We were inspired to buy this book after reading Barbara Kingsolver's book, Animal, Vegetable, Miracle—the tale of the year she and her family spent eating locally. Hearing about their homemade, 30-minute mozzarella (accompanied by homemade bread or tomatoes and basil fresh out of their garden), had our mouths watering.
The book contains 75 cheese recipes as well as all the information about ingredients, equipment and techniques that a novice needs to get started. (You can use any kind of milk, except ultra-pasteurized.) It includes recipes for all types of cheeses, including soft cheese, hard cheese, Italian cheese, whey cheese, bacteria- and mold-ripened cheese, goat's milk cheese, as well as recipes for other dairy products such as buttermilk, sour cream, kefir, etc.
This book has become a cheese making classic. Author Ricci Carroll is the founder of the New England Cheesemaking Company in Ashfield, Massachusetts. She has supplied home cheese makers with information and equipment since 1978.
©2002. Paperback. 278 pages.