in pages 9 through 39. I've been making cheese for years, but had many "aha!" moments while reading through those pages. I immediately ordered my own copy.

Buy this book, and before you make your first cheese read these pages. Then you will understand what you are doing and why you are doing it from the beginning. I'm sure it will prevent a few spoiled batches of cheese. I wish I had had this book five years ago! It is well worth the investment, even for experienced cheese makers.

One aside - her cottage cheese recipe uses rennet and is quick to make, but I much prefer cottage cheese made without rennet. Without rennet, it has to sit for 24 hours to ripen and form curd, but it makes a more tender cheese, in my opinion. Don't let that stop you from getting this book. It has become my "go to" cheese book and it will be yours as well.