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on 14 May 2013
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!
4 people found this helpful
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on 25 February 2015
Very good book and would work great in conjuction with a cheese making course
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on 21 August 2015
Tells you all you need to know with helpful explanations and some recipes
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on 21 October 2013
contains useful interviews with artisan cheese producers so you get insider tips and their perspective on cheese making. Good recipes
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on 27 December 2012
The book gives some very interesting insights into cheese making, I think it would be interesting for those who are just interested in cheese, are thinking about making cheese, or who are already dedicated cheese makers.
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