Before you venture into this exciting world of artisan cheesemaking, think about obtaining the right information so your first cheese making experiences are great ones. One cannot have too many books. There are some excellent books listed below. If they are a bit overwhelming and you'd like to know which one(s) to procure, feel free to email me and I will quickly reply with some advice.
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Artisan Cheese Making at Home by Mary Karlin
Artisan Cheese Making at Home is the most ambitious and comprehensive guide to home cheese making, filled with easy-to-follow instructions for making mouthwatering cheese and dairy items. Renowned cooking instructor Mary Karlin has spent years working alongside the country’s most passionate artisan cheese producers—cooking, creating, and learning the nuances of their trade. She presents her findings in this lavishly illustrated guide, which features more than eighty recipes for a diverse range of cheeses: from quick and satisfying Mascarpone and Queso Blanco to cultured products like Crème Fraîche and Yogurt to flavorful selections like Saffron-Infused Manchego, Irish-Style Cheddar, and Bloomy Blue Log Chèvre.Artisan Cheese Making at Home begins with a primer covering milks, starters, cultures, natural coagulants, and bacteria—everything the beginner needs to get started. The heart of the book is a master class in home cheese making: building basic skills with fresh cheeses like ricotta and working up to developing and aging complex mold-ripened cheeses. Also covered are techniques and equipment, including drying, pressing, and brining, as well as molds and ripening boxes. Last but not least, there is a full chapter on cooking with cheese that includes more than twenty globally-influenced recipes featuring the finished cheeses, such as Goat Cheese and Chive Fallen Soufflés with Herb-Citrus Vinaigrette and Blue Cheese, Bacon, and Pear Galette. (hardcover-256 pages)
$29.97
200 Easy Homemade Cheese Recipes
From Cheddar and Brie to Butter and Yogurt by Debra Amrein-Boyes How to create artisanal-quality cheeses, butters and yogurts. Homemade cheeses can easily surpass any commercially made cheese. In fact, the techniques used in home brewing, canning, pickling and wine making are quite similar to those needed to make cheese. Besides recipes of different cheeses to make, this book also has excellent information on learning to make cheese and troubleshooting. (softcover-304 pages)
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$27.97
The Cheesemaker's Manual by Margaret Morris
Excellent resource with recipes for most cheeses. Authored by Margaret Morris, this book has all the details to make many of your favorite cheeses. Includes the correct amount of cultures and is very comprehensive but easy to understand, even for the novice cheesemaker. Excellent troubleshooting section. This book lists the strain of cultures and/or molds necessary for each cheese type. A must have for the serious cheesemaker. (softcover-253 pages)
$54.97
Making Artisan Cheese 50 Fine Cheeses that You Can Make in Your Own Kitchen. by Tim Smith
Cheese making is an art and an absorbing pastime. Geared to the hobbyist, this book will turn anyone into a cheese artist. Most of the equipment you need is already in your kitchen, and with investing more patience than cash, your cheeses will far surpass their commercial counterparts in flavor and freshness.Included are:
Inspiring, colorful photographs of artisan cheeses Recipes for gourmet cheeses and everyday favorites, with enticing variations Step by step illustrated techniques for fresh cheeses, molded cheeses, and aged cheeses “What can go wrong” tips that help you avoid cheese making pitfalls Profiles of master cheese makers who share professional tips and advice Tips on discovering the best fruits, breads, nuts, wine, and beer to complement every kind of cheese, and how to present, serve, and properly store your cheeses. Excellent photos showing the process which really help the beginner.
$22.97
Homemade Cheese-Recipes for 50 Cheeses from Artisan Cheesemakers by Janet Hurst
Making cheese at home is one of the joys of a self-sufficient lifestyle, along with gardening, canning, and raising chickens. Author Janet Hurst is a twenty-year-veteran home cheesemaker, who shows you how to easily craft your own cheddar, feta, chèvre, mozzarella, and 50 more cheeses. Included are profiles of 20 artisan cheesemakers—from Cypress Grove, Vermont Butter and Cheese, Shelburne Farms, Does Leap, Pure Luck, and more—and their favorite recipes.
$22.97
The Cheesemaking Book by Paul Peacock
Whether you plan to run your own dairy or to simply produce occasional brie for the family table, this book contains all the information you will need to guide you through the early tentative steps. It includes many recipes for both hard and soft cheese taking you through your first basic cheese as a foundation to encourage you to gain confidence and experiment so that you can take your cheese making to whatever level you wish.
$18.97
The Home Creamery Make Your Own Fresh Dairy Products; Easy Recipes for Butter, Yogurt, Sour Cream, Creme Fraiche, Cream Cheese, Ricotta, and More.
by Kathy Farrell-Kingsley Discover how easy it is to make fresh dairy products at home! You don't need a commercial kitchen or hard-to-find specialty ingredients to whip up fresh buttermilk, yogurt, cream cheese, ricotta, crème fraîche, mozzarella, goat cheese, mascarpone, and other dairy delights.
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$19.97
The Farmstead Creamery Advisor:The Complete Guide to Building and Running a Small, Farm-Based Cheese Business by Gianaclis Caldwell
Here's a nuts-and-bolts, no-nonsense, and essential guide for anyone curious about starting a farmstead dairy.This delightful book is a roadmap to success for aspiring farmstead cheesemakers. It will help them plan, implement, and develop their new businesses.
The Cheese Bible by Christian Teubner, Friedrich-Wilheim Ehlert and Heinrich Mair-Waldburg
A must have for the serious home cheese maker and cheese lover. Though this book is not typically an instructional recipe guide, it does offer detailed descriptions of how cheese is made; a glossary of cheese terminology; advice on buying, serving and storing cheese; a guide to pairing cheese and wine. One can learn a lot just from seeing all the wonderful photos of cheese and cheese making.
The Cheese Nun DVD (PBS) by Sister Noella Marcellino
Sister Noella Marcellino, "The Cheese Nun," takes viewers on a fascinating and delightful personal journey as she becomes a champion for artisanal cheesemakers on both sides of the Atlantic. While making a 20,000-mile odyssey through some of the most remote cheesemaking regions of France, little did she realize that she was on her way to becoming a leading international expert in the art of natural-milk cheese making.Marcellino ventures from farmstead to aging room to laboratory, reveling in the fungi and microorganisms that are as essential to cheese as terroir is to wine. This homage to fromage is an unabashed celebration of the science, craft and humanity of cheesemaking.
$27.97
The Raw Milk Revolution Behind America’s Emerging Battle Over Food Rights by David E. Gumpbert The Raw Milk Revolution takes readers behind the scenes of the government's tough and occasionally brutal intimidation tactics, as seen through the eyes of milk producers, government regulators, scientists, prosecutors, and consumers. It is a disturbing story involving marginally legal police tactics and investigation techniques, with young children used as political pawns in a highly charged atmosphere of fear and retribution. (softcover)
A Journey Through the Making and Selling of Cheese in America, From Field to Farm to Table
by Liz Thorpe The Cheese Chronicles is an insider's look at the burgeoning world of American cheese from one lucky person who has seen more wedges and wheels, visited more cheesemakers, and tasted more delicious (and occasionally stinky) American cheese than anyone else. Liz Thorpe, second in command at New York's renowned Murray's Cheese, has used her notes and conversations from hundreds of tastings spanning nearly a decade to fashion this odyssey through the wonders of American cheese. (softcover)
American Farmstead Cheese by Paul Kindsedt
This comprehensive guide to farmstead cheese explains the diversity of cheeses in terms of historical animal husbandry, pastures, climate, preservation, and transport-all of which still contribute to the uniqueness of farm cheeses today.
Discover the composition of milk (and its seasonal variations), starter cultures, and the chemistry of cheese. (hardcover)
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$43.97
Atlas of American Artisan Cheeses by Jeffrey Roberts
The first comprehensive guide to the award-winning American artisan cheese movement.Organized by region and state, The Atlas of American Artisan Cheese highlights more than 350 of the best small-scale cheese makers in the United States today. (softcover)
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$38.97
Home Cheese Making by Ricki Carroll
New and totally revised to include 75 cheese making recipes and over 25 dairy products. Explains equipment required, preparing a starter culture, using rennet, controlling temperature and more. This is a great way for the beginner to start the hobby of cheese making. (softcover)
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Cheese Primer by Steven Jenkins
A complete primer, it includes information on the best ways to store and serve cheese, including which wines to serve alongside them; how to orchestrate a proper cheese course; and the unimportable cheeses to look up when abroad. (softcover)
Goat Cheese Small Scale Production by the Benedictine Nuns of Mont Laurier
Includes information on the properties of goat milk; directions for making starter cultures, testing acidity and many recipes for cheese, butter and yogurt. (softcover)
$11.97
The Fabrication of Farmstead Goat Cheese
by Jean-Claude Le Jaouen
This advanced book is the complete source for making goat cheese. Includes information on goat milk, it's production and quality, principles of goat cheese making, practical methods of producing farmstead goat cheeses, design and building a cheese room and descriptions of over 70 varieties of goat cheese. (softcover)
