Books

NEW ITEM! Written by Sebastian Roustel and published by French magazine Profession Fromager, "Pressed cheese Step-by-step" is a practical cheesemaking guide offering precise steps for a wide variety...

French magazine Profession Fromager produced this "Soft cheese Step-by-step" cheesemaking guide. From the publisher: Making soft-paste cheese is one of the most delicate processes for cheesemakers...

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.  From the...

"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...

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

Step into the home cheese kitchen of a professional and learn how to make cheese -- one exciting, personal and practical lesson at a time. "Mastering Basic Cheesemaking" takes the reader through the...

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

Home Cheese Making *NEW* 4th Edition by Rikki Carroll: Includes recipes for 100 homemade cheeses; recipes for other dairy products. Author Rikki Carroll shares recipes for creating timeless classics...

"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...