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| Home Cheese Making: Recipes for 75 Delicious Cheeses | 
 enlarge | Author: Ricki Carroll
Publisher: Storey Publishing, LLC
Category: Book
List Price: $16.95
Buy New: $10.95
You Save: $6.00 (35%)
New (38) Used (11) from $9.99
Avg. Customer Rating:  38 reviews
Sales Rank: 2405
Media: Paperback
Edition: 3
Number Of Items: 1
Pages: 224
Shipping Weight (lbs): 0.9
Dimensions (in): 8.8 x 7 x 0.8
ISBN: 1580174647
Dewey Decimal Number: 637.3
UPC: 037038174649
EAN: 9781580174640
ASIN: 1580174647
Publication Date: October 14, 2002
Availability: Usually ships in 1-2 business days
Condition: Brand New, Perfect Condition, Please allow 4-14 business days for delivery. 100% Money Back Guarantee, Over 1,000,000 customers served.
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| Customer Reviews:
 Home Cheese Making July 9, 2008
1 out of 1 found this review helpful
As a novice at making cheese this book has given me the confidence I needed to give it a try. My daughter and I had a wonderful Saturday afternoon making Mozerella and Ricotta cheeses. The book is great.
very beneficial book for us newer cheesemakers. July 7, 2008
This book is easy to read and follow. I definitely won't be making all these cheeses but there are basic favorites.
Great cheesemaking reference June 8, 2008
This book was recommend in a class I took on cheesemaking at Whole Foods. It's a great reference. I haven't made anything yet but it seems easy to follow and not too complicated.
Great Book May 25, 2008
1 out of 2 found this review helpful
Easy to follow directions, lots of recipes that a busy person can do too. Love the Muenster recipe!
Easy Read, Fascinating, and (a little) Intimidating May 20, 2008
4 out of 4 found this review helpful
Home Cheese Making / 1-58017-464-7
I bought this book planning to start making my own cheeses. The book is a fascinating read and is very easy to read and understand. The pictures are clear and precise, and I actually feel that I understand what is going on in the pictures (not often the case with do-it-yourself books!). The recipes (of which there are many) are fun to read and are interspersed with little testimonials of people who have found the joy of cheese making - and, in many cases, have made a business out of their new joy.
Though this is through no fault of the book, I do find that I am a little intimidated. The book is very clear and up-front about the equipment and materials which need to be purchased before making a certain types of cheese. I appreciate the book's candor - I would not appreciate it if I got started and only then found out I needed to buy a lot more equipment than I had thought. The book is also exceedingly clear about the conditions the cheese must be made in and aged in, and the amount of time and investment which goes into good cheese. All this has made me a bit worried and I don't believe I'm currently ready to start cheese making - at least not in my tiny apartment kitchen! However, I still enjoy pulling this book out on rainy days and reading and dreaming about the future. That, in of itself, makes it a good purchase for me.
I will also add that this is a great resource on cheese, period, and not just on cheese making. Thanks to this book, I understand the names and ingredients of the cheeses at the local organic market (chevre, anyone?) and I'm not so afraid to try them. I may not make cheese at home for awhile, but at least this book has given me a greater appreciation of cheeses in general, and I appreciate that.
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