Top critical review
19 people found this helpful
not detailed enough
on 28 June 2011
Very annoyed with this book. I admit the recipes are good, lots of different types of cheese are mentioned. However, the author has not bothered to mention what TYPE of starter should be used for the different types of cheese. This is ridiculous. You cannot just use any starter culture but from reading this you think you could. Furthermore, it doesn't give any information on the types of mould cultures needed for different cheeses with mould rinds or veins (camembert, brie, blues all need specific moulds) as each mould culture has very different charachteristics and flavour.
All you are told is go get a starter ..... and a mould culture .... em, what kind??
I think this oversight makes this book basically useless unless you are an experienced cheesemaker who already knows these details.