This is a very useful and technically informative book for the amateur cheese-maker.
The descriptions of different kinds of cheese, and how they are made, as well as their regional origins, are clear and inspiring.
The cheese-making recipes are easy, brilliantly illustrated with colour photos, and step-by-step fool-proof!
The interviews with cheese-makers and other kinds of cheese experts, some of whom started as DIY amateurs themselves, are fascinating, and very helpful.
The emphasis on safety (considering the potential risks of bad bacterias with live-culture food) is commendable.
A great book!