NEW! French magazine Profession Fromager, in partnership with Clauger, produced this "Cheese Ripening Guide," hailed by many experts as one of the best manuals available on the topic.
Step into the home cheese kitchen of a professional and learn how to make cheese -- one exciting, personal and practical lesson at a time.
Successful Cheesemaking® by Merryl Winstein: Step-by-Step Instructions & Photos for Making Nearly Every Type of Cheese, Two-volume set, 630 pages
"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.
"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.
"200 Easy Homemade Cheese Recipes" Second Edition, by Debra Amrein-Boyes: Includes comprehensive descriptions of basic cheesemaking steps and techniques.
Home Cheese Making *NEW* 4th Edition by Rikki Carroll: Includes recipes for 100 homemade cheeses and recipes for other dairy products.
"American Farmstead Cheese: The Complete Guide to Making and Selling Artisan Cheeses" by Paul Kinstead with the Vermont Cheese Council: A comprehensive guide to farmstead cheese.
"The Home Creamery" by Kathy Farrell-Kingsley: Chapters include: Setting up your home creamery; Cultured dairy products; Soft, unripened cheeses.
