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Education/Books

Education/Books
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Culture Magazine

Culture: the word on cheese is America's first and best magazine devoted to the love of cheese. Current Issue Autumn 2014, recent issues Spring 2014 (SALE price $6.95) and Summer 2014 (SALE price $6.95) issues currently available.

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Mastering Artisan Cheesemaking by Gianaclis Caldwell

"Mastering Artisan Cheesemaking: The Ultimate Guide for Home-Scale and Market Producers" takes cheesemakers from their first, simple recipes to ultimately creating their own, unique masterpiece cheeses. 

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The Cheesemaker's Manual

"The Cheesemaker's Manual" 4th Edition by Margaret Peters-Morris: This manual was written from material that Margaret accumulated over several years of cheesemaking and exchanging information with other cheesemakers and professionals within the industry.

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200 Easy Homemade Cheese Recipes

"200 Easy Homemade Cheese Recipes" by Debra Amrein-Boyes: Includes comprehensive descriptions of basic cheesemaking steps and techniques. Features information on, and illustrations of, all the necessary techniques, equipment and tools for the home cheesemaker. 

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Home Cheesemaking

"Home Cheesemaking" 3rd Edition by Rikki Carroll: Includes recipes for 75 homemade cheeses; recipes for other dairy products, including crème fraiche, sour cream, yogurt; 60 recipes for cooking with cheese; tips from cheesemakers.

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American Farmstead Cheese

"American Farmstead Cheese: The Complete Guide to Making and Selling Artisan Cheeses" by Paul Kinstead with the Vermont Cheese Council: This comprehensive guide to farmstead cheese explains the diversity of cheeses in terms of historical animal husbandry, pastures, climate, preservation and transport.

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The Home Creamery

"The Home Creamery" by Kathy Farrell-Kingsley: Chapters include: Setting up your home creamery; Cultured dairy products (yogurt, kefir, buttermilk, crème fraiche, sour cream, etc.); Soft, unripened cheeses (cream cheese, cottage cheese, ricotta, goat cheese, mozzarella, etc.) 

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